| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Misc | 12 | Servings | |
INGREDIENTS
| 2 | Jack rabbits -or- | |
| 4 | Cottontails | |
| 1 | Celery stalk, diced | |
| 1 | Lg. onion, diced | |
| Salt & Pepper | ||
| 1 | pk | Prepared biscuits |
| Reserved stock | ||
| Chicken bouillon | ||
| 1 | Medium onion, diced | |
| Celery (from above stalk) | ||
| Flour | ||
| Salt | ||
| Pepper | ||
| Sage | ||
| Poultry seasoning |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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