Kentucky Rabbit Pot Pie with Sorghum

Pot pie gives small game a warm-weather exit ramp into the colder part of the year. It is one of the easiest ways to make the species page feel deeply usable.

Recipe Details

• Prep time: 20 minutes
• Cook time: 40 minutes
• Servings: 4
• Difficulty: Moderate

Ingredients

• 2 cups cooked shredded rabbit
• 2 tablespoons butter
• 1 onion, diced
• 2 cups chopped sorghum
• 2 tablespoons flour
• 1 1/2 cups stock
• 1 pastry sheet

Instructions

1. Cook the onion and sorghum in butter until softened.
2. Stir in flour, then stock, and simmer until thickened.
3. Fold in the cooked rabbit and transfer to a baking dish.
4. Top with pastry and bake until browned and bubbling.

Why It Works In Kentucky

This recipe is tied to Kentucky through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.