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