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Posted: 18 January 2014
Blog category: Recipes
Use wild rabbit if you can get hold of it. It is leaner than farmed rabbit and has a fabulous, subtle gamey flavour and in many country locations you can pick them up very cheaply.
This pie has all the comfort feel of other meaty pies but the rabbit is low in fat and high in protein. A good warming dish on an autumn or winter night.
Preparation time: 20 min, Cooking time: 175 min. Serves: 5
2 tbsp plain flour, seasoned
1 whole rabbit, preferably wild
375g all butter puff pastry
1 tbsp Dijon mustard
1 sprig thyme
1 bay leaf
1 egg, beaten, to glaze
1 tsp nigella seeds
1. Bone and dice the rabbit and toss in the seasoned flour. Heat oil in a pan and brown the rabbit in batches, setting aside on kitchen paper to drain.
2. Fry the lardons until the fat renders, removing and reserving the fat. In the lardon fat, soften the leeks and carrots for around 10 minutes. Add the garlic and cook a further 2 minutes.
3. Add back the rabbit meat and the lardons. Add the sherry and raise the heat for two minutes to deglaze the pan. Add the rest of the ingredients and bring to the boil. Simmer for at least two hours until the rabbit is tender and the sauce is thickened.
4. Transfer to a pie dish and top with the puff pastry. Brush with beaten egg and sprinkle the nigella seeds over. Bake for 25 minutes or until the pastry is golden.