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Rabbit Stew
Thanks again to Ray Moore for sharing his recipe.

~ 2 rabbits or 2 squirrels or 1 each
~ oil or butter
~ 4 - 5 potatoes, peeled & chunked
~ 1 onion, chopped
~ 4 carrots, chunked
~ 1 can whole kernel corn, drained
~ 1 can green beans, drained
~ canned stewed tomatoes to cover
~ corn starch & water for thicking, if desired

In a skillet, melt the butter. Add the meat and brown on all sides. Remove and drain on paper towels.

Place the meat in a greased casserole dish. Cover with the potatoes, onion, carrots, corn and green beans.

Cover with enough stewed tomatoes to cover halfway up the casserole dish.

Cover and bake at 350 degrees for 1 hour or until the meat and carrots are tender.

Serve and Enjoy!

Note: You can also use chunked up parsnips, turnups, kalrabi and/or cabbage with the veggies.

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