Rabbit Pie

Rabbit-pie2

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

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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