GAbearclaw
Member
- Two skinned and gutted rabbits, cut into pieces (leave bones in for now)
- Peeled/ cut potato (russet, etc.)
- Mixed bag of peas with carrots included
- Diced yellow onion
- Salt and pepper to taste
- ¼ teaspoon dried thyme
- ¼ teaspoon oregano
- 2 cups chicken broth
- 1 cup milk
- 2 pie crusts
- 1 beaten egg
- Mason jars or pan to cook in
- 2 bay leaves
- Butter
- ½ cup AP flour
1. Boil the rabbits for 60-90 minutes on a low boil in salted water with 2 bay leaves.
2. Remove the rabbits from the water and set aside to cool.
a. Once cooled, pull the meat from the bones and set aside.
3. Preheat oven to 425, when preheated add pie crust to bottom of cooking vessel and allow to just slightly brown (5-10 minutes).
4. Take potato and cook in slightly salted water 8-10 minutes.
5. Take ½ cup of butter and melt, then cook onions until translucent. Add in thyme, oregano and flour and mix well. Cook until flour is cooked, approximately 1-3 minutes.
6. Add milk and chicken broth and whisk together well.
7. Stir in pea/ carrot bag and rabbit meat and mix well.
8. Add potato and mix.
9. Add mixture to cooking vessels and make sure to allow room at the top for bubbling while cooking.
10. Cover each vessel with pie crust and brush with egg mixture. For mason jars I used the top ring to cut to size and added two layers with egg mixture between them to hold together.
11. Cut slits/ holes into the pie crust and bake until golden brown.
12. Enjoy…
- Peeled/ cut potato (russet, etc.)
- Mixed bag of peas with carrots included
- Diced yellow onion
- Salt and pepper to taste
- ¼ teaspoon dried thyme
- ¼ teaspoon oregano
- 2 cups chicken broth
- 1 cup milk
- 2 pie crusts
- 1 beaten egg
- Mason jars or pan to cook in
- 2 bay leaves
- Butter
- ½ cup AP flour
1. Boil the rabbits for 60-90 minutes on a low boil in salted water with 2 bay leaves.
2. Remove the rabbits from the water and set aside to cool.
a. Once cooled, pull the meat from the bones and set aside.
3. Preheat oven to 425, when preheated add pie crust to bottom of cooking vessel and allow to just slightly brown (5-10 minutes).
4. Take potato and cook in slightly salted water 8-10 minutes.
5. Take ½ cup of butter and melt, then cook onions until translucent. Add in thyme, oregano and flour and mix well. Cook until flour is cooked, approximately 1-3 minutes.
6. Add milk and chicken broth and whisk together well.
7. Stir in pea/ carrot bag and rabbit meat and mix well.
8. Add potato and mix.
9. Add mixture to cooking vessels and make sure to allow room at the top for bubbling while cooking.
10. Cover each vessel with pie crust and brush with egg mixture. For mason jars I used the top ring to cut to size and added two layers with egg mixture between them to hold together.
11. Cut slits/ holes into the pie crust and bake until golden brown.
12. Enjoy…
I do dumplings, though.
