Rabbit And Dumplings
2 large cans of biscuits (not flaky), or your home made dumplings
salt and pepper
poultry seasoning, optional
Boil or pressure cook rabbit until very tender, cool, strain broth into eight quart kettle and set aside. De-bone meat and add one cup meat to broth and heat to very hot. Cut two cans of biscuits into fourths and coat with flour, drop into hot broth slowly and stir lightly. Turn heat down and cook for 10 to 15 minutes. Thicken broth with flour or corn starch. Salt and pepper to taste.