Mediterranean Whole Rabbit Stuffed with Yak/Boer Goat/Prosciutto Meatloaf

This is two whole rabbits stuffed with ground yak, boer goat and prosciutto meatloaf. It's covered in an herbed merlot wine and extra-virgin olive oil sauce.

Ingredients:

2 whole, organic, USDA-inspected domestic meat rabbits (fresh, never been frozen) from Dekalb Farmer's Market, Georgia (metro Atlanta) or igourmet.com.

3 pounds ground yak and boer meat goat, extra-lean (1.5 pounds of each)

4 cups chopped, Colorado, Heritage, Organic Berkshire Pork, made into prosciutto only by a small, Greek family-owned business

3 large, organic eggs, beaten up

3 cups Italian bread crumbs

4 large shallots, diced

1/4 cup Cavender's Salt-Free, all-purpose seasoning

3 tbl coarsely-ground black pepper

1 cup Italian oregano, dried

3/4 cup Californian sweet basil leaf, dried

1/2 cup French thyme, dried

3 cups Newman's Own Sockarooni Spaghetti Sauce

2 organic red bell peppers, de-seeded, then diced finely

Meatloaf filling directions:

Combine 50/50 ratio of organic, ground yak and boer meat goat together, 3 lbs. Brown for ten minutes, and drain.

Hand-knead all ingredients above together minus the whole rabbits.

Stuff meatloaf into whole rabbits. Then, place rabbits together into one large turkey oven bag.

Prepare in a large pan:

5 cups Greek extra-virgin olive oil

7 cups Holy Abbey Winery's merlot

3 cups dried rosemary

3 cups Californian sweet basil leaves, dried

1 cup Cavender's Salt-Free, all-purpose Greek seasoning

1.  Cook on medium heat for 7 minutes.

2.  Whisk well.

3.  Pour over rabbits in turkey oven bag.

4.  Tie bag with cooking twine and cut two 2-inch slits into bag.

5.  Place on top of roasting pan or deep lasagna pan.

7.  Cook in oven, preheated, center rack, at 325 degrees, for about an hour. Check with meat thermometer inside both the rabbit meat and the meatloaf stuffing after 45 minutes, then every 10 minutes after that.