Roasted Rabbit for a Sunday Dinner Recipe

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Roasted Rabbit for a Sunday Dinner
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Ingredients
11
Count
Nutrition
762
Calories
Total time
22
Minutes
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Ingredients:

  • 1/2 cup breadcrumbs
  • 1 tbsp rosemary
  • 2 -3 large carrots
  • 10 slices streaky bacon
  • 3 cups small potatoes
  • 1 pint stock ( chicken or vegetable is fine or, if you are given the rabbit whole, make up some rabbit !)
  • 100 g lard
  • 1 tsp flour

Directions:

  1. If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these.
  2. Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin.
  3. Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches.
  4. Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices.
  5. Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain.
  6. Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp.
  7. Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan.
  8. Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices.
  9. Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm.
  10. When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary.
  11. Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 762.45 Kcal (3192 kJ)
Calories from fat 486.17 Kcal
% Daily Value*
Total Fat 54.02g 83%
Cholesterol 23.75mg 8%
Sodium 970.42mg 40%
Potassium 757.33mg 16%
Total Carbs 37.1g 12%
Sugars 9.54g 38%
Dietary Fiber 5.52g 22%
Protein 20.9g 42%
Vitamin C 7.5mg 13%
Vitamin A 1.4mg 48%
Iron 1.3mg 7%
Calcium 76.6mg 8%
Amount Per 100 g
Calories 167.62 Kcal (702 kJ)
Calories from fat 106.88 Kcal
% Daily Value*
Total Fat 11.88g 83%
Cholesterol 5.22mg 8%
Sodium 213.34mg 40%
Potassium 166.49mg 16%
Total Carbs 8.16g 12%
Sugars 2.1g 38%
Dietary Fiber 1.21g 22%
Protein 4.6g 42%
Vitamin C 1.7mg 13%
Vitamin A 0.3mg 48%
Iron 0.3mg 7%
Calcium 16.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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