Creamy Rabbit Pie
Posted 12 September 2010 - 09:39 PM
1 large meaty rabbit, or two smaller ones, skinned and gutted
2 medium onions
3 large or 4 medium carrots
4oz streaky bacon
About 6 whole coriander seeds and 12 whole peppercorns
For the sauce;
Zest of ½ lemon
2 oz butter
2 oz plain flour
1 pint of stock from cooking the rabbit
2 - 3 tablespoons milk or cream
Salt and freshly ground black pepper
For the pie;
About 10oz shortcrust pastry ~ enough to make a lid for your chosen pie dish
1 beaten egg
This makes a fantastic rabbit pie, or rabbit and pigeon pie if you have one handy or your rabbits are a bit skinny (just chuck it in with the rabbit)
1.Joint your rabbit and chuck it in the pan. You are going to remove the meat later, so just chop it into pieces so that it fits nicely into your pan, which should be fairly large, i.e. a stock pot or similar.
2.Peel and quarter your onions. If you can only get the massive Spanish style ones,use one big one and cut it into eighths, but I prefer strong English ones.
3.Chop your carrots into 1 inch long chunks. Lob this and the onions into the pan with the rabbit.
4.Cut you bacon into 1 inch chunks and add to the pan.
5.Throw in the coriander seeds, peppercorns and a scant teaspoon of salt.
6.Add enough water to cover everything,bring to the boil, and simmer for an hour and a half or until the rabbit is well cooked though and comes away from the bone easily.
7.Take the rabbit and vegetables out and allow to cool, retaining the cooking liquid for later. You can remove the coriander seeds and peppercorns and throw them away.
8.One the meat has cooled enough, pull the meat off with your hands, into bite sized chunks. Discard and tough bits, such as skin and connecting tissue, and the bones.
9.Put the meat, carrots, onion and bacon into your pie dish.
10.Preheat your oven to 375F, Gas mark 5
11.In a thick bottomed saucepan, melt your butter.
12.Add the flour and mix well into a paste, allow it to fry off for a few minutes.
13.Slowly add the stock to this, a bit at a time, stirring constantly. It will gradually form a thick but lump free sauce if you are patient, take your time, and keep stirring.
14.Once this is done, allow it to bubble away slowly for a couple of minutes, then add your milk, stirring as you go.
15.Finally, add the lemon zest, and season with salt and freshly ground pepper.
16.Pour into your pie dish over the meat and vegetables.
17.Cover your pie dish with the shortcrust pastry, and brush with the beaten egg.
18.Put in the oven for 10 minutes, or until the pie has started to go golden brown on top.
19.Turn the oven down to 325F, Gas 3 and bake for a further 35 – 40 mins.
Don't throw any leftover stock away ~ reduce it down a bit and skim off any scum from the top. You can then freeze it and use it as game stock or as a base for nice winter soups.
Posted 11 October 2010 - 05:12 PM
Posted 27 March 2011 - 06:13 PM
Totally delicious pie.
Have made it a couple of times now and it is a firm favourite
Posted 17 June 2011 - 09:42 AM
Posted 15 August 2011 - 03:44 PM
Posted 27 August 2011 - 07:22 PM
We made this today and it was very nice indeed. The kids ate it too!
It smelt lovely while just boiling this morning.
Will definitely do it again but take out the lemon zest (I'm not fan of lemon) and make the sauce a little richer (I used milk and cream will be better).
Great recipe - thumbs up here! Cheers, adez.
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