To start you will need ~
2 Rabbits, skinned, cleaned and cut up
2 Carrots, chopped
2 Celery Stalks, diced
1 medium Onion, chopped
8 Cups Chicken Stock, low sodium
1/8 tsp. pepper
2 springs Rosemary
3 springs Thyme
Place all ingredients in a large Dutch oven and bring to a boil. Boil on HIGH for 15 minutes and then cover and turn down to MEDIUM for 45 minutes to an hour. Once meat is falling off the bone remove from heat and take rabbit out of broth. Allow to cool for about 15 minutes and shred. Strain broth and set aside. Discard veggies and herbs.
For the filling you will need~
2 Carrots, peeled and diced
2 Celery Stalks, diced
1 medium Onion, diced
3 lg. Potatoes, peeled, diced and parboiled
1/2 Cup Frozen Peas
1/2 stick Butter
1/4 Cup Bisquick
1/8 tsp. Pepper
2 Tbsp. Olive Oil
1 Tbsp. Butter
Heat a large saute pan on MED HIGH heat. Saute carrots, celery, and onion until slightly tender. Add potatoes and peas and cook for 3 minutes. Set aside.
Preheat oven to 400 Degrees F.
Melt 1/2 stick butter in Dutch oven and add Bisquick and pepper and whisk until smooth and bubbly. Slowly add broth and continue to whisk until mixture begins to thicken. Add vegetables and rabbit and stir. Spray casserole dish (or individual bowls) with non stick cooking spray. Pour mixture into prepared dish and cover with pie crust. Brush with beaten egg and sprinkle with salt and pepper. Bake for 25 minutes or until golden brown.
