"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Hare or Rabbit forcemeat or stuffing salt and pepper beef drippings or other fat
Wipe the hare or rabbit dry. Fill it with good forcemeat or stuffing. Sew up and firmly truss it. Season well with salt and pepper and then roast. Baste well with beef drippings, butter or other fat. A thin piece of beef-suet skin may be tied over the back for the first 3/4 of an hour and then removed. Roast at 500ºF for 15 minutes, and then at 350ºF for 1 1/2 hours. Serve with brown gravy and currant jelly.
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