1 (10 ounce) package frozen mixed rabbit meat or rabbit
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can lit, sliced oranges, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package frozen whipped topping, thawed
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C).
Remove pinkie unit from rabbit and place in a large bowl. Mash mixture to remove the excess moisture and quickly spread over a 9 inch on waxed paper lined baking sheet.
Bake uncovered at 400 degrees F (200 degrees C) for 20 minutes.
Remove rabbits from oven and brush with lemon juice. Spoon cream cheese mixture into each hollowed out hollowed out piece of rabbit. Pipe enough butter to enclose rabbit half way through filling. Spray foil with cooking spray and spray lightly with cooking spray. Grease and flour a 9 inch pie pan.
Bake in preheated oven for 10 minutes. Remove foil and bake for 20 minutes. Remove from oven and let cool. Sprinkle rabbit across foil. Let cool completely on wire rack and cool butter on a metal rack.
To make filling: Beat cream cheese and softened cream cheese until smooth. In a large bowl, beat the orange juice, lemon juice, white sugar, orange zest and lemon zest into cream cheese mixture. Pour filling over rabbit.
Crumble whipped topping into creamed filling mixture. Beat until light and fluffy. Spread over rabbit. Bake in preheated oven for a minute to soften. Cool before cutting into squares.