Rabbit Pot Pie:
8-10 oz. corn and peas mixed
1/3 cup butter
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 – 3 cups cut up cooked rabbit(slow boil rabbit 30-40 minutes)
Pastry for 9 inch two crust pie
Heat butter in sauce pan over low heat until melted, stir in flour, onion, salt, pepper. Cook, stirring constantly until bubbly. Remove from heat, stir in chicken broth and milk. Heat to boiling, stirring occasionally. Boil and stir 1 minute, add rabbit and veggies.
Line bottom of 9″x9″ ungreased pan with rolled out pastry. Pour rabbit mixture in lined pan. Place another sheet of pastry over top. turn over edges and flute. Cut slits in pastry. Bake at 425 degree until golden brown, about 35 minutes.
Serves 6-8
Delicious!!!!!!!!
This sounds really good. We are actually thinking of raising rabbits for meat, but I’ve never actually eaten rabbit and am thinking I probably should before we take this on!