Went into the Butchers (the incomparable Dove's) on the way back from running club on Monday morning – and as well as my usual mince and smoked bacon January stalwarts, I saw them preparing some rabbits for Linda's rabbit pie - and asked if I could buy one.
I was thinking of making a Spanish rabbit stew with paprika, but the thought of a pie seems a far better idea – and I had some ready made shortcrust pastry left in the freezer from Christmas.
It was as easy as this to make:
- 2 tbsp oil
- 1 rabbit, skinned and boned, chopped into chunks
- 2 onions, peeled and sliced
- 2 carrots, peeled and sliced
- 3 bay leaves
- 1 tsp mixed herbs
- 300ml white wine
- 1 tbsp cider vinegar
- 1 cube chicken stock
- 300ml water
- 1.5 oz butter and 1.5 oz plain flour
- 1 pack ready rolled shortcrust pastry
1. Heat oil, brown rabbit, season with salt and pepper, remove, then brown vegetables.
2. Add bay leaves, herbs, wine, vinegar, stock and water.
3. Simmer for 45 mins, adding more water if needed.
4. Tip into a casserole dish, leaving sauce in the pan and heat oven to 220.
It will look like the picture above.
5. Mash butter and flour together, then add to sauce and stir lumps out.
6. Pour over rabbit mix, then top with pastry, brushed with a little milk.
7. Cook for 30-40 mins until golden brown.
Eat and enjoy!
