Rabbit Pie – Wild rabbit in pastry
- 4 whole rabbits
- Chopped leek stalks (from bolted leeks)
- Carrots, diced
- Vegetable stock or water used to boil vegetables
- Fresh bay leaves
- Fresh thyme
- Shortcrust pastry (enough to line and cover the pie dish)
- Leeks, chopped
- Salt and pepper to taste
- Milk
- Flour
- Ground black pepper
- Water (from boiled potatoes) for thinning, if necessary
- 1 egg
Rabbit Pie is a classic, hearty dish where wild rabbit meat is marinated and cooked slowly with vegetables and herbs before being encased in a flaky pastry crust. Starting with the preparation of the rabbit, it needs marinating overnight in a mixture of wine, garlic, and herbs to tenderize and infuse it with flavors. On the day of cooking, the rabbit is browned, then sautéed with onions, carrots, potatoes, and stock, creating a savory filling. This rich stew is then filled into a pastry-lined pie dish, topped with another layer of pastry, and baked until golden. The final dish is a satisfying blend of tender game meat with a robust gravy, surrounded by a pastry that is crisp on the outside and soft on the inside. Description by ChatGPT.
Embrace the sustainable ethos of using home-reared or locally sourced ingredients with this hearty Rustic Homestead Rabbit Pie, a perfect way to honor the full cycle of farm-to-table living. This recipe, subtly hinted with fresh garden herbs, marries the succulent flavors of rabbit with the comforting richness of homemade white sauce, all encased in a golden shortcrust pastry.
Ingredients:
- 4 whole rabbits
- Chopped leek stalks (from bolted leeks)
- Carrots, diced
- Vegetable stock or water used to boil vegetables
- Fresh bay leaves
- Fresh thyme
- Shortcrust pastry (enough to line and cover the pie dish)
- Leeks, chopped
- Salt and pepper to taste
For the White Sauce:
- Milk
- Flour
- Ground black pepper
- Water (from boiled potatoes) for thinning, if necessary
For the Glaze:
- 1 duck egg (or chicken egg)
---
Prep Time: 30 minutes
Cook Time: 2 hours + overnight rest
Total Time: 2 hours 30 minutes + overnight
Equipment: Pie dish, saucepan, whisk, oven
Servings: 6-8
Cooking Tips:
- The leek stalks from bolted leeks may be tough, but they still possess great flavor for your stock.
- Stripping the rabbit meat from the bones is easier when the meat has cooled down, preferably after resting overnight.
- Adjust the thickness of the white sauce to your preference by adding the potato water gradually.
- Glazing the pie with egg will give it a shiny, golden finish.
Instructions:
1. In a large pan, combine the rabbits, chopped leek stalks, diced carrots, and enough vegetable stock or water to cover. Add the bay leaves and thyme for flavoring. Bring to a boil and then reduce the heat to simmer for about 90 minutes.
2. Once simmered, remove from heat and let it stand overnight to cool.
3. The next day, strip the rabbit meat off the carcasses and chop it into bite-sized pieces. Place the chopped meat in a pie dish lined with shortcrust pastry.
4. In a separate saucepan, gently heat the milk for the white sauce. Add flour and whisk continuously to prevent lumps. Continue to heat until thickened, adding ground black pepper to season.
5. Turn off the heat and incorporate a little potato water into the white sauce, ensuring it’s not too thick.
6. Pour the white sauce over the rabbit meat in the pastry-lined dish.
7. Chop up additional leeks and add them to the filling.
8. Preheat the oven to 180°C (356°F).
9. Roll out the remaining shortcrust pastry to form the pie lid. Lay it over the filling and crimp the edges to seal. Remove any excess pastry.
10. Beat the egg and glaze the top of the pie with it.
11. Bake in the preheated oven for about 30 to 45 minutes, or until the pastry is golden brown.
This recipe is specially presented and inspired by the sustainable cooking practices of jonathanwallace and their YouTube channel https://www.youtube.com/@jonathanwallace. Enjoy the flavors of the homestead with this delightful pie.
#farmtotable #homesteadcooking #sustainable #rabbitpie #homemade #hearty #familydinner #chatgpt
Comments