2 lbs. rabbit
1 clove garlic
1 lg. onion, sliced
1/3 c. sliced celery
1/3 c. sliced mushrooms
3 tbsp. butter
1 1/4 c. cornbread stuffing
1/3 c. chopped pecans
1/4 tsp. sage
1/8 tsp. pepper
2 c. boiling water
2 tsp. instant chicken bouillon
4 med. carrots

GRAVY:

1 1/2 c. broth from pan
1/4 c. water
1/2 tsp. bouillon
1 tbsp. fresh parsley

Line 9 x 13 inch baking pan with foil. Rub cut edges of garlic over surface and cavity of rabbit. Wrap in saran wrap; refrigerate 1 hour. Saute half onion, celery, and mushrooms in butter until tender. Combine stuffing mix, pecans sage, and pepper. Dissolve bouillon in water. Mix 1/4 cup into stuffing; set aside rest. Preheat oven to 350 degrees. Fill rabbit with stuffing; secure flank skin. Place rabbit on its side in pan with remaining onion slices underneath and on top. Add remaining bouillon and carrots. Cover with foil. Bake 1 1/2 hours. For gravy, strain broth from pan. In sauce pan; stir water into flour until smooth. Add broth and bouillon. Bring to boil, stirring until thickened. Add parsley.