Rabbit Pie

Recipe Ingredients

3 cups	438g / 15oz	Chopped cooked rabbit
1 cup	146g / 5.1oz	Diced cooked potato
1 cup	110g / 3.9oz	Diced cooked carrot
1/4 cup	36g / 1.3oz	Diced green pepper
1/4 cup	15g / 0.5oz	Chopped onion
		Rich rabbit or chicken stock - as needed
		Worcestershire sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Baking powder biscuit dough - for the top crust

Recipe Instructions

Blend rabbit, potato, carrot, pepper, and onion, and put into a 6-quart casserole. Pour on enough stock to almost cover and season to taste with Worcestershire, salt, and pepper. (Stock can be lightly thickened with cornstarch if desired.) Heat thoroughly at 350 degrees then top with biscuit dough in a single sheet and bake at 450 degrees for 10 minutes, then at 350 degrees for 15 minutes.

This recipe yields 4 to 6 servings.

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

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