Bacon-topped roast rabbit

This bacon-topped roast rabbit is a simple, old-school roast with plenty of savoury comfort. The rabbit is stuffed with breadcrumbs, butter, bacon, thyme, parsley and lemon rind, then roasted until golden with extra bacon over the top to help keep it moist. Serve it with roasted vegetables and gravy for a hearty wild game meal that feels right at home on a Sunday table.

Serves: 3 people
Duration: 1 hour 45 minutes

Ingredients

Method

1. Soak the rabbit in salted water for 30 minutes, drain and pat dry.
2. To make the stuffing, rub together the butter and breadcrumbs, then add 1 tablespoon of oil, 1 chopped bacon rasher, the thyme, parsley and lemon rind. Season well and mix together.
3. Fill the rabbit with the stuffing and then fold it in half, bringing the back legs to the front and tying them together with kitchen string.
4. Dust the rabbit with seasoned flour, place in a roasting dish and drizzle with the remaining oil. Lay the remaining bacon rashers on top and cook in a moderate 180C oven for 1 hour or until the rabbit is well-browned on all sides.
5. Serve with roasted vegetables and gravy.