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Back To Rabbit

Shanna's Scalloped Rabbit

2 cup Diced, cooked rabbit
2 cup Rabbit gravy or substitute
    two cups Rich stock thickened with
    two tablespoons Butter and
    two tablespoons Cornstarch
    Salt to taste
    Freshly-ground black pepper to taste
    Paprika to taste
2/3 cup Soft bread crumbs
2 cup Sliced, cooked potatoes
    Seasoned dry bread crumbs as needed
6 tsp Melted butter

 Method :
Mix the cooked rabbit and gravy and season well to taste with salt, pepper, and paprika. Generously grease a 2-quart casserole or 6 individual large custard cups and fill with alternating layers of meat and gravy, soft bread crumbs and potatoes. Top with seasoned bread crumbs and drizzle on the melted butter. Bake at 350 degrees for 30 minutes for the casserole, about 15 to 20 minutes for the individual custard cups.
This recipe yields 6 servings.