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Shenandoah Valley Rabbit Casserole

RabbitSalt & pepperThymeBay leavesBaconWaterSeasoned bread crumbs
Cut rabbit into serving pieces (avoid sack in gall bladder). Soak young rabbit 1 to 2 hours, older ones soak 12 to 18 hours in 1 teaspoon salt per quart of water. After soaking wrap meat in damp cloth and store overnight in cold place. Butter a casserole dish and add layers of rabbit pieces; sprinkle with salt, pepper, 1/2 teaspoon thyme and 3 bay leaves. Add 5 slices bacon. Repeat until all rabbit is used.

Pour 1 cup water over casserole. Cover and bake at 350 degrees for 1 to 2 hours or until tender. Remove cover and sprinkle with 1 cup seasoned bread crumbs. Bake another 30 minutes and serve.

I used this recipe years ago as it appeared in an issue of Ontario Out of Doors and it went over very well!!

Hope others enjoy this one as much as I did. I plan on trying a few of your recipes as soon as hunting season opens!

Happy Hunting and Good Gunning!


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