Instructions: Stuff the rabbit with well-seasoned bread and mushroom stuffing; truss. Place rabbit in roaster and cover top of rabbit with bacon slices. Dice rabbit heart and liver and add to pan. Pour over rabbit the chicken bouillon, then the sherry mixed with a pinch of basil. Bake 10 minutes at 400 degrees, then at 350 degrees for 60 to 70 minutes.

This recipe yields 4 servings.

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