Stuffed Rabbit Armagh Style (Irish)

I don't know the origins of this recipe, in which the rabbit is stuffed and pot-roasted, or even whether it is really typical of Armagh, but it appears in Mary Caherty's little book Real Irish Cookery, and has been widely appropriated in other recipe collections.

4 Tbsp. butter
1 onion, chopped
2 cooking apples, peeled, cored and chopped
1 cup fresh breadcrumbs (60 g)
1 Tbsp. fresh parsley, chopped
1 tsp. fresh thyme, chopped
1 tsp. sugar
1 egg, beaten
1 (3-4 lb) whole rabbit (completely thawed if frozen), washed and dried inside and out (1.5-2 kg)
1½ cups chicken or rabbit stock (360 mL)
sea salt
black pepper, freshly ground

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt 2 Tbsp. of the butter in a medium skillet over medium Low heat, add the onion, and cook, stirring occasionally, for about 10 minutes. Add the apples and continue cooking for 10-15 minutes more, or until the apples are very soft.

Put the onion-apple mixture into a large bowl, then stir in the breadcrumbs, parsley thyme, sugar, and egg. Season the mixture generously with salt and pepper.

Melt the remaining 2 Tbsp. of butter in the same skillet over medium-high heat, then add the stuffing and cook for 3-4 minutes, stirring constantly. Set aside to cool.

When the stuffing is cool enough to handle, pack it loosely into the cavity of the rabbit. Put the rabbit into a baking dish and spoon any leftover stuffing around it. Pour the stock over the rabbit, cover the dish loosely with foil, and bake for 1½ hours. Remove the foil and bake for another 20-30 minutes, or until the rabbit is very tender and most of the stock has evaporated.

To serve, cut the rabbit into serving pieces with poultry shears. Put the stuffing in the middle of a serving dish and arrange the rabbit over it.

Makes 4 servings.