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Whole Stuffed Ontario 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.

 6 sliced Ontario bacon, divided
 1 tbsp (15 mL) butter
 2 cups (500 mL) chopped leeks, white and light green parts only
 2 celery stalks, chopped
 2 tbsp (30 mL) fresh chopped sage
 1 tbsp (15 mL) fresh chopped rosemary
 1 tbsp (15 mL)fresh chopped thyme
 1 tsp (5 mL) each, salt and fresh cracked pepper
 4 cups (1 L) cubed bread
 ½ cup (125 mL) white wine
 ½ cup (125 mL) chicken broth
 ¼ cup (50 mL) fresh chopped parsley
 1 2-1/2 to 3-1/2 lb (1.25 to 1.75 kg) Ontario rabbit, cleaned
Steps:
1

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 1/2 tsp (2 mL) each of salt and pepper; cook stirring occasionally, for 3 minutes or until softened.

2

In large bowl, toss vegetable and bacon mixture with bread. Drizzle with wine and broth and toss with parsley to combine. Let cool completely.

3

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.

4

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).

5

Cut into portions and serve with stuffing on the side.

Cook's Notes:
6

Makes 4 to 6 servings