Rabbit Pie
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.
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