Stuffed Rabbit

• rabbit, whole↗2 lb
• turkey sausage, lean↗1 lb
• oatmeal, uncooked instant plain↗1 cup
• onion, chopped↗1
• celery, chopped↗1⁄2 cup
• carrot, chopped↗1⁄2 cup
• mixed mushrooms, portabella chopped1⁄2 cup
• apple, cored, peeled and chopped↗1
• egg↗1
• beef broth↗1 cup
• bay leaf↗1
• sage↗2 teaspoons
• parsley↗2 teaspoons
• rosemary↗2 teaspoons
• dried cranberries↗
• white wine vinegar↗

Step-by-step instructions

1. 1

   Wash the rabbit with white wine vinegar.

2. 2

   Soak the rabbit in salt and water for at least one hour.

3. 3

   Preheat oven to 350F degrees.

4. 4

   Pat dry the rabbit.

5. 5

   Season inside and out with salt and pepper.

6. 6

   Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.

7. 7

   Tie closed with cooking twine.

8. 8

   Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.

9. 9

   Cut off twine and serve.