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Stuffed Rabbit

Stuffed Rabbit recipe image
This hearty Stuffed Rabbit is a comforting classic that transforms tender meat into a rich, savory meal. The rabbit is generously filled with a fragrant mixture of chopped apples, onions, and fresh herbs, then braised slowly until the meat falls off the bone. The sweetness of the apples balances the earthy flavors of the rabbit and thyme, creating a deeply satisfying flavor profile. Perfect for a cozy dinner party or a special weekend lunch, this dish offers a rustic elegance that feels both homey and refined. Serve with crusty bread to soak up the delicious braising juices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 990.5
Dietary: Vegetarian
Description
This hearty Stuffed Rabbit is a comforting classic that transforms tender meat into a rich, savory meal. The rabbit is generously filled with a fragrant mixture of chopped apples, onions, and fresh herbs, then braised slowly until the meat falls off the bone. The sweetness of the apples balances the earthy flavors of the rabbit and thyme, creating a deeply satisfying flavor profile. Perfect for a cozy dinner party or a special weekend lunch, this dish offers a rustic elegance that feels both homey and refined.
Ingredients
  • 1 whole Rabbit
  • 2 large Onions
  • 2 large Cooking Apples
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Fresh Thyme leaves
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 3 oz Butter
  • 1 whole Egg, beaten
  • to taste Black Pepper
  • 4 cups Stock
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175°C).
  2. 2
    Wash and thoroughly dry the rabbit, patting it dry with paper towels.
  3. 3
    Peel and chop the onions into small pieces.
  4. 4
    Melt 2 ounces of butter in a skillet over medium-low heat.
  5. 5
    Add the chopped onions to the skillet and fry gently until softened and translucent, about 5-7 minutes.
  6. 6
    Peel and chop the cooking apples into small cubes.
  7. 7
    Add the chopped apples to the skillet with the onions and fry until the apples are soft, about 5 minutes.
  8. 8
    Remove the skillet from heat and let the mixture cool slightly.
  9. 9
    In a mixing bowl, combine the onion and apple mixture with the parsley, thyme, sugar, salt, pepper, beaten egg, and remaining 1 ounce of butter.
  10. 10
    Mix all stuffing ingredients together until well combined.
  11. 11
    Lightly brown the stuffing mixture in a separate pan with a little butter if needed, for extra flavor.
  12. 12
    Stuff the rabbit cavity generously with the stuffing mixture.
  13. 13
    Place the stuffed rabbit in a large casserole dish or roasting pan.
  14. 14
    Surround the rabbit with any remaining stuffing mixture.
  15. 15
    Pour the well-seasoned stock around the rabbit, ensuring it covers the bottom of the dish.
  16. 16
    Cover the casserole dish tightly with a lid or aluminum foil.
  17. 17
    Bake in the preheated oven for 1 hour 45 minutes, or until the rabbit meat is tender and pulls away from the bone.
  18. 18
    Let rest for 10 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 990.5kcal
% Daily Value *
Total Fat 45.3g70%
Saturated Fat 26.3g132%
Cholesterol 107.5mg36%
Sodium 1070.1mg45%
Total Carbohydrate 129.0g43%
Dietary Fiber 9.8g40%
Sugars 0.8g
Protein 19.6g40%

* 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

Rabbit meat can vary in size; adjust cooking time accordingly. Smaller rabbits may cook faster, while larger ones might need an additional 30 minutes.

Use a tart cooking apple variety like Granny Smith or Bramley for the best flavor balance.

For a richer sauce, you can thicken the braising liquid with a cornstarch slurry before serving.

Ensure the rabbit is fully defrosted if using frozen meat before preparing.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Keywords: rabbit, stuffed, braised, apple, onion, thyme, parsley, butter, savory, rustic, main course, dinner, comfort food, herbs, stock, casserole, tender, traditional, roast
Read it online: https://www.chefs-mate.com/recipe/stuffed-rabbit/