Rabbit Pie with Dropped Herbed Rolls
This is a great way to use leftover rabbit or other small game. Vegetables added to this dish can be fresh, frozen, or from a jar or can. It's a homey dish for a winter night by the fire and a game of cards or Scrabble.
Preheat oven to 350°F. Butter a baking dish. Spread cooked rabbit in the dish.
Sauté onion in butter for 3 or 4 minutes. Add mushrooms and cook for 3 or 4 minutes, stirring. Sprinkle with flour and stir to blend. Slowly add the chicken broth, stirring to combine. Cook until beginning to boil; add vegetables. If mixture is too thick, add ¼ to ½ cup hot water to thin. Season to taste with salt and pepper. Pour mixture over rabbit.
Make recipe for Dropped Herbed Rolls. Drop spoonfuls of the dough over the rabbit pie. Bake for 20 to 25 minutes, until mixture is bubbly and rolls are slightly brown. (If there is extra dough, make more rolls and bake in the oven with the pie.)
Save Leftover Rabbit and Squirrel
Savory pot pie — style recipes are especially easy if one thinks ahead. Double the recipe for the Rabbit in Mustard Caper Cream Sauce (page 126). Serve half over buttered noodles and use the other half to make a rabbit pie.
3 cups cooked rabbit, chopped
1 onion, chopped
4 tablespoons unsalted butter
8 ounces mushrooms, sliced
3 tablespoons all-purpose flour
2 cups chicken broth
1 (16-ounce) bag frozen mixed vegetables, thawed
Kosher salt and seasoned pepper to taste
Dropped Herbed Rolls (page 260)