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Rabbit Pie

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Submitted by Jeanot88

YIELD

12 servings

PREP

10 min

COOK

4 hrs

READY

12 hrs

Ingredients

2 2
EACH EACH RABBIT
jack, or 4 cottontail *
1 1
EACH EACH CELERY STALKS
diced
1 1
LARGE LARGE ONIONS
diced
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
PACKAGE PACKAGE BUTTERMILK BISCUITS
prepared *
Gravy
1 1
X X STOCK
reserved *
1 1
1 1
MEDIUM MEDIUM ONIONS
diced
1 1
X X CELERY
from above stalk *
1 1
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
X X SAGE *
1 1

Directions

Soak rabbits in salt water in refrigerator overnight.

Dry, cut up and stew rabbits with celery and onions for 2 to 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℉ (180℃) F 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 54 6% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 32mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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