Texas Holdem and Rabbit Pie

One night a week is set aside, game of cards , something easy to cook and usually spent with family or friends.
It was my turn to cook.
Keeping it simple but just a little bit different, I chose Rabbit. Only to be blown down in flames when one of our friends pointed out that they didn’t like Game, far too strong!
Once the flames were extinguished, I took it as a challenge. It turned out perfect and she ate the lot!

As with most food, first impressions are important. So to give the rabbit the ‘White meat’ look, I soaked them in water overnight. Then for extra flavour, added some smoked bacon to the rabbit just before cooking.

Served with glazed carrots and mashed potato.

I won, but not so lucky with the cards.

Here's the recipe

Serves 4
Prep Time 20 mins
Cooking Time 1 hr 40mins to 2hr 10 mins
Ingredients

• 2 Rabbits, skinned and gutted
• 2 Large leeks, washed and roughly chopped
• 225g/8oz Smoked bacon rashers
• Zest of a small lemon
• 50g/2oz Unsalted butter
• 40g/1½ oz Plain/all purpose flour
• 570ml/1 pint Rabbit stock (see Cook’s tips 1.)
• 2 Tbsp crème fresh
• Salt and freshly ground black pepper
• 275g/10oz Packet Short crust pastry
• 1 Large free range egg, beaten

Method

• Put the rabbits with the bacon rashers laid on top into a large heavy saucepan
• Cover with cold water and bring to the boil
• Simmer until tender, about 1 to 1 ½ hours.(see Cooks tips 2)
• Strain off and reserve 570ml/1 pint of the stock
• When the rabbit has cooled down enough to handle, pull off the meat into small bite size pieces
• Roughly chop the bacon rashers
• Cover the meat and set aside
• Steam the leeks for a few minutes until just soft
• Mix the leeks in with the rabbit and bacon and cover

Method for the Sauce

• Melt the butter in a saucepan
• Over a low heat, add the flour and stir continuously for a minute
• Slowly add the reserved rabbit stock, stirring all the time
• When the sauce has thickened, pour in the creme fraiche and stir
• Add the lemon zest and seasoning
• Take off the heat and stir in enough sauce to bind together with the rabbit, bacon and leeks

Method cont'd

• Divide the pastry into four portions
• Roll out each pastry portion to about ¼ inch thick (see Cook’s tips 3)
• Brush a little of the sauce around the top of the pie dish
• Press a thin strip of the pastry over the edge each dish
• Divide the rabbit sauce mixture between the four dishes, almost to the top
• Dampen the edge of the pastry strip and lay the rolled out crust over the top and press down to seal
• Repeat with the remaining dishes
• Brush the pastry pie tops with the beaten egg
• Use a sharp knife and push into the centre of the pie to allow any steam to escape
• Bake in a preheated oven 200°C/400 °F/ gas mark 6 for 10 minutes
• Then lower the temperature to 170°C/325°F/gas mark 3 and cook for 30 minutes until pastry is golden

Cook's tips

• 1. Use the stock from cooking the rabbits in
• 2. The meat should pull away from the bone
• 3. Turn the pie dish upside down on the pastry and cut round the edge to get the exact size

Equipment

• Large heavy duty saucepan
• 4 Individual pie dishes 350ml/ ¾ pint
• Small saucepan

Shopping List

• 2 Rabbits
• 2 Large leeks
• 225g/8oz Smoked bacon rashers
• Zest of a small lemon
• 50g/2oz Unsalted butter
• 40g/1½ oz Plain/all purpose flour
• 2 Tbsp Crème fresh
• Salt and freshly ground black pepper
• 275g/10oz Packet Short crust pastry
• 1 Large free range egg

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