Recipe by mollypaul
One for the hunters! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 lbs rabbit, dressed and washed
- salt and pepper
- 2 tablespoons fat or 2 tablespoons butter
- prepared stuffing, your choice (I like Mushroom and Parsley Stuffing or Sage Stuffing for Poultry)