For decades Nashville, Tennessee, Channel 4 personality Bill Hall took viewers on hunting trips to the great Tennessee countryside with his show, “Bill Hall Land and Lakes.” The show followed Hall and friends on fishing trips and hunting trips across middle Tennessee. In it, the hearty eater would brag about ribs, chops, ham, chili and other favorite outdoor foods. Hostess and outdoor cook Dee Reed was a frequent cooking segment guest. Below is her favorite on air recipe for Rabbit:

1 3-pound rabbit, cleaned

Salt to taste

¼ cup flour

Freshly Ground pepper to taste

4-6 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

4 tomatoes, coarsely chopped

1 to 2 tablespoons chopped fresh oregano

1 cup white wine

2 cups beef stock

10 black olives, cut into halves

10 green olives, cut into halves

Cut rabbit into pieces, discarding fat, sinew and larger bones. Soak rabbit in salted water to cover in bowl; drain. Coat lightly with mixture of flour and pepper. Brown lightly on both sides in hot olive oil in skillet; drain. Add onion, celery and garlic to drippings in skillet. Sauté for 3 minutes or until tender. Add tomatoes and oregano. Cook for 3-5 minutes or until tomatoes are tender. Add wine. Cook for 2 minutes or until liquid is reduced by ½. Stir in beef stock and olives. Bring to boil; add rabbit. Simmer for 30 minutes or until rabbit is tender. Garnish with freshly roasted slices of red bell pepper. Serve with black beans and rice. Yield: 6 servings

Bill Hall made no secret of his battle with diabetes. All his recipes on the show listed the contents and dietary exchanges. Approx. per Serving: Cal 435, Prot 36g; Carbo 10g; Fiber 2g; T Fat 25g; 552% Calories from Fat; Chol 93mg, Sod 534mg. Dietary Exchanges: Lean Meat 4; Vegetable 1; Fat 3.5