Recipe - Rabbit Pie

2 Jack rabbits or
4 Cottontails
1 Celery stalk, minced
1 Lg. onion, minced
Salt & Pepper
1 pack Prepared biscuits

GRAVY
Reserved stock
Chicken bouillon
1 Medium onion, minced
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 23 hours. Add salt and pepper to taste,
then strip meat from bones and put in 26inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini