1 large rabbit [about 2 lbs.] 1 package frozen broccoli spears 1 can cream of chicken soup 1 cup grated Cheddar cheese Salt and pepper to taste
Simmer rabbit in a salted kettle of water with onion and carrots and celery, chopped,for 1-1 1/2 hours or until meat falls from the bones. Let rabbit cool, then bone it. Place rabbit pieces in the bottom of a buttered casserole dish. Spread the thawed, drained spears of broccoli over the top. Pour the cream of chicken soup over the whole dish. Salt and pepper to taste. Bake at 325 degrees for 1 hour. Take out and sprinkle cheese on top. Return to oven until cheese is melted.