Rabbit Pie

2 cups cooked, rabbit diced
2 Tbs. oil
1 can cream of mushroom soup
½ can cream of broccoli soup
2 Tbs. onion, chopped fine
3 cups potato, diced
½ cup frozen peas
1 large carrot, diced
1 stalk celery, diced
1 cup milk
½ tsp. garlic powder.
2 10 inch pie crusts

In a 2qt. sauce pan, brown cooked meat in oil. Add the soups, onion, peas, potatoes, carrot, celery, milk, and garlic powder. Simmer together for 25 minutes. Pour filling into an unbaked 10-inch piecrust, add top crust, seal the edges and cut some vent holes. Bake at 400 for 60 minutes.


or try this one


Rabbit Cake[/b]
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1 rabbit, dressed and cut into serving pieces
water
1 1/2tablespoons flour
1cup broth(reserved from cooking the rabbit)
salt and pepper, to taste [/ul]
Potato stuffing

2cups mashed potatoes(hot)
1 egg, well beaten
1quart dry bread, cubed
1tablespoon parsley, minced
2tablespoons butter, melted
1 onion, minced
1teaspoon salt
1/2teaspoon poultry seasoning
1/2cup celery, diced
pepper, to taste [/ul]
Place meat into a stockpot and barely cover with water.
Cook until tender, about an hour and a half.
While meat is cooking, mix potatoes and egg together.
Saute vegetables until translucent.
Soak bread in cold water and squeeze dry.
Add potato mixture, stir in remaining stuffing ingredients and mix well.
Drain meat, separate from bones and cut into small pieces.
Make sauce by combining the flour, seasonings and broth; cook until thickened.
Butter a casserole and put a layer of the potato stuffing in the bottom, followed by a layer of meat and a spoon of sauce.
Continue layers until casserole dish is filled.
Bake at 350F for 25 minutes.
Serve hot.