Rabbit Pie
37
37
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.
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?
