Rabbit Chop Suey

Recipe Ingredients

1 cup	237ml	Shredded, cooked rabbit
1 1/2 tablespoons	22ml	Butter
1/2 cup	118ml	Thin-sliver-cut green pepper
1/2 cup	31g / 1.1oz	Thin-strip-cut onion
1 cup	110g / 3.9oz	Slivered celery
1		Bean sprouts - (16 oz) - drained, rinsed
1		Bamboo shoots - (8 oz) - drained, rinsed,
		And chopped
1		Water chestnuts - (8 oz) - drained, rinsed,
		And cut into thin slivers
1/2 cup	118ml	Water
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Saki or dry sherry
2 tablespoons	30ml	Soy sauce
1		Mushroom pieces - (4 oz) - liquid reserved

Recipe Instructions

Melt the butter and saute the green pepper, onion, and celery for just 2 minutes. Add and cook the meat for 3 minutes. Add the bean sprouts, bamboo shoots, water chestnuts, and water. Make a paste of the cornstarch and saki or sherry and add. Cook, stirring, until the liquid is thickened, then add soy sauce and mushrooms. If a bit more liquid is needed, use the mushroom liquid.

This recipe yields 6 to 8 servings.

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

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