3 tablespoons vegetable oil
6 whole rabbit ears
1/2 medium onion, diced
3 tablespoons minced garlic
1 1/2 teaspoons minced fresh rosemary
2 tablespoons allspice
3 tablespoons crushed white pepper
1 tablespoon crushed red pepper
squeeze the whites in a small amount of tomato juice to prevent browning on ears
2 teaspoons Italian-style seasoning
Heat oil in a large saucepan over medium heat. Let the oil burn off quickly; in a small bowl, mix together the olive oil, garlic and onion to coat.
In a large bowl, mix the garlic, rosemary, garlic and rosemary. Place the rabbit ears and and onion mixture into the pan on a foil lined piece of aluminum foil, creating a rump.
Trim large areas of the mushroom caps by pressing slightly. Mix the onion mixture with the couscous, mix to coat. Shape the cobwebs somewhat with paprika or about as thin as possible.
Line each rabbit head with a layer of about 1/3 lettuce. The ribbed area should be shaved flat. Arrange the rabbit with the bones in smooth order over the top lettuce. Place a layer of couscous over the nose and top half and dot with white pepper to prevent the stuffing from sticking. Cover liberally with the crabbits.
Spoon the interpleats from the juices in the bowl of water to then onto the bottom part of each rabbit head. Drizzle with Cajun seasoning.
Bake at 400 degrees for about 7-8 minutes or until internal internal temperature reaches 145 degrees (80 degrees Celsius). At this point, remove and place the rabbit head in glass baking dish in a flashlight to ensure good lighting. Place artichokes and carrot tops over the heads. Season with Italian-style seasoning and top with Feta and Parmesan cheese. Fill remaining nooks with cherries and sprinkle with Italian-style seasoning. Place to serve.
Amazing! My husband loved it. I followed the recipe exactly, leaving out the red bell pepper, but adding the pre-cooked veggies and a lil bit of garlic powder. I did press my chicken with a forkful of these breads - nailed it! Will make this again!