Grandma's Roast Rabbit

From Mike Meadows


When asking my graduating class for recipes for our web site, fellow Knight, Mike Meadows, sent me this Now we're cookin - so here's a favorite of mine, given to me by my great grandmother - We called it Grandma’s Roast Rabbit - Yum Yum and when it’s roasted serve it up with some of Phil Cornett’s home grown tomatoes, some corn on the cob and a big glass of iced tea - yeee doggies what a feast!”


Preheat oven to 450 degrees.


Skin and clean a rabbit or hare.


Prepare a stuffing suitable for fowl....such as your favorite Christmas cornbread and/or bread stuffing or take a shortcut and use Pepperidge Farms; place the stuffing in the cleaned cavity.


Close the opening and truss it. Brush the rabbit all over with melted butter or cooking oil and dredge with seasoned flour....season with salt and pepper or add your favorite seasonings.


Place on a rack on its side in a roasting pan in the oven.


Reduce the heat to 350 degrees.


Baste every 15 minutes with the drippings in the pan, or if necessary, additional butter.


Turn the rabbit when cooking time is about half over; cook until tender, about one and one half hours.


Published Jan 23, 2007

Copyright ©2007 The Ponca City News