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Roast Hare / Rabbit Recipe

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This recipe for Roast Hare / Rabbit, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Monday, November 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Hare or Rabbit
forcemeat or stuffing
salt and pepper
beef drippings or other fat

Directions:
Directions:
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 500F for 15 minutes, and then at 350F for 1 1/2 hours. Serve with brown gravy and currant jelly.

 

 

 

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