1-3 lb.rabbit, cleaned and disjointed

1 large chopped onion

4-5 sliced carrots cut 1" thick

1/8 tsp. white pepper

2 tbs. flour blended with 1/4 cup milk

1/2 tsp grated lemon rind

1/8 tsp mace(optional)

1 1/2 cup water

1 1/2 tsp salt

1/2 cup milk

2 tbsp butter

1 tbst minced parsley

Place all but flour, 1/4 cup milk and parsley in a heavy kettle. Cover and simmer 1 1/2 hours until rabbit is fork tender. Blend in flour mixture and heat, stirring until slightly thickened and no starch taste remains. Sprinkle with parsley and serve. Makes 4 servings. Enjoy!

BEST EVER RABBIT PIE

1 rabbit

1 can peas

1 can carrots

1 can diced potatoes

1 tsp. salt

1 tsp pepper

½ cup diced onion

1 can biscuit dough

Melted Butter

Cream Sauce

Soak rabbit overnight in salted water. The next morning drain off salted water and add enough fresh water to cover. Cook and debone rabbit. Combine peas, carrots, onions and potatoes in large dish; add rabbit, salt, pepper and cream sauce. Roll dough; fit half of dough in round iron skillet or 9x9-inch pan. Pour in rabbit mixture; cover with remaining dough. Brush with melted butter; bake at 350 degrees for 30 minutes in the oven or on the Sikes Cooker. To make Cream Sauce, melt 3 tablespoons butter over low heat, add and blend in 3 tablespoons flour and slowly stir in 1 cup of milk. Cook and stir until thickened and smooth.

Marinated Baked Rabbit

3lbs. Rabbit (boned)

1/3 cup Soy Sauce

2/3 cup White Wine

2 Tbsp. Brown Sugar

1/2 tsp. Ground Ginger

2 Tbsp. Lemon Rind(grated)

Arrange boned rabbit in a single layer in a baking pan.Combine remaining ingredients and mix well. Pour over meat; cover and refrgerate for one or two hours turning meat once. Bake at 350 in covered pan in the marinade for 1 1/2 hrs. or until tender. Baste occasionally.