Rabbit and corn bread dressing:

Boil three eggs

dice one onion

bake two pans regular corn bread, let cool.

Cut rabbit into serving sizes bake at 350 for 30 mins. (older rabbit needs 45 mins.)

Take out drain and save juice, set rabbit aside.

Crumble corn bread, add diced onion,and diced boiled eggs

add sage to taste, salt to taste.

use juice from rabbit, adding only enough to moisten.

Replace mixture into pan, push rabbit pieces into dressing

and return to oven. bake until top is golden brown and crisp.