Roast Rabbit
Ingredients
Directions
Prepare
Stuff the rabbit with forcemeat and sew up the opening.
Truss the rabbit and cover the back with slices of bacon.
Roast and serve
Baste well with hot dripping and roast for one hour.
Baste constantly to prevent the flesh from becoming dry.
Serve with browned gravy and fried bacon.
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
- Provides the main meat, which is lean and dries out easily when roasted.
- Forcemeat
- Fills the cavity, adding moisture and savoury flavour as the rabbit cooks.
- Bacon
- Its fat renders over the back, basting the lean meat and adding savoury flavour.
- Dripping
- Coats the surface with fat, helping the rabbit brown and keeping it moist.
The step that matters
Baste constantly. Rabbit flesh is lean and has little fat of its own, so it loses moisture quickly in the oven. Frequent basting coats the surface with fat, slowing moisture loss and encouraging even browning.
“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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