Pheasant For Dinner > Consumer > Recipes > Other Game Meat > Rabbit > Rabbit Casserole

Rabbit Casserole

2 rabbits, cleaned and trimmed
2 quarts water
1 lb. cauliflower, broccoli, carrot mix - cleaned and washed
1/2 lb. brussel sprouts, cleaned and washed
1 - 26 oz. can of cream of mushroom soup
1 1/2 cups wild rice, washed
4 T butter or margarine
1 t salt
1 cup mozzarella cheese, shredded


  1. Cook rabbits in boiling, salted water until tender. Remove from water and let cool, setting the water aside for stock.
  2. If using frozen vegetables, thaw. Pull all meat from rabbit, and return the bones to the reserved water, and reduce by half.
  3. Mix the rabbit stock, cream of mushroom soup, and butter. Place in casserole dish, cover, and bake at 325°F until 3/4 of the liquid is gone.
  4. Add the vegetable mix and brussel sprouts, cover, and finish baking in the oven until rice is fully cooked.
  5. Remove cover and sprinkle mozzarella cheese on casserole. Return to oven long enough to let the cheese melt or brown.