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Rabbit Pot Pie

1 rabbit, cut into serving pieces
salt and pepper
2 med. onions, chopped
2 carrots, diced
3 potatoes, diced
pie crust or biscuits

Soak rabbit in equal parts of water and vinegar overnight.

Remove rabbit from water/
vinegar mixture and dry. Season with salt and pepper to taste and roll in flour.

In a stew pot, lg. skillet or dutch oven, heat a little oil and brown the rabbit quickly on both sides.

Add enough water to cover the rabbit. Cover and simmer for 1-1 1/2 hrs.

Add the onions, carrots and potatoes. Cover and simmer until carrots are tender.

Thicken the broth with flour. Use 2 T. of flour for each cup of broth.

Pour into a greased baking dish and top with the pie crust or with biscuits.

Cook at 375 until the crust is golden brown.

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