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Pennsylvania Rabbit Pie




Source of Recipe


THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978


Recipe Introduction


Yield: 2 Servings


List of Ingredients




1 lg Dressed cottontail; cut
-serving pieces
2 tb Minced parsley
2 tb Salt
1/4 ts Freshly-ground black pepper
1/4 ts Paprika
1/2 c Canned mushrooms
2 1/2 c Stock
Uncooked pastry for 1-crust
-pie; (top)


Recipe



Put rabbit in a kettle with 1 tablespoon parsley, 1 tablespoon salt, and
1/8 teaspoon pepper, cover with boiling water, and cover the kettle
tightly. Simmer for 3 hours, or until tender; or bake in a 300 degree
oven. Keep at least 3 cups liquid in the kettle. Put meat pieces in a
greased 4-quart baking dish, season with remaining salt and pepper and the
paprika. Add mushrooms and 1 tablespoon parsley. Pour on stock, but not
enough to touch pastry crust. Top with pastry. Bake at 425 degrees for 20
minutes, then at 350 degrees for 30 minutes. Heat remaining stock to
serve with pie. Serve with Mulled Cider Applesauce.
This recipe yields 2 servings.