Rabbit Pot Pie 
This is good to make ahead and refrigerate, unbaked for the next day.
You can also wrap it tightly in a layer of plastic wrap, then foil and freeze unbaked (in freezer safe pie pan) for up to 2 weeks.
You will need 1 pie crust recipe.
First:
3 lbs. uncooked rabbit quarters
2 celery ribs, sliced in large pieces
1 onion, sliced in half
1 bunch of fresh parsley
1 bouillon cube (No MSG added. Make sure it dosn't contain wheat.)
Cracked black pepper
1. Fill a large stock pot halfway with water.
2. Add all the ingredients, cover and bring to a boil.
3. Cook for 1 1/2 to 2 hours, until the meat pulls easily away from the bone.
4. Remove the meat and set aside to cool.
5. Pour the broth through a strainer, reserving the broth in the same pot and discarding the vegetables.
6. When the rabbit has cooled, pull the meat from the bones. (Rabbit bones are very tiny, be sure to check every piece for bones.)
Last:
6 carrots, cleaned and sliced into bite sized pieces
3 fresh green onions, chopped
1 cup of frozen peas
4 medium sized potatoes, peeled and cut into bite sized pieces
1 Tbl. dried parsley
1. Place your prepared vegetables in the rabbit broth, bring to a boil and cook for 10 minutes on a low simmer.
2. Add the rabbit meat into the cooked vegetables.
3. Thicken the broth to make a gravy. (May use 1-2 Tbls. spelt flour for this.)
4. Pour the meat and vegetable filling into 2 pie plates.
5. Cover each with a top crust.
6. Seal the edges by pinching the dough between your fingers then make 3 slits in the top to vent the filling while baking.
7. Bake in a preheated 375 degree oven for 15 - 20 minutes, just until golden brown.
Cool on a wire rack.
Makes 6 servings