Stuffed Roast Rabbit


  • 1 whole rabbit.
  • 8 rashers of streaky bacon.
  • 2 tablespoons red wine.

For stuffing:

  • 1 tin of apricots.
  • 50g walnuts, chopped.
  • 1 juice of orange.
  • Little grated orange rind.
  • 4oz breadcrumbs.
  • 1 beaten egg.
  • Salt and black pepper.


  1. Preheat oven: 200C/400F/gas mark 6.
  2. Cut the apricots in pieces
  3. Place all other stuffing ingredients into a bowl and mix together.
  4. Fill the rabbit with the stuffing.
  5. Place rabbit in oven in roasting tin and cover with bacon.
  6. Place tin foil on top for 1 hour.
  7. Remove foil and bacon, baste rabbit
  8. Roll the bacon and place rabbit and bacon rolls back in the roasting tin for a further 15 minutes.
  9. Take out of the oven add wine to pan juices to make a thin gravy.
  10. Serve the rabbit with roast potatoes, red cabbage and cranberry sauce.