Rabbit Pie Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2: Jack rabbits -or-,
4: Cottontails,
1: Celery stalk, diced
1 Lg.: onion, diced
Salt & Pepper,
1 package: Prepared biscuits,
GRAVY
Reserved stock,
Chicken bouillon,
1 Medium: onion, diced
Celery, from above stalk
Flour,
Salt,
Pepper,
Sage,
Poultry seasoning,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp