Rabbit, Boned and Roasted
Ingredients
Directions
Prepare
Bone the back and thighs of the rabbit.
Prepare a forcemeat to fill the legs and line the back with bacon.
Stuff the rabbit.
Sew it up.
Roast and serve
Roast slowly for longer than an unboned rabbit.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rabbit
- Forms the main body of the dish, and boning it lets the stuffing sit inside the meat.
- Bacon
- Lines the back with fat that bastes the lean rabbit meat and adds savoury flavour as it cooks.
- Forcemeat
- Fills the legs and stuffed cavity, adding moisture and richness to the lean meat.
The step that matters
Roast slowly for longer than an unboned rabbit. Rabbit meat is lean and dries out quickly. A slow roast gives the thicker stuffed sections time to cook through while the meat stays tender and moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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