Rabbit Pot Pie

Name: Rabbit Pot Pie
Ingredients: 3 c. diced cooked rabbit; 2 c. diced cooked vegetables (mixed frozen work well); 1/2 c. chopped onion; 1/4 c. chopped green pepper; 1/4 c. margarine; 1/4 c. flour, sifted; 2 c. rabbit broth or chicken; 1/2 tsp. salt; 1/4 tsp. pepper; 2 cloves garlic; 1 Tbsp. parsley flakes; pastry for 10-inch pie crust, top and bottom.

12 ingredients

7 steps

Ingredients

3 c. diced cooked rabbit
2 c. diced cooked vegetables (mixed frozen work well)
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. margarine
1/4 c. flour, sifted
2 c. rabbit broth or chicken
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic
1 Tbsp. parsley flakes
pastry for 10-inch pie crust, top and bottom.

Directions

1

Heat margarine in large frying pan. Add onion and green pepper.
2

Cook 5 minutes over low heat. Blend in flour and cook until bubbly.
3

Pour in broth gradually, stirring constantly.
4

Cook until thick and smooth, stirring frequently.
5

Add seasoning.
6

Add meat and vegetables to gravy and heat.
7

Pour mixture into pie crust. Place top crust on and cut slits for steam to escape. Bake at 425° until crust browns and sauce bubbles.