nd add 10 of the roasted garlic cloves. Pour the hot
like french toast.
Combine rabbit and veggies in a bowl
large bowl, combine the whole eggs with the egg yolks
ompletely dissolved.
Place the whole turkey in the brine until
hallow roasting pan.
Place whole chicken in roasting pan, breast
hours or overnight.
ROASTED BERRIES: Preheat the oven to
nd pepper
Split the whole head of garlic into cloves
ROASTED GARLIC:
Preheat the oven
utter and rub over the whole Chicken.
Take the remaining
ntil completely dissolved. Place the whole turkey in the brine until
-------------------------------------------.
**NOTE** cooking times for whole turkeys cooked at 325 degrees
Combine oil,water,herbs,salt and pepper.
Stir.
Pour or brush over the whole chicken before baking.
The oil and water dosen't mix very well but thats ok.
The water keeps it moist and the oil makes it crisp.
Any other herbs you like can be used in place of these.
Cover with foil and bake at 350 about an hour or until crispy and brown.
he glaze.
Stick the whole thing in the oven.
he chest cavity of the rabbit with the stuffing, and continue
To roast the rabbit: Place the rabbit in a large roasting pan
owl.
Remove head from rabbit and cut the rest into
Cooking Instructions:
The same recipe can be used for hare,
Rinse the rabbit pieces and place them in
Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely.
Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.
Line a sheet pan with parchment paper.
Spread rabbit out as flat as possible and place it on prepared pan.
Season both sides with salt and pepper.
Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
Rub mixture over both sides of rabbit.
Cover and refrigerate 2-3 hours.
Preheat oven to 475\u00b0F.
Uncover rabbit.
Roast until tender and cooked through, 30-35 minutes.