fabiomilitello 37 Posted May 18, 2015 Report Share Posted May 18, 2015 So a few days ago I shot two adult sized rabbits. I gave one to my grandma and was left with one myself. Wasn't too sure what to make with it though, as it's not particularly the weather for stews and casseroles, so I thought I'd ask about on here for something a bit different. Socks gave me a great idea to debone the rabbit, lay it flat, cover it in cranberry and walnut stuffing, roll it up - brown it in a pan with 50 / 50 oil and butter, then into the oven for an hour or two. That sounded amazing, and my mouth was watering so I thought I'd give it a go. I put my own spin on it, by layering bacon streaks before putting the stuffing on. The stuffing I made myself with cumberland sausage meat, cranberries, chestnuts and orange zest. Rolled it up, tied it together and cooked it. Here's a few pictures: Here it is, laid out on tin foil and layered with delicious streaky bacon. The reason I put it on tin foil is so that when it comes to rolling it, you can lift the tin foil from one end and it makes the rolling a lot easier. Here it is covered in a stuffing I made myself, which consisted of cumberland sausage meat, orange zest, cranberries and chestnuts. The reason I used orange zest as well is because I didn't have many cranberries to hand, due to them being out of season - and I wanted something else to give it a fruity taste. Rolled up and ready for cooking! - my amateur meat tying skills really show here, with some really slap-dash and poor tying skills! But it held together which is the main thing. After this stage, I put it on a creuset casserole dish and browned it on the hob to seal it off. Next, I whacked it in the over for an hour and 45 minutes. I played this part entirely by eye, as a user suggested older and larger rabbits need two hours, and young rabbits need an hour. Because it was wild and lean, but big as it was an adult, I done it for 1hr 45 - that was the time it looked finished. Served with a few onions and potatoes for a carb source, it didn't make too much of a bad meal! The bacon keeps the rabbit moist and stops it from drying out, and the fruity zesty taste of the stuffing stops the gamey taste of the wild rabbit. Highly recommend this recipe if you're looking for something to do with a bit different with a rabbit! 8 Quote Link to post Share on other sites
budharley 945 Posted May 18, 2015 Report Share Posted May 18, 2015 Nice one buddy looks great Quote Link to post Share on other sites
Chicken_man 1,651 Posted May 18, 2015 Report Share Posted May 18, 2015 That looks brilliant :-) Quote Link to post Share on other sites
redcharge 378 Posted May 18, 2015 Report Share Posted May 18, 2015 Looks tidy Quote Link to post Share on other sites
Lab 10,979 Posted May 18, 2015 Report Share Posted May 18, 2015 Looks great. Think I might have went with the bacon on the outside, keep everything inside moist....?? Quote Link to post Share on other sites
mad4it 695 Posted June 3, 2015 Report Share Posted June 3, 2015 hope it tasted as good as it looked Quote Link to post Share on other sites
socks 32,253 Posted June 3, 2015 Report Share Posted June 3, 2015 Well done that looks spot on ........ Quote Link to post Share on other sites
ratbuster 808 Posted June 4, 2015 Report Share Posted June 4, 2015 Yes, mouthwatering will give that recipe a try, thanks for sharing Quote Link to post Share on other sites
ryaldinhio 4,804 Posted June 10, 2015 Report Share Posted June 10, 2015 I had a go at something similar and got about half way thought de-boning ....and it turned into a piece of meat I could only stew!. Must try harder!!! Quote Link to post Share on other sites
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