Rabbit Pie

Rabbit-pie2

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

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

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