This new addition is a living breathing fiber making beast.
🙂 Welcome my sweetie, Satin angora rabbit, FLUFFERNUTTER! She lives in the barn and comes in frequently to be groomed. She has just recently been cut down, so her next fiber harvest will be a in a few months and will hopefully have a little better stability than the new baby fluff from her first cut.
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.