Coonhound pie recipe

The Coonhound: Hounds are amongst some of the best trackers. They search the ground with their noses and once they have found what they were looking for they strike up a unique bark that is known as a "bay" bark.
Coonhounds are also skilled at tracking mountain lions, bear, and deer.

Ingredients
1 rabbit, cut into 8 pieces
1 cup flour
Salt
Ground black pepper
4 tablespoons non salted butter
1 baby cabbage, chopped
4 medium potatoes, peeled and chopped
½ kilo okra, sliced
1 cup fresh peas
Dough for 22 cm pie
2 tablespoons tomato paste
¾ cup chicken stock (see directions for preparation)
1 tablespoon tamari sauce

Wash the rabbit and debone it. Cut the meat into small pieces.
Mix the flour with the salt and pepper to taste and bathe the rabbit meat in the flour mixture. Melt the butter in a large frying pan over medium heat and add in the rabbit meat and brown the pieces until they have browned evenly. Take the meat out once done and reserve.
Add in the baby cabbage, potatoes, and the okra to the drippings left in the frying pan. Stir it to loosen it up. Cook the vegetables over medium heat until they are soft, adding water if necessary, make sure to stir mixture often. Add in the browned rabbit meat, peas, salt and pepper to taste.

Preheat oven to 175 C.
Roll out half of the dough and line in on a 22 cm pie dish. Put the rabbit meat and vegetable mixture into the pie dish. In a separate small mixing bowl mix the tomato paste, chicken stock, and the tamari sauce and pour this over the rabbit and vegetables.

Roll out the rest of the dough and put it over the top. Crimp edges to decorate. Cut a slit in the top crust. Put the pie in the oven and bake for about 45 minutes. Makes one 22 cm pie. Next: Stuffed rabbit for dogs