Rabbit Bake with Root Vegetables
This recipe is also quite tasty with baked chicken.
3 tablespoons butter
4 med carrots
2 large potatoes
2 celery stalks
4 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups of cooked, cut and deboned rabbit
1/2 cup butter
1/2 cup all purpose flour
4 cups milk
1 teaspoon cajun seasoning
8 oz sharp cheddar cheese
Dill Biscuit Topping
2 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons dill
1/2 cup butter
1 1/4 cup buttermilk
Saute carrots, potatoes, celery, onion, and garlic in 3 tablespoons butter.
Cook until vegetables are tender, about 20-25 minutes. Add a small amount of
water to pan and add cover if it becomes dry.
As this cooks add 1/2 cup butter to skillet and melt. Whisk in 1/2 cup flour.
Stir for five minutes as the mixture cooks over medium heat. Whisk in four cups of milk.
Add 1 teaspoon of cajun seasoning and salt and pepper to taste. Cook for 15 minutes, or until thick -
Add cheese and stir until completely melted. Remove from heat. To the root vegetables add rabbit meat.
Lightly coat a 9x13 inch pan with cooking spray. Add root vegetable mixture with meat to pan and
pour cheese gravy over the top.
To make Dill Biscuit topping:
Mix flour, baking powder and salt. Use pastry blender to incorporate butter.
Stir in buttermilk and shape into ball. Add flour if necessary to make a dough that can be handled.
Pat out into 1/2 inch circle. Use tea biscuit size cutter to make 24 small biscuits.
Line biscuits on top of casserole. Bake at 400 for 20 minutes or until brown.
Allow to cool for ten minutes and then serve.