Rabbit with Noodles

One rabbit or squirrel quartered
Bay leaf
Small onion halved
Peppercorns to taste
Salt to taste
2 cans cream of mushroom soup
1/2 cup milk
Egg noodles

Directions:

Fill Dutch oven or medium stock pot with first five ingredients and cover with cold water. Bring to boil, turn heat to low and simmer for 40 minutes until fork tender. Drain, cool meat and remove from bone. Replace meat in Dutch oven with mushroom soup, noodles and milk. Simmer on low for 20 minutes or until noodles are done. Add more milk or water if too dry. Serve with chopped parsley or chives. Serves 4.