Roast Rabbit

2 tsp cooking oil
2 tbsp finely minced onion
1/4 cup finely minced celery
2 cups soft bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground dry ginger
2 tsp soy sauce
1/4 cup chopped water chestnuts
1/3 cup chicken broth or rabbit stock
1 rabbit, about 4 to 7 lbs (whole)
1 tbsp soft butter
1/2 tsp paprika
2 tbsp marmalade
2 tsp bottled steak sauce

Heat oil in a small skillet. Add onion and celery, sauté until soft. In a large bowl, mix onion, celery and next 7 ingredients. Spoon into cavity of rabbit, fasten with skewers. Blend butter and paprika, brush on surface of rabbit. Roast, covered, at (350°F) for 50 minutes after juices begin to sizzle. Mix marmalade and steak sauce, spoon over rabbit. Roast uncovered, 20 minutes longer.