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Rabbit Pie

 

37

Yield

12

servings

Prep

10

min

Cook

4

hrs

Ready

12

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

2 each rabbit
jack, or 4 cottontail
*
1 each celery stalks
diced
1 large onions
diced
1 x salt
*
1 x black pepper
*
1 package buttermilk biscuits
prepared
*
Gravy
1 x stock
reserved
*
1 x chicken broth
*
1 medium onions
diced
1 x celery
from above stalk
*
1 x all-purpose flour
*
1 x salt
*
1 x black pepper
*
1 x sage
*
1 x poultry seasoning
*

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

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Comments

Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 546% of calories 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?

 

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