RABBIT STEW

In the event you have an older rabbit that will be on the tough side, this is the best way to cook it to ensure a tender, delicious meat.

1 rabbit, chopped
1 tsp. Salt
oregano
thyme
summer savory
onion
garlic
celery leaves, chopped
carrots
potato
turnip
broccoli
cauliflower

Chop rabbit up with a cleaver. Cover with water and add salt and seasonings to taste. Simmer for three hours or until meat falls off the bones. Remove bones. Add small diced vegetables. Boil 15 minutes or until vegetables are done.

RABBIT PIE

3 lb. Rabbit cut in pieces
1 tbsp. Vinegar
salt
flour
2 tbsp. Shortening
1 c. onion, minced
1 c. celery, minced
pepper, mace
biscuit dough or double pie crust

Place rabbit pieces in large dutch oven. Cover with water. Add vinegar and a little salt. Boil gently, partially covered until tender. Drain, reserving stock.

Dredge rabbit pieces in flour. In a dutch oven, melt shortening, add onion, celery and rabbit pieces. Cook, stirring often until rabbit is browned on all sides. Remove meat from bones and cut into bite-size pieces. Place in well greased baking dish. Cover with reserved stock. Season with salt, pepper, mace. Cover with biscuit dough. Bake at 450 degrees 20-30 minutes or until top is golden.

If you choose to use pie crust, line a 10`` pie plate with pastry. Prepare filling as above and pour into pie. Top with lattice strips of pastry. Bake 450 degrees for 10 minutes then reduce oven to 350 degrees and bake for 20 minutes longer.