Whole Stuffed Rabbit
Ontario rabbit is complemented with a white wine and sage stuffing featuring hints of sautéed leeks, rosemary, and thyme. Wrap it in Ontario bacon before roasting to keep the meat tender and juicy.
Ingredients
- 6 slices Homegrown Ontario bacon divided
- 1 tbsp butter
- 2 cups Chopped Leeks white and light green parts only
- 2 stalks Celery chopped
- 2 tbsp Fresh Sage chopped
- 1 tbsp Fresh Rosemary chopped
- 1 tbsp Fresh Thyme chopped
- 1 tsp Salt divided
- 1 tsp Freshly Cracked Pepper divided
- 4 cups Bread cubed
- ½ cup White wine
- ½ cup Chicken broth
- ¼ cup Fresh Parsley chopped
- 1 whole Fresh Rabbit 2½-3½ pound
Instructions
- Chop and cook 3 strips of bacon in large skillet over medium-high heat until cooked but not crisp, about 5 minutes. Add butter, leeks, celery, sage, rosemary, thyme, and ½ tsp (2 mL) each of salt and pepper; cook stirring occasionally, for 3 minutes or until softened.
- In large bowl, toss vegetable, and bacon mixture with bread. Drizzle with wine and broth and toss with parsley to combine. Let cool completely.
- Stuff cavity with stuffing and wrap remaining strips of bacon around the rabbit to hold it closed. Place stuffed side down on a parchment-lined, rimmed baking sheet.
- Bake in a 375° F (190° C) oven until cooked through, about 30 to 40 minutes or until rabbit registers an internal temperature of 160° F (71° C).
- Cut into portions and serve with stuffing on the side.