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Rabbit pie

Yield: 12 servings

Ingredients:

• 2 Jack rabbits -or- 1 Lg. onion diced
• 4 Cottontails Salt & Pepper
• 1 Celery stalk

Instructions:

diced 1 pk Prepared biscuits -----------------------------------GRAVY----------------------------------- Reserved stock Salt Chicken bouillon Pepper 1 Medium onion diced Sage Celery (from above stalk) Poultry seasoning Flour 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

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