Rabbit Salad-2

2 cups cooked, chopped rabbit

1 cup celery, chopped

1/3 - 1/2 cup sweet pickle relish

2 hard boiled eggs, chopped, optional

1/2 cup chopped pecans, optional

1/2 cup mayonnaise or salad dressing

salt and pepper to taste

Mix rabbit and salad dressing in a bowl and let stand, covered, in refrigerator for one hour (or longer). Add remaining ingredients, mix well. Serve on lettuce or stuff into a tomato.

Copyright 1998-2014 Stephen Ricciardelli