This traditional Armagh-style stuffed rabbit is a comforting, rustic dish that showcases the delicate flavor of rabbit meat. The stuffing, a blend of sweet apples, onions, and herbs, adds moisture and depth, preventing the lean meat from drying out during the long braise. The result is tender, fall-off-the-bone meat with a rich, aromatic sauce. Perfect for cold evenings or special family dinners, this recipe requires minimal hands-on time but delivers impressive, home-style results. Serve with potatoes or crusty bread to soak up the delicious juices.
Stuffed Rabbit, Armagh Style (Irish
Description
This traditional Armagh-style stuffed rabbit is a comforting, rustic dish that showcases the delicate flavor of rabbit meat. The stuffing, a blend of sweet apples, onions, and herbs, adds moisture and depth, preventing the lean meat from drying out during the long braise. The result is tender, fall-off-the-bone meat with a rich, aromatic sauce. Perfect for cold evenings or special family dinners, this recipe requires minimal hands-on time but delivers impressive, home-style results. Serve with potatoes or crusty bread to soak up the delicious juices.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a large skillet, melt 1 oz of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
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Add the chopped apples to the skillet and cook until they are tender, stirring occasionally.
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In a large bowl, combine the cooked onion and apple mixture with breadcrumbs, parsley, thyme, sugar, salt, pepper, and the beaten egg. Mix well until the stuffing holds together.
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Season the rabbit joints with salt and pepper. Lightly dust them with flour.
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In the same skillet, melt the remaining 1 oz of butter. Brown the rabbit joints on all sides until golden.
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Stuff the rabbit cavity generously with the stuffing mixture. Place the stuffed rabbit in a casserole dish.
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Surround the rabbit with any remaining stuffing mixture.
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Pour the stock over the rabbit and stuffing.
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Cover the casserole dish tightly with a lid or foil.
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Bake in the preheated oven for 1 hour 45 minutes, or until the rabbit is tender and falls off the bone.
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Remove from oven and let rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1008.5kcal
- % Daily Value *
- Total Fat 45.4g70%
- Saturated Fat 26.3g132%
- Cholesterol 107.5mg36%
- Sodium 1070.8mg45%
- Total Carbohydrate 133.7g45%
- Dietary Fiber 10.6g43%
- Sugars 3.8g
- Protein 19.8g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the rabbit is very lean, you may add a small piece of bacon to the casserole for extra flavor and fat.
Ensure the rabbit is fully cooked; the meat should pull away easily from the bones.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
For a richer sauce, you can make a roux with butter and flour and stir into the cooking juices before serving.
