Stuffed Rabbit

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

1. Wash the rabbit with white wine vinegar.
2. Soak the rabbit in salt and water for at least one hour.
3. Preheat oven to 350F degrees.
4. Pat dry the rabbit.
5. Season inside and out with salt and pepper.
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. Tie closed with cooking twine.
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. Cut off twine and serve.

rabbit, turkey sausage, onion, celery, carrot, mixed mushrooms, apple, egg, beef broth, bay leaf, sage, parsley, rosemary, cranberries, white wine vinegar

Taken from www.food.com/recipe/stuffed-rabbit-438612 (may not work)