Best 2 Stuffed Rabbit Recipes

Cooking a stuffed rabbit can be a delicious and satisfying experience, offering a unique and flavorful dish that is sure to impress your family and friends. Whether you prefer a classic recipe that highlights the natural taste of the rabbit or a more modern take with bold flavors, there are countless variations to choose from. From simple herb-infused stuffings to elaborate concoctions with dried fruits, nuts, and spices, the possibilities are endless. So, get ready to explore the world of stuffed rabbit recipes and discover the perfect one to tantalize your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN-STYLE STUFFED RABBIT LEGS

Cajun-Style Stuffed Rabbit Legs image

John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.

Provided by Craig Claiborne

Categories dinner, project, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 large rabbit legs with thighs attached, about 1 1/2 pounds total
6 tablespoons finely chopped onion
6 tablespoons finely chopped celery
4 tablespoons thinly sliced carrot rounds
2 tablespoons syrup, preferably cane syrup
10 tablespoons dry red wine
4 fresh basil leaves, coarsely chopped
5 leaves fresh tarragon, coarsely chopped
1/2 teaspoon coarsely chopped fresh thyme leaves
1/4 teaspoon cayenne pepper
Salt to taste, if desired
1 1/2 cups water
1/2 pound lump crab meat, picked over to remove all traces of shell or cartilage
2 tablespoons butter
1/4 cup finely chopped green or yellow sweet pepper or a combination of both
1 tablespoon finely minced garlic
1 teaspoon Creole-style mustard
1 teaspoon dry sherry
1 tablespoon freshly squeezed lemon juice
1/2 cup fine fresh bread crumbs
1/4 cup heavy cream
Freshly ground pepper to taste

Steps:

Using small knife or boning knife, starting at top of each thigh bone, cut meat from bone, pushing and scraping as necessary, down to the leg bone. Cut off and reserve thigh bones. Leave leg bone intact and attached to boned thigh.
Place pieces in a flat dish and sprinkle with 4 tablespoons each of chopped onion and celery, carrot rounds, syrup, 2 tablespoons wine, basil, tarragon, thyme, 1/8 teaspoon cayenne and salt. Blend well and set aside to marinate, preferably overnight in refrigerator.
Meanwhile, heat oven to 450 degrees.
Place reserved rabbit bones in one layer in a small skillet and place in oven. Bake until well browned, 30 to 40 minutes. Remove from oven but do not turn off oven. Add remaining 8 tablespoons of wine and the water and bring to boil on top of stove. Cook, stirring occasionally, about 20 minutes, or until liquid is reduced to about 1/2 cup. Discard bones and set sauce aside.
Put crab meat in a bowl. Heat butter in a small skillet and add remaining 2 tablespoons each of onion and celery, along with sweet pepper and garlic. Cook briefly, stirring, and add to crab meat. Add mustard, remaining 1/8 teaspoon cayenne, sherry, lemon juice, bread crumbs, cream, salt and pepper to taste. Blend well with fingers.
Open up thigh cavity of each leg and fill with equal portions of crab mixture. Press around top of thigh to compact the filling. Arrange stuffed legs in one layer in a baking dish. Bake in oven 30 minutes.
To serve, cut each thigh crosswise into four pieces of equal size. Serve with the reheated sherry sauce spooned over.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 899 milligrams, Sugar 10 grams, TransFat 0 grams

STUFFED RABBIT

Stuffed Rabbit image

A nice baked stuffed wabbit! I use oatmeal for the stuffing because I cannot eat bread products, You can always substitute breadcrumbs instead.

Provided by David04

Categories Rabbit

Time 3h4m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs rabbit, whole
1 lb turkey sausage, lean
1 cup oatmeal, uncooked instant plain
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup mixed mushrooms, portabella chopped
1 apple, cored, peeled and chopped
1 egg
1 cup beef broth
1 bay leaf
2 teaspoons sage
2 teaspoons parsley
2 teaspoons rosemary
dried cranberries
white wine vinegar

Steps:

Wash the rabbit with white wine vinegar.
Soak the rabbit in salt and water for at least one hour.
Preheat oven to 350F degrees.
Pat dry the rabbit.
Season inside and out with salt and pepper.
Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.
Tie closed with cooking twine.
Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
Cut off twine and serve.

Nutrition Facts : Calories 473.2, Fat 23.8, SaturatedFat 8.9, Cholesterol 166.4, Sodium 620.6, Carbohydrate 16.7, Fiber 2.7, Sugar 4, Protein 45.8

Tips:

Choose the right rabbit: Select a young, tender rabbit weighing around 2-3 pounds. This will ensure that the meat is juicy and flavorful.
Prepare the rabbit properly: Remove any excess fat and organs from the rabbit. Rinse the rabbit thoroughly and pat it dry with paper towels.
Season the rabbit generously: Rub the rabbit inside and out with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the meat.
Don't overcook the rabbit: Rabbit meat is delicate and can easily become dry if overcooked. Cook the rabbit until it reaches an internal temperature of 165 degrees Fahrenheit.
Let the rabbit rest before serving: Once the rabbit is cooked, let it rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Stuffed rabbit is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can create a stuffed rabbit that is sure to impress your guests. Whether you choose to stuff the rabbit with a classic breadcrumb stuffing or something more creative, you are sure to enjoy this flavorful and satisfying dish.