Main Ingredients:

2 Jack rabbits -or-

4 Cottontails

1 Celery stalk, diced

1 Lg. onion, diced

Salt amp; Pepper

1 pk Prepared biscuits



GRAVY:

Reserved stock

Chicken bouillon

1 Medium onion, diced

Celery (from above stalk)

Flour

Salt

Pepper

Sage

Poultry seasoning

Cooking Preparation of the Recipe:

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.

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