Title: Rabbit Pie
Categories: Meat
Yield: 12 Servings

2		Jack rabbits -or-
4		Cottontails
1		Celery stalk, diced
1		Lg. onion, diced
		Salt & Pepper
1	pk	Prepared biscuits
GRAVY
		Reserved stock
		Chicken bouillon
1		Medium onion, diced
		Celery (from above stalk)
		Flour
		Salt
		Pepper
		Sage
		Poultry seasoning

Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste, then strip meat from bones and put in 26-inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour. For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil. Strain. Mix flour with an equal amount of water, add sauce to thickening. Season to taste with spices.

Source: N.A.H.C. Wild Game Cookbook Author: Michael D. Ferrin, Lyman WY

previous

next