Isle of Man…

Tuesday, May 7 –

I cooked a whole rabbit. It was a little bit strange because I had to get past the “fluffy bunny” image in my head. But in the end, it turned out pretty darn

I thawed the rabbit, rinsed it off, got rid of the innards that they left inside, and put it in a glass baking dish. Then I chopped up a big carrot and a turnip and put them around the rabbit. I then put four slices of bacon across the rabbit, crisscrossing them so that they sat on the meaty parts. Then I put the dish into a 375* oven for 30 minutes, then I flipped the rabbit and repositioned the bacon and cooked it for another 45 minutes.

In a pan on a stove I sauteed some onions in a little bit of olive oil. Once they were soft, but before they browned, I sprinkled sage on them and stirred it in. Then I turned the heat off and set it aside. In another pan I boiled water and butter, throwing in a packet of boxed stuffing, then adding the onion and sage once it was done.

To serve I carved the meat off the rabbit and divided it between four plates. Next to that was the carrot and turnip slices. Then the stuffing. Dinner was served!

The meat was juicy and tender like the dark meat of a slow-roasted turkey. The carrots and turnips were crisp but cooked. The stuffing was perfect, especially with the onion and sage. And the bacon added that extra perfect flavor, as bacon usually does.

Then ChinUp and MyBuddy served up dessert that they had made, which was a chester pudding. It tasted like a tart lemon meringue with almonds on top. Good flavor and a great way to end a meal. photo(5)

I’m off on vacation next week, so I will be back with more delicious meals after that. Cheers!

Isle of Man
(recipe borrowed from the cooks at:

Roast Rabbit with Sage and Onion Stuffing

  • 1 Rabbit – skinned and prepared
  • Sage and Onion Stuffing
  • Bacon Fat
  • Potatoes, Carrots and Turnips.

Clean the skinned rabbit in salted water. Stuff the belly with sage and onion stuffing, Draw the sides together and stitch up. Spoon bacon fat over the rabbit and bake in a moderate oven for about two hours. Serve with potatoes, carrots and turnips.

The Stuffing

  • 4 oz. Dry Bread
  • 2 Large Onions
  • 1 Tablespoon Mashed Potato
  • 2 Teaspoons Dried Sage
  • a Knob of Margarine
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper.

Pour warm water over the dry bread and leave to soak. Meanwhile boil the onions until tender and chop them finely. Drain the water off the bread, pressing out as much moisture as possible. Crumble the bread into the chopped onions. Add the mashed potato, margarine and chopped sage, and season well with salt and pepper.


About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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