Rabbit Pie Recipe

Rabbit Pie

Filling:
2 rabbits
1/2 cup flour
1/2 cup diced salt pork or bacon
1/2 cup chopped celery
2 chopped onions
Salt and pepper to taste
3 cups water ( approximately )
3 diced carrots
1 diced parsnip
1 cup diced turnip

Pastry:
3 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups butter
1/2 to 1 cup milk

Filling Method: Heat oven to 325 F. Section rabbits into pieces. Rinse and dry them thoroughly. Toss rabbit pieces in flour. In a skillet heat pork or bacon until rendered and crisp. Brown rabbit pieces in the fat. Transfer meat to an ovenproof dish. Add celery, onion, salt, pepper, and enough water to just cover the rabbit. Cover and bake at 325 F for 1 1/2 hours, or until meat is tender. Take rabbit out of casserole and remove meat from bones. Cut into bite-sized pieces and return to oven dish. Stir in carrot, parsnip, and turnip and cook until vegetables are tender, ( about 30 minutes ). If sauce is not thick enough, slowly stir in a little flour, ( mixed to a smooth paste in cold water ). Cook until thickened. A few drops of gravy browning may be added. Cover casserole with pastry. Bake in 425 F oven for 20 to 30 minutes or until golden brown.

Pastry Method: Sift together flour, baking powder, and salt. Work butter into flour with two knives, until mixture is crumbly. Mix in milk lightly with knife until dough forms a soft moist ball. Roll out on floured board until it fits baking dish

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