My oh my! yummy Rabbit Pie!

Extra rabbit and veggies from the roast rabbit......add juices from roast and 1 can cream of mushroom soup. Bake in oven till bubbly.

Dumpling recipe is from the Pillsbury 8th Grand National Cookbook ( 25 cents at the time, no copyright date, but one of my Mom's cookbook collections) and has added chives, savory and celery seed (1 tsp ea) Roll the dumplings in buttered crumbs before putting them on top of the "pie", then bake uncovered in a 350* oven, for about 35-40 min. This gives a nice crunch texture to the top of the dumplings.

As an added plus, our wood-cook-stove was still burning so of course we made use of it. It always makes food super-delicious! My husband just could not comment enough on this delicious meal. And we had plenty left over for the next day!