Rabbit & Broccoli Casserole

Tom Deschaine - Apr 7, 2014

This is an all-time favorite of mine.  I am often asked to contribute this dish to the several 'wild game' dinners that I attend each year.  It's simple, delicious and very popular!

1 Large rabbit (about 2 lbs.)  1 pk. Frozen Broccoli spears
1 Small onion, chopped 1 can Cream of Mushroom Soup
2 Carrots, sliced thin 1 c. Cheddar cheese, grated
2 Stalks of Celery, sliced Salt & pepper (to taste)

Simmer rabbit in a salted kettle of water with onion, carrot and celery for 1 – 1 ½ hours or until the meat falls from the bones.  Let the rabbit cool, then bone it, if necessary.

Place rabbit pieces in the bottom of a buttered casserole dish.  Spread the thawed, drained spears of broccoli over the top.  Pour the cream of mushroom soup over the whole dish.  Salt and pepper to taste.  Bake at 325 degrees for one hour.  Remove from oven and sprinkle cheese on the top.  Return to oven until cheese is melted.

Serve as is or over boiled rice.

See you on the water…..


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