Cook quartered rabbit in a slow-cooker for 7 hours on low with just enough water to almost cover meat or in a pressure cooker for about 20 minutes. Remove and allow to cool before deboning. The broth can be saved and frozen for later recipes, if desired.

Debone and shred rabbit, carefully checking for small bones and shot.

In a large skillet, heat 2 tablespoons butter over medium heat and add carrots. Cover and cook for 5-10 minutes.

Add potatoes. Cover and cook for 10 minutes, stirring twice. Add additional tablespoon of butter and reduce heat if potatoes begin to stick.

Stir in celery, onion, and peas. Cover and cook for another 5 minutes or until all vegetables are fork-tender.

Remove vegetable mixture from heat and mix in the cooked rabbit, cream of mushroom soup, and water. Stir well to mix.

Spoon mixture into a 2 quart casserole dish and top with thawed pie crust, gently remolding and tucking edges under to fit dish.

Cut several 1” slits in pastry to allow steam to escape. Brush pastry with egg yolk and top with coarse salt and pepper, to taste.

Bake in 375°F oven until golden brown for 30-35 minutes.