Yield: 12 servings
|2||Jack rabbits -or-|
|1||Celery stalk, diced|
|1||Medium onion, diced|
|Celery (from above stalk)|
|1||Lg. onion, diced|
|Salt & Pepper|
|1 pack||Prepared biscuits|
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