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