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Stuffed Baked Rabbit Recipe

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This recipe for Stuffed Baked Rabbit is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 rabbits, back legs and back
1 large onion, chopped
2 bunches green onions, chopped
6 large garlic cloves, chopped
Black pepper
Tony Chachere’s Seasoning
Directions:
Directions:
Leave rabbits whole, they are easier to stuff when left whole. Cut up onions, green onions and garlic and mix together with Tony’s and black pepper. Set aside ˝ cup of this mixture as it will be used later. Cut deep slits in both sides of bones in legs and back. Stuff the above seasoned mixture in holes. Place in deep pan and cover with foil. Put in 350 degrees oven for 2 hours. Remove foil and brown on both sides. When real tender add 2 cups water and the rest of seasoning mixture (˝ cup) that was set aside to make the gravy. Bake 30 more minutes. Serve over rice with homemade biscuits.
Personal Notes:
Personal Notes:
I dedicate this recipe to my Paw Paw Wes who was an incredible cook. However most of his specialties were wild game. One of my favorite I recall him making was roasted raccoon and sweet potatoes. Don't squirm :) it really was delicious :)

 

 

 

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