Rabbit Pie

  • on July 17, 2008
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Ingrients & Directions

2 Jack rabbits -or-
4 Cottontails
1 Celery stalk, diced
1 Lg. onion, diced
Salt & Pepper
1 pk Prepared biscuits

Reserved stock
Chicken bouillon
1 Medium onion, diced
Celery (from above stalk)
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.

12 Servings

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