Rabbit Pie



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Source The English Kitchen

Preparation Time


225 g (8 oz) or a small ham hock smoked bacon
1/2 of lemon lemon zest
50g (2 oz) Butter
275 g (10 oz) shortcrust pastry
2 T cream
570ml (1 pint) rabbit stock
40g (1 1/2 oz) plain flour
1 beaten egg
Salt and freshly ground black pepper
2 or 1 onion leeks
1 whole rabbit skinned and gutted

1. Place the rabbit, along with the bacon or ham hock and the leek or onion, in enough water to barely cover, and simmer for an hour or so until very tender. A wild rabbit will take a lot longer to cook than a domesticated one, as they are a lot tougher.

2. Once tender, remove the rabbit from the cooking water, reserving the cooking liquor for later. Strip all the rabbit meat from off of the bones, tearing it into bite sized pieces. Chop up any bacon meat or ham hock and add to the rabbit meat.

3. Melt the butter in a saucepan. Stir in the flour. Mix well and cook for at least a minute before adding the strained cooking liquid, adding it a bit at a time, and stirring it well with each addition. Cook and stir until nicely thickened. Stir in the cream and lemon zest. Season to taste with some salt and pepper.

4. Add enough of this sauce to the rabbit and bacon mixture to bind it nicely. You may not need it all. Taste and adjust seasoning as needed.

5. Pre-heat the oven to 190*C/375*F. Roll out half of the pastry thinly, and line your pie dish with it so that it overlaps the edges. Place the filling inside and then dampen the edges with a bit of water. Roll out the other half of the pastry to fit over top and place on top to cover the filling. Trim around the edge. Press the edges together and crimp with a fork to seal. Make several slashes in top of the pie, being careful not to cut down all the way through to the bottom. Brush the top with the beaten egg.

6. Bake in the hot oven for 10 minutes and then lower the temperature to 170*C/325*F for a further 30 minutes or until the pastry is golden and crisp, covering with foil during cooking if it is browning too quickly.


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