Yield: 12 servings
Measure | Ingredient |
---|---|
2 | Jack rabbits -or- |
4 | Cottontails |
1 | Celery stalk, diced |
Reserved stock | |
Chicken bouillon | |
1 | Medium onion, diced |
Celery (from above stalk) | |
Flour | |
1 | Lg. onion, diced |
Salt & Pepper | |
1 pack | Prepared biscuits |
Salt | |
Pepper | |
Sage | |
Poultry seasoning |
GRAVY
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