Categories: Meats, Misc. 
      Yield: 12 servings 
  
      2    Jack rabbits -or-                   1    Lg. onion, diced 
      4    Cottontails                              Salt & Pepper 
      1    Celery stalk, diced                 1 pk Prepared biscuits 
 
-----------------------------------GRAVY----------------------------------- 
           Reserved stock                           Salt 
           Chicken bouillon                         Pepper 
      1    Medium onion, diced                      Sage 
           Celery (from above stalk)                Poultry seasoning 
           Flour                           
  
  Soak rabbits in salt water in refrigerator overnight.  Dry, cut up and stew 
  rabbits with celery and onions for 2-3 hours.  Add salt and pepper to 
  taste, then strip meat from bones and put in 26-inch pie pan, add stock or 
  gravy for moisture.  Cover with biscuits.  Bake at 350 degrees for 1 hour. 
   For gravy, take reserved stock, add bouillon, onions and celery.  Bring to 
  a boil.  Strain.  Mix flour with an equal amount of water, add sauce to 
  thickening.  Season to taste with spices. 
   
  Source:  N.A.H.C. Wild Game Cookbook Author: Michael D. Ferrin, Lyman WY