I found this recipe in a church cookbook from Louisianna (the submitter learned to make it in a cooking class called Creole Delicacies). The recipe didn’t have any amounts listed for the ingredients so the amounts are what seemed reasonable to me and should be adjusted to taste.
These are SO good, I really should make them more than once a year! Upper Michigan (USA) has several small towns that were originally populated by Cornish miners who worked the mines there. Walking down Main Street in these towns will usually take you past a mom-n-pop cafe’ where you can buy a pasty similar to this recipe. This makes 6 LARGE or 8 MEDIUM pasties–adjust the water** & butter depending on the size you choose. Recipe Recipe #230316 will complete your trip down a Cornwall Main Street.
Make and share this Rabbit and Prune Stew recipe from Food.com.
Make and share this Deer Stew With Mustard and Cashew Nuts recipe from Food.com.
Rabbit is available at supermarkets these days if you don’t hunt your own. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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