Okay, so the picture doesn’t make it look all that appetizing … how does one make a picture of a cute little bunny rabbit look appetizing?
And honestly, it does taste like chicken, but better.
1 1-2 lb rabbit
12 oz Pepperidge Farms stuffing mix
4 Tbsp butter or margarine
2 stalks celery
1 medium onion
1 can chicken broth
1 tsp crushed rosemary
1 tsp marjoram leaves
½ cup chardonnay wine
¼ cup olive oil
Salt and Pepper to taste
Prepare stuffing according to package directions. Clean rabbit, being sure to cut off any scent glands from legs. Stuff the rabbit with as much stuffing as you can fit into the body cavity. Using food ties and poultry pins, stitch the rabbit together to hold the stuffing in.
Combine rosemary, marjoram, olive oil and chardonnay together in small bowl. Brush over rabbit. Cook in rotisserie for about 40 minutes, stopping twice to brush marinade over rabbit.
Serve with extra stuffing and turnip greens.
© Crackerberries 2009
