Pennsylvania Rabbit Pie

Recipe Ingredients

1 cup	237ml	Dressed cottontail - cut serving pieces (large)
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Paprika
1/2 cup	118ml	Canned mushrooms
2 1/2 cups	592ml	Stock
		Uncooked pastry for 1-crust pie - (top)
		Mulled Cider Applesauce - see * Note

Recipe Instructions

* Note: See the "Mulled Cider Applesauce" recipe which is included in this collection.

Put rabbit in a kettle with 1 tablespoon parsley, 1 tablespoon salt, and 1/8 teaspoon pepper, cover with boiling water, and cover the kettle tightly. Simmer for 3 hours, or until tender; or bake in a 300 degree oven. Keep at least 3 cups liquid in the kettle. Put meat pieces in a greased 4-quart baking dish, season with remaining salt and pepper and the paprika. Add mushrooms and 1 tablespoon parsley. Pour on stock, but not enough to touch pastry crust. Top with pastry. Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes. Heat remaining stock to serve with pie. Serve with Mulled Cider Applesauce.

This recipe yields 2 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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