1/4 c. margarine
1/4 c. chopped onion
1/4 c. sifted flour
3 1/2 c. coarsely cut cooked rabbit meat
salt & pepper to taste
1/2 c. chopped green pepper
1/2 tsp. accent
2 1/2 c. rabbit broth (or water with 4 chicken bouillon cubes)
Heat margarine in a large fry pan. Add onions and green pepper and cook about 5 minutes over low heat. Blend the flour and cook until the mixture bubbles. Pour in the broth gradually, stirring constantly. Cook until thick and smooth, stirring frequently. Add salt and pepper, and accent. Add meat to the sauce and heat thoroughly. Pour mixture into a shallow baking dish or pan, roll out the pastry and cut slits for steam to escape. Fit to top of dish or pan, crimping the edges of the crust. Bake the pie in hot oven at 425 degrees for 15 to 20 minutes, or until crust browns and sauce bubbles. Serves 4 to 6.
Variations: Use 1 cup of cooked diced vegetables (potatoes, carrots, celery), 2 cups of rabbit meat. Make the topping of tiny baking powder biscuits.
Keep your fork