| 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
A Message from our Provider:
“God weeps for you”