Fruited Rabbit Pie

1 pound cubed rabbit (de-boned)

1 tablespoon oil

1 teaspoon salt

1/8 teaspoon ground pepper

1 tablespoon fresh lemon juice

1 tablespoon water

1/2 cup chopped onion

1/2 cup thinly sliced celery

1 tablespoon margarine

3/4 cup chopped, peeled apple

1 cup whole cranberry sauce

2 tablespoons chili sauce

1 teaspoon prepared mustard

1/8 teaspoon ground ginger

1 (9 inch) unbaked pie crust

Heat oil in heavy skillet and brown rabbit cubes over medium heat. Sprinkle rabbit with salt and pepper, add lemon juice and water. Cover tightly and simmer 20 to 30 minutes or until tender. Remove rabbit from skillet. In same skillet saute onion and celery in margarine for three minutes. Add chopped apple and saute another three minutes. Combine cranberry sauce, chili sauce, mustard and ginger and stir into vegetable-apple mixture. Combine with meat and heat through. Pour into empty nine inch pie plate. Cover with crust rolled to one fourth inch thickness, turn under edges and flute. Cut steam holes in the top. Bake in preheated 450 degree oven for 10 minutes. Reduce heat to 375 and bake until top is golden brown, about 15 minutes. Serve immediately.

Copyright 1998-2014 Stephen Ricciardelli