Rustic Rabbit Pot Pie
- 2 pounds rabbit meat, preferably farm-raised, Teal Stone Homestead
- 3 tablespoons unsalted butter, Land O'Lakes
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, diced
- 2 potatoes, diced
- 1/2 cup frozen peas, Birds Eye
- 1/4 cup all-purpose flour, King Arthur
- 2 cups chicken broth, Swanson
- 1 teaspoon dried thyme, McCormick
- 1 teaspoon dried rosemary, McCormick
- Salt and pepper
- 1/4 cup heavy cream, Organic Valley
- 1 sheet puff pastry, Pepperidge Farm
- 1 egg, beaten, Eggland’s Best
Rustic Rabbit Pot Pie is a comforting, homestyle dish that brings together the rich and succulent flavors of tender rabbit meat, earthy vegetables, and aromatic herbs encased in a flaky, golden pie crust. Perfect for family gatherings or cozy dinners, this dish involves slow-cooking rabbit pieces with carrots, peas, potatoes, and onions, all simmered in a creamy, herb-infused gravy. The mixture is then enveloped in a buttery pastry dough and baked until perfectly crisp and bubbling. Each bite offers a savory and warming experience, ideal for a satisfying main course during any season.
Indulge in the comforting flavors of our Rustic Rabbit Pot Pie, a farm-to-table delight that brings a unique twist to a classic dish. The tender rabbit meat is enveloped in a creamy, herb-infused sauce and baked under a flaky golden crust, perfect for a cozy dinner with family.
Ingredients
🐇 2 pounds rabbit meat, preferably farm-raised, Teal Stone Homestead
🧈 3 tablespoons unsalted butter, Land O'Lakes
🧄 2 cloves garlic, minced
🧅 1 large onion, chopped
🥕 2 carrots, diced
🥔 2 potatoes, diced
🫑 1/2 cup frozen peas, Birds Eye
🥣 1/4 cup all-purpose flour, King Arthur
🥛 2 cups chicken broth, Swanson
🥄 1 teaspoon dried thyme, McCormick
🌿 1 teaspoon dried rosemary, McCormick
🧂 Salt and pepper
🥃 1/4 cup heavy cream, Organic Valley
🥧 1 sheet puff pastry, Pepperidge Farm
🥚 1 egg, beaten, Eggland’s Best
Instructions
1- Prep the Rabbit:
- Preheat your oven to 375°F (190°C).
- Cut the rabbit meat into bite-sized pieces and season with salt and pepper.
2- Sauté the Vegetables:
- In a large cast-iron skillet (Lodge), melt the butter over medium heat.
- Add the garlic and onion, sautéing until the onion becomes translucent.
- Stir in the carrots and potatoes, cooking until they soften slightly, about 5-7 minutes.
3- Cook the Rabbit:
- Add the rabbit meat to the skillet, stirring occasionally until it browns on all sides.
4- Make the Sauce:
- Sprinkle the flour over the meat and vegetable mixture, stirring well to coat.
- Gradually stir in the chicken broth, bringing the mixture to a simmer.
- Add the thyme, rosemary, peas, and heavy cream.
- Cook until the sauce thickens and all ingredients are combined perfectly.
5- Transfer and Bake:
- Pour the mixture into a deep pie dish (Emile Henry).
- Roll out the puff pastry on a floured surface and place it over the dish, trimming any excess.
- Seal the edges and brush the top with beaten egg.
6- Bake:
- Cut a few slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
7- Serve:
- Allow the pot pie to rest for a few minutes before serving.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Servings: 6
Calories: Approximately 450 per serving
Proteins: 30g per serving
Fats: 25g per serving
Carbohydrates: 30g per serving
Equipment: Knife, chopping board, large skillet, Lodge; pie dish, Emile Henry; pastry brush
Cooking Tips
- Ensure the rabbit is properly cooked by checking that there are no pink parts before assembling the pot pie.
#rustic #rabbiteats #homemade #comfortfood #farmtotable #tealstonehomestead
YouTube channel - Teal Stone Homestead: https://www.youtube.com/@TealStoneHomestead
Rustic Rabbit Pot Pie
Posted by Waivio guest: @waivio_hivecooking
Comments