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Cullen's Rabbit Cob Pie

2 x Rabbits cut into pieces
2 cup Water
2 cup White wine
1 x Bay leaf
3 x Carrots sliced
2 x Onions sliced
3 whl cloves
2 1/3 cup Bisquick
5 tbl Butter
5 tbl Flour
1/2 cup Milk
1 tsp Worcestershire sauce
    Salt to taste
    Freshly-ground black pepper to taste
    Thyme to taste
1 cup Heavy cream
12 x Baby onions
1 tbl Melted butter to 2 tbspns

 Method :
Put the rabbit pieces, water, white wine, bayleaf, onion, and cloves in a saucepan. Bring ingredients to boil, cover and simmer for an hour. Remove the rabbit pieces and set aside.
Strain the liquid. Hold aside. Save the vegetables but toss the cloves and bay leaf. Cut the rabbit into 1 inch chunks.
Make a Bisquick shortcake dough ball according to the box directions. Leave out the sugar.
Heat the butter and flour in a saucepan, stir in the milk, rabbit broth, and Worcestershire sauce. Cook slowly until it thickens. Stir in the salt, pepper, and thyme. Add the cream. Heat, but do not boil.
Layer sauce, meat and carrots in a casserole dish. Add the small onions. Add remaining sauce.
Knead your crust dough and pat it out larger than your dish. Lay it on top of your ingredients. Brush with butter. Bake for 30 minutes at 450 degrees or until crust is brown.
This recipe yields 6 servings.