Shenandoah Valley Rabbit Casserole

1 or 2 rabbits, depending on size
1/2 tsp. salt
Fresh, ground pepper to taste
1/2 tsp. thyme
2 or 3 lg. bay leaves
5 slices bacon, cut into strips
1 cup water
1 cup seasoned bread crumbs

Clean and cut rabbits into serving size pieces. Soak young rabbits 1 to 2
hours, in salt water, 12 to 18 hours for older rabbits, 1 teaspoon salt
per quart of water. After soaking, warp meat in damp cloth and store
overnight in cold place. Butter a casserole dish large enough to hold
pieces. Put in a layer of rabbit, sprinkle with salt, pepper and thyme and
add bay leaves. Add a layer of bacon pieces. Repeat until all ingredients
are used up. Pour water over casserole, cover and bake at 350 degrees for
1 to 2 hours, until rabbit is tender. Remove cover and sprinkle seasoned
bread crumbs over rabbit. Bake 30 minutes longer and serve with broccoli,
rye bread and assorted garden vegetables.


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