Rabbit Pie
A proper throwback meal ... amazing
Servings: 6 people
Ingredients
- 3 Rabbits
- 4 tbsp Plain Flour
- 3 tbsp Sunflower Oil
- 1 Leek
- 1 Onion
- 2 tsp Fennel Seeds
- 400 ml Cider
- 600 ml Chicken Stock
- 100 g Double Cream
- 1 tbsp Dijon Mustard
- 1 sheet Ready-Rolled Shortcrust Pastry
Instructions
Preparing the Rabbit
- Joint the Rabbit into two rear legs, saddle and two front/chest.
- Season half the flour and toss the rabbit joints in the seasoned flour.
- Heat half the oil in a large casserole, brown the rabbit in batches and then place on a plate.
- Add the remaining oil, turn down the heat, add the onions and fry gently for 5 mins; add the leeks and fennel seeds and fry for another 5 mins.
- Add the remaining flour. Then blend in the stock and then the cider.
Pie Filling
- Cover and cook for 45 mins over a low heat. Lift out the rabbit and allow to cool for 30 mins (or until you can handle it). Whilst doing that, if the sauce is not thick, then reduce it down.
- Strip the meat and add back into the sauce along with the cream and mustard. Season to taste.
Making the Pie
- Heat the Oven to 200C / 180C fan
- Split the filling between two pie dishes. use an egg wash on the pie dish rim and then cover with the shortcrust pastry. Brush the top with the egg wash
- Bake for 25 mins