Rabbit Pie
Yield
12 servingsPrep
10 minCook
4 hrsReady
12 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
