Roast Rabbit with sausage stuffing
Take a fresh rabbit - we got ours at the local farmer's market and drizzle with olive oils and a crushed clove of garlic.
Make the stuffing using sausage meat. We just took some black pepper sausages (with a sprinkle of crushed chillies) and removed from their skins - about 3 was enough to amply fill the rabbit.
Wrap the stuffed rabbit with parma ham, drizzle with olive oil and season
Put in a preheated oven at 180 degrees for an hour basting every 15 mins and turning over half way through.
I should have taken a photo of the rabbit before I took the meat off as it looked quite impressive, was just keen to devour it.
1 comment:
Rabbit and sausage sound like a excellent match. I could almost smell the dish from here!
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