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