Flour, Salt & Pepper (enough to dredge 1 rabbit, cut up)
1 Rabbit, cut up

Add:
1 onion, chopped
1/2 cup celery, diced
Enough water to just cover rabbit
1 carrot diced (or more)
2 or 3 Potatoes peeled, diced
1 cup peas.
Simmer until all vegetables are done.

Dredge rabbit in flour/salt/pepper mix. Then brown in olive oil. Add onion, celery and water, simmer for 1 1/2 hrs or until meat comes off bones easily. Remove bones and cut/shred meat and return to pan. Add carrot and potato, and simmer until soft. Add peas, simmer until done to your satisfaction.

Goes great inside a homemade bread bowl, or with biscuits.

2 cups of carrot, onion, celery
1/2 cup butter
1 package/1 recipe for chicken stuffing
3 cups cooked, shredded rabbit
1/2 cup flour
1 can/1 pint chicken stock
2 cups milk
1 tsp. fresh rosemary
1 cup shredded cheddar cheese
1 tsp. each salt, pepper, poultry seasoning

In a large stockpot over med-high heat melt butter add carrots, celery and onion and cook until tender (about 25 min.) reduce heat to medium. Add flour, stir constantly for 2 min. Add stock and milk. Bring to a boil, stirring constantly until it thickens (otherwise it’ll stick to the bottom of the pot). Add stuffing, rabbit, rosemary, seasonings and stir to coat. Spoon into a casserole dish. Bake at 350 for 30 min. remove and add cheese, bake for 5 more min.

Freezes fine!

1 whole duck
2 Tsp. salt
2 Tsp. Paprika
2 Tsp. Garlic Powder
1 Tsp Black Pepper
1/2 C. Melted Butter

**Note: You can choose to either follow the instructions, or just coat each side of the duck to desired seasoning look like I did… I didn’t measure, just rubbed seasoning on until it looked and ‘felt’ good!  I cooked duck from our freezer that my husband had shot the previous year - Mallards.  Domestic duck probably tastes different but I am putting this under the ‘wild game’ category.  You can use a roasting pan, but I used a cast iron dutch oven and kept the duck covered until the last 15 minutes to add browning to it**

Preheat oven to 375 Degrees F

Rub seasoning into the skin of the duck. Place in a roasting pan.

Roast for 1 hour.  Spoon 1/4 C melted butter over the bird and cotninue cooking abotu 45 more minutes.  Spoon remaining butter over duck and coko for 15 more minutes or until golden brown.