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Back To Rabbit

Shanna's Penn Rabbit Pie

1 lrg Dressed cottontail cut serving pieces
2 tbl Minced parsley
2 tbl Salt
1/4 tsp Freshly-ground black pepper
1/4 tsp Paprika
1/2 cup Canned mushrooms
2 1/2 cup Stock
    Uncooked pastry for 1-crust pie (top)
    Mulled Cider Applesauce see * Note

 Method :
Put rabbit in a kettle with 1 tablespoon parsley, 1 tablespoon salt, and 1/8 teaspoon pepper, cover with boiling water, and cover the kettle tightly. Simmer for 3 hours, or until tender; or bake in a 300 degree oven. Keep at least 3 cups liquid in the kettle. Put meat pieces in a greased 4-quart baking dish, season with remaining salt and pepper and the paprika. Add mushrooms and 1 tablespoon parsley. Pour on stock, but not enough to touch pastry crust. Top with pastry. Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes. Heat remaining stock to serve with pie. Serve with Mulled Cider Applesauce.
This recipe yields 2 servings.