Rabbit with stuffing - recipe
Regional speciality Southern Moravia
Preparation time:30 min
Cooking time:60 min
Cooking time:60 min
Number of portions:4
Roast meat tastes great, but what about all those calories… With rabbit meat you can feast with a clear conscience, and with a side dish of light stuffing made from eggs and bread rolls, your taste buds as well as your waist line will be most grateful.
Ingredients:
| rabbit: 1 onion 400 g bacon 1 tablespoon fat 300 ml stock 100 ml wine 4 cloves of garlic |
For the stuffing: 3 eggs 3 bread rolls soaked in milk 50 g butter parsley salt nutmeg pepper |
Instructions:
Chop the rabbit meat into pieces and skewer with the bacon. Add salt and fry in the oil before adding more roughly chopped bacon, garlic and onion. Fry until the rabbit takes on a golden brown hue, then pour in the stock and wine and cook until the meat becomes soft.
For the stuffing, whisk the eggs with a knob of butter, add the bread rolls soaked in milk, chopped parsley, nutmeg, salt and pepper. Spoon into a greased baking tin, brush the top with melted butter and bake until golden brown.