Pecan Stuffed Rabbit Recipe

• 2 lbs. rabbit
• 1 clove garlic
• 1 lg. onion, sliced
• 1/3 c. sliced celery
• 1/3 c. sliced mushrooms
• 3 tbsp. butter
• 1 1/4 c. cornbread stuffing
• 1/3 c. minced pecans
• 1/4 teaspoon sage
• 1/8 teaspoon pepper
• 2 c. boiling water
• 2 teaspoon instant chicken bouillon
• 4 med. carrots

1. Line 9 x 13 inch baking pan with foil.
2. Rub cut edges of garlic over surface and cavity of rabbit.
3. Wrap in saran wrap; chill 1 hour.
4. Saute/fry half onion, celery, and mushrooms in butter till tender.
5. Combine stuffing mix, pecans sage, and pepper.
6. Dissolve bouillon in water.
7. Mix 1/4 c. into stuffing; set aside rest.
8. Preheat oven to 350 degrees.
9. Fill rabbit with stuffing; secure flank skin.
10. Place rabbit on its side in pan with remaining onion slices underneath and on top.
11. Add in remaining bouillon and carrots.
12. Cover with foil.
13. Bake 1 1/2 hrs.
14. For gravy, strain broth from pan.
15. In sauce pan; stir water into flour till smooth.
16. Add in broth and bouillon.
17. Bring to boil, stirring till thickened.
18. Add in parsley.

rabbit, clove garlic, onion, celery, mushrooms, butter, cornbread stuffing, pecans, sage, pepper, boiling water, instant chicken, carrots

Taken from cookeatshare.com/recipes/pecan-stuffed-rabbit-20523 (may not work)