Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Jack rabbits -or- 1 Lg. onion, diced
4 Cottontails Salt Pepper
1 Celery stalk, diced 1 pk Prepared biscuits

---------------------------GRAVY--------------------------------
Reserved stock Salt
Chicken bouillon Pepper
1 Medium onion, diced Sage
Celery (from above stalk) Poultry seasoning
Flour

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

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