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Rabbit Stew

Recipe by: Elmer Fudd

Prep time:


2 rabbits, cut up
2 tbs butter or bacon fat
*bouquet garni in bag
2 cubs chicken stock
1 tsp salt
3 potatoes
4 carrots
3 onions
8 cold biscuits
butter or bacon fat for frying
*bay leaf, celery tops, thyme, parsley, 2 whole cloves

Heat 2 tbs butter or bacon fat in bottom of stew pot. Brown the meat quickly. Add stock. If necessary add additional water to cover meat. Add bouquet garni and simmer until meat starts to get tender -- about one hour. Peel vegetables, cut into chunks and add to stew. Cook until carrots are tender, about 30 minutes. Remove bouquet garni and meat. Debone meat, cut into bite size pieces and return to stew. Heat through. Melt butter or bacon fat in drying and fry split biscuits for 3 minutes. Place a biscuit in bottom of each bowl and pour stew over it.

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