2 c shredded cooked rabbit
1/4 c chopped green onion
1 c chopped heirloom tomato
1 c chopped sweet pepper - whatever is your favorite.
5 slices Italian bread
1.5 c milk
1 cup sour cream
1/2 c mayonnaise
8 oz shredded sharp cheddar
salt to taste
Layer rabbit, onion, & 3/4 of the cheese. Cut bread into triangles and lay in rows across the top of the casserole. Spread remaining cheese on top. Mix together sour cream and mayo, then add in mix and salt. Slowly pour over casserole, soaking into the bread. Add more milk sparingly if needed to moisten bread, paying attention to the corners and edges.
Bake at 375 for 25 minutes, or until bubbly and browned on top.
NOTE: I cooked 3 rabbit quarters in crockpot with a small amount of BBQ sauce - just enough to flavor the meat. I used organic raw milk cheddar and fresh bread from our local farmers market vendors. All the veggies came from the market, as well.
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