Stuffed rabbit

Submitted by enr on 20 Dec 2007
1 rabbit
125 g butter
1 onion
1 and 1/2 cup Rice
1 tsp mint
1 kg potatoes
1 cup white wine
Stuffed rabbit
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Half butter fry chopped offal of rabbit (liver, babrecheta, heart) and onion. Add well-washed rice, black pepper and mint. Pour 1 cup water and leave on low heat for 10-15 minutes to evaporate the water. This stuffing is filled Savory rabbit and sutured abdominal wall. Place in a ring casseroles, smeared with butter and pepper, pour in the white wine and 2 cups water. Cover with lid and bake in the oven at 200 C for 2 h. The potatoes are cut into in large pieces and placed around the rabbit, and thereon was cut into the remaining butter, and dopicha 30 minutes.
8 users
20 Dec 2007


A great recipe! Added to the stuffing carrots and mushrooms! :)

Great recipe. Rabbit get delicious :) Thanks for the recipe

For the first time in his life cook rabbit and my guests were impressed. Is delicious! Prepared it in a pan with foil. I added carrots, mushrooms and olives to the stuffing and the last 20 minutes instead of potatoes put the rest of the filling. Thanks for the recipe!

If the rice is added thyme becomes very fragrant! I add the potatoes at the beginning, adding more water then.

Last night I prepared bunny and became superior, first prepare rabbit but has become, thanks for the recipe,

Very tasty obtained. Do not put wine and mint, but it is to everyone's taste :)

A great recipe!

A great recipe! Instead of potatoes did more than filling in which I added mushrooms. Much yummy! :)