Rabbit Cobbler

Recipe Ingredients

2		Rabbits - cut into pieces
2 cups	474ml	Water
2 cups	474ml	White wine
1		Bay leaf
3		Carrots - sliced
2		Onions - sliced
3		Whole cloves
2 1/3 cups	552ml	Bisquick
5 tablespoons	75ml	Butter
5 tablespoons	75ml	Flour
1/2 cup	118ml	Milk
1 teaspoon	5ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Thyme - to taste
1 cup	237ml	Heavy cream
12		Baby onions
1 tablespoon	15ml	Melted butter - to 2 tbspns

Recipe Instructions

Put the rabbit pieces, water, white wine, bayleaf, onion, and cloves in a saucepan. Bring ingredients to boil, cover and simmer for an hour. Remove the rabbit pieces and set aside.

Strain the liquid. Hold aside. Save the vegetables but toss the cloves and bay leaf. Cut the rabbit into 1 inch chunks.

Make a Bisquick shortcake dough ball according to the box directions. Leave out the sugar.

Heat the butter and flour in a saucepan, stir in the milk, rabbit broth, and Worcestershire sauce. Cook slowly until it thickens. Stir in the salt, pepper, and thyme. Add the cream. Heat, but do not boil.

Layer sauce, meat and carrots in a casserole dish. Add the small onions. Add remaining sauce.

Knead your crust dough and pat it out larger than your dish. Lay it on top of your ingredients. Brush with butter. Bake for 30 minutes at 450 degrees or until crust is brown.

This recipe yields 6 servings.

Source:
Hunters Information Service - Downloaded from - http://www.fordinfo.com/his

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