To roast the rabbit: Place the rabbit in a large roasting pan
he chest cavity of the rabbit with the stuffing, and continue
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.
Rub the rabbit inside and out with a
illed with oil, lay you rabbit chunks in and cook for
Sprinkle rabbit with salt and pepper on the inside.
Fill with stuffing, fasten opening securely and spread with fat.
Sprinkle with salt and pepper.
Roast in an uncovered pan at 350F for 1 1/2 hours or until tender.
Cut rabbit into serving size pieces.
Combine wine, vinegar, onion and spices; bring to a boil and remove from heat.
Salt the rabbit meat liberally and allow to stand for 15 minutes.
Rinse, salt lightly and pour the cooled liquid over the meat.
Store in the refrigerator for 3 days.
Mix the marinade with an equal volume of beef broth and pour into a roaster.
Bake, covered at 325\u00b0 until tender.
When half done, pour some of the sour cream over the rabbit and continue doing this at intervals until it is gone.
Wash and dry rabbit; melt margarine and brown rabbit.
Add salt and pepper, prunes and wine.
Cover pan and place in oven at 350\u00b0 for about 2 to 2 1/2 hours.
Check every 1/2 hour and turn pieces; add water if needed.
paper towel. Season the roast all over with 1 tablespoon
MOOSE ROAST.
The day before:
Cut slits into the roast and insert slices of garlic, placing the pieces evenly around the whole roast, Rub with 1 Tbsp mustard and sprinkle with thyme. Place onto a roasting rack and top roast with the slices of bacon. Roast at 325 degrees for 1 1/2 to 2 hours.
Remove roast from pan. Pour drippings into a small skillet.
Whisk in remaining tsp of mustard and heat to boiling. Continue to boil util the juices are shiny and have thickened. Spoon sauce over roast and serve.
hat is large enough for roast to lie flat and that
Preheat oven to 300F.
Combine all ingredients (not the roast lol) in food processor until juniper is sufficiently crushed.
Pat the roast dry with paper towels.
Using your hands, rub the whole roast with mixture.
Roast bone side down until internal temperature reads 130 F for rare, or 140 F for medium. Check temperature after 2 hours of cooking.
When done, let rest for 20 minutes covered. Do not do this in the roasting pan you just used or the roast will become over done.
Slice to desired thickness and serve.
o use.
Prepare the roast:
Preheat oven to 350
Preheat oven to 375\u00b0F.
Combine mustard, garlic, herbs, oil, and vinegar.
Season pork roast with salt and pepper.
Spread the mustard mixture over the whole roast.
Put the roast on a rack in a baking dish.
Roast about 1 hour (see note above) or until thermometer registers 150\u00b0F.
Put on a platter, cover with foil and let rest 15 minutes.
0 minutes.
Place the roast duck onto a cutting broad
owl.
Remove head from rabbit and cut the rest into
Pat rabbit dry and sprinkle with 1/
ugar and 2 tsp oil. Roast for 30 mins. Place in
Dredge rabbit pieces, including liver, in flour,