1/3 cup flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
1 wild rabbit, cut into pieces
Vegetable shortening
1/4 cup water
1 large onion, chopped coarsely
1 (103/4-oz.) can cream of mushroom soup
Herb dumplings:
1/2 cup dry breadcrumbs
1 T. poppy seed
1 tsp. poultry seasoning
1 tsp. celery seed
1 tsp. dried onion flakes
1 tube refrigerated buttermilk biscuits
Melted butter
In shallow dish, mix flour, paprika, salt and pepper. Dredge rabbit in flour mixture. Melt shortening in skillet; brown rabbit pieces on all sides, turning frequently. Add water to skillet. Cover and simmer until rabbit is tender, 1 to 1H hours. Uncover skillet; set rabbit pieces aside until cool enough to handle.
Cut rabbit meat from bones in large pieces, discarding bones. Place rabbit and onion in 2-quart casserole. Add soup to drippings in skillet and stir well. Pour soup over rabbit. To make the dumplings, combine breadcrumbs, poppy seed, poultry seasoning, celery seed and onion flakes in wide bowl. Dip biscuits into melted butter, then into crumb mixture. Arrange biscuits around edge of casserole. Bake at 400°F for 20 to 25 minutes, until deep golden brown.
Doralee Zeneberg
Traverse City, MI
From— Hunting Rewards: Members’ Game Recipes