Roast Rabbit
One for the hunters! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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DIRECTIONS
- 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.
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