Monday, 7 March 2011

Rabbit Pie

I’ve seen various recipes for rabbit pie and this is my version, which in one way or another is probably an adaption of those recipes.
I thought it very apt to make it, in celebration of British Pie Week and have included some flavours that conjure up the British countryside, wild rabbit, of course, apples and cider. For an old-fashioned feel, I perked up the sauce with mace and mustard.
The pastry is very short, as in the ratio of fat to flour is quite high, but it makes the pastry so melt-in-the-mouth gorgeous.

Please do try to use wild rabbit as I’m sure it has had a better life before being killed, plus a diet of wild grass and herbs can only improve the taste.
Wild rabbit is easy to come by these days – you’ll find it at your farmers' market or, dare I say, even in the supermarket.

For the pastry
225g strong white flour
half tsp salt
100g unsalted butter
50g lard

For the filling
knob of butter
small amount of vegetable oil
300g boneless wild rabbit
1 tblsp plain flour
1 carrot, finely chopped
1 medium onion, finely chopped
1 stick celery, finely chopped
generous pinch ground mace
150ml cider
sprig thyme
half tsp dijon mustard
salt and pepper
2 tblsp creme fraiche
half an eating apple, peeled, cored, thinly sliced
25g mushrooms, sliced
1 tspn fresh tarragon, chopped
beaten egg or milk to glaze

First make your pastry.
Sift the flour and salt into a bowl and cut in the fat and rub in lightly with your fingertips until the mixture resemble coarse breadcrumbs.
Add a very small amount of chilled water. The less you add, the better as this results in a light crumbly pastry.
Stir in with a knife until the pastry just starts to stick together. Form into a ball.
This process can also be made in a food processor, just whiz together the flour, salt and fat until combined an while the machine is still running add the water a tiny bit at a time until a ball magically appears.
Wrap the ball of pastry in some cling film and put in the fridge.

Now make the filling.
Preheat the oven to Gas4 / 180C / 350F.
Cut the rabbit into 2.5cm pieces. Place in a bowl and sprinkle over the flour. Stir and shake the bowl to evenly coat the meat with the flour.

Heat the butter and oil in a large frying pan and put in the rabbit pieces. Fry gently until they take on light golden colour. Remove with tongs or a slotted spoon and transfer to a lidded casserole pot.

Add a little more oil to the pan if necessary and add the onions, carrot and celery. Fry gently until they soften but do not let them burn.
When they have softened transfer them to the casserole with the rabbit.

Return the pan to the heat and pour in the cider and bring to a simmer, scraping ap all the bits on the bottom and sides of the pan and stir well.
Tip the cider into the casserole. Add a sprig of thyme, the mustard, mace and some salt and pepper. Mix well to combine everything.

Put the lid on the casserole pot and place in the oven for 1 hour.
Remove from the oven and retrieve any thyme stalks and discard. Add the apples, mushrooms and creme fraiche and stir well to combine.
Transfer to a pie dish and allow to cool.

When the filling is cold, preheat the oven to Gas 6 / 200C / 400F.
Knead the pastry slightly, and roll our fairly thickly, so it’s big enough to cover the pie.

Moisten the edges of the dish and place the pastry on top. Press the edges down lightly on to the rim and trim.
Roll out the trimmings to make a decoration for the top.
Brush with the egg or milk to give a lovely golden glaze.

Cook in the centre of the oven for 30-40 minutes.
Photo: ©childsdesign 2011


Related Posts with Thumbnails

A Delicious Cloud

:: Cuisine: Asian :: Cuisine: British :: Cuisine: Chinese :: Cuisine: Danish :: Cuisine: European :: Cuisine: Finnish :: Cuisine: French :: Cuisine: Greek :: Cuisine: Hungarian :: Cuisine: Icelandic :: Cuisine: Indian :: Cuisine: Italian :: Cuisine: Mediterranean :: Cuisine: Mexican :: Cuisine: Middle Eastern :: Cuisine: Moroccan :: Cuisine: North African :: Cuisine: Norwegian :: Cuisine: Oriental :: Cuisine: Scandinavian :: Cuisine: Swedish :: Cuisine: Thai "Spouse Specials" A Slice of Cherry Pie A Taste of the Unexpected Absolute Press Accompaniments Aiden Byrne Alan Coxon Alcoholic Drinks Ale-Gar Almond Ancient Greek Vinaigre Anjum Anand Apples Aromettes Ashbourne Asparagus Bacon. Baileys Real Food Company Bakewell Baking Barbecue Basil BBC Beans Bed and Breakfast Beef Beetroot Bere Marsh Farm Beverages Bill Granger Bill McCarrick Bipin's Masala Birthday Biscuits and Cookies Bish Muir Blackberries Blackberry Blagger's Banquet Blakeney Bolludagur Book Reviews Books Bramley Apple Week Bramley Apples Bread Breakfast Breckland Orchard Breton Breton Cake Brett Cohen Bristol Britain British British Pie Week British Sausage Week Brittany Brunch Brussels Sprouts Bun Day Buns Bursting Day Butternut Squash. C.J. Jackson Cafe Cakes Carrots Casseroles • Stews Celebrations Cheeky Spouse Cheese Cherries Cherry Chestnuts Chicken Chives Chocolate chocolate cake Chocolate Unwrapped Chocri Christmas Chutney Cider Claire Martinsen Clarissa Dickson Wright Cley Cley Smoke House Cley-next-the-Sea Cloudberries Cloudberry Coast Coffee Cold Remedy Comfort Food Competition Condiments Confectionery Conversions Cookbooks Cool Cuisine Côtes d'Armor Cotswold Legbar Crackers Cream Cripbreads Culture Curries Dairy Damian Allsop Danish Danyel Couet David Oliver Fine Foods David Thompson Derbyshire Desserts Distillery Douwe Egberts Douwe Egberts Aromettes Dressings and Marinades Drinks Easter Eating Out Edible Flowers Eggs Elderberries Elderberry Elderflowers Europe Events Farm Farmhouse Breakfast Week Fennel Festivals and Shows Fettouma Benikrane Finland Fish Fish at the Fox Fish Market Fishmonger Flapjacks Flavoured Bread Flavours and Spices® Flax Flax Farm Flowers Food By Alan Coxon Food from Many Greek Kitchens foodbyalancoxon.com Foodies Festival France Frugal Fruit Fudge Fudge Kitchen Gadgets Gaia's Kitchen Game ganache Gardening Gin Gingerbread Gordon Ramsay Great Glen Game Greece Green Books Hafod Cheese Henry Dimbleby Herbs Hertfordshire Historic Food Historic Food Range History Hodder and Stoughton Holkham Holkham Beach Honey How To I Love Curry Iceland In Print In the Media Ingredients Jam Jamie at Home Jamie Oliver John Vincent Jon Birchall Josceline Dimbleby Julia Parsons Julia Ponsonby Karen Nethercott Kent King's Walden Kitchen Garden Kitchen Garden Companion Kitchen Helper Kitchen Tips KoL Lactofree Lactose Intolerance Lahloo Tea Lamb Lanvollon Lavender Leftovers lemon Lemon Balm Lent Leon Leon Book 2 Naturally Fast Food Letchworth Food Festival 2010 Letchworth Garden City Letchworth Living Light Meals Linseed Local Producers London Loquats Love Farm Made in Great Britain Madhur Jaffrey Madhur Jaffrey's Ultimate Curry Bible Madsen Magazine Magog Muffins Main Course Mark Diacono Marsh Marsh Samphire MasterChef LIVE 2009 Matt Armendariz Meat Medieval Mediterranean Merchant Gourmet Mexico Milk Mint Moomins Cookbook Moroccan Cooking Muffins Murdoch Books MyBooks Nanna Rögnvaldardóttir National Chocolate Week National Curry Week Natoora New Holland Publishers News Nordic Norfolk Occasions Offley Hoo Oils On A Stick Open Farm Sunday Oregano Oysters Pancake Day Pancakes Paris Pasta Pastes Pastries Pastry Paul Wayne Gregory Peak District Peas Picnic Fayre Delicatessen Pie. Pies • Flans • Tarts Pilkington Farms Plums Pork Pies Pork. Potatoes Potty: Clarissa's One Pot Cookbook Poultry Pre-Prepared Foods Preserving and Pickling Press Product Reviews Products Puddings Quadrille Publishing Quickasteam Quince Quirk Books Rabbit Radio Radishes Radisson Blu Hotels Ramsay's Best Menus Ramsoms Rants Raspberries Raspberry Raw Food Raw Nibbles Read and Reviewed Ready Meals Real Food Festival 2008 Real Food Festival 2010 Recipes Every Man Should Know Relish Restaurants Reviews Reykjavik Rice • Grains • Pulses Risotto roasting Roman Vinaigre Rosemary Sage Salads Salmon Salt Marsh salted caramel Saltmarsh Sambocade Sami Malila Samphire Samphire Shop Sandwich Sauces Sausages Savoury Pancakes Scandinavian Scandinavian Cookbook Scandinavian Kitchen Sea Seafood Seeds SelfMadeHero Sereena; Alexa; Priya Kaul Serious Pig Shake Up Your Wake Up Shellfish Shopping Shrove Tuesday Simon and Schuster Sipsmith Skyr Sloe Wine Smoked Fish Smoked Haddock Snacking Salami Snacks Soup Special Offer Spices Spirits Sprengidagur Spring Taster Box Squash Squirrel St David's Day Stephanie Alexander Stocks Stories Strawberries Suffolk Summer Susan Russo Sweetmeats Tea teapigs Tesco Tessa Kiros Tests Thai Food The Artisan Food Trail The Artisan Smokehouse The Big Chocolate Tea Party The Big Yum The Billingsgate Market Cookbook The Chocolate Festival The Great Exhibition 2012 The Josceline Dimbleby Collection The Kitchen Trials The Pearl Fisher The Scandinavia Show The Three Sisters Indian Cookbook The Use-It-All Cookbook Thomasina Miers Three Counties Kitchen Three Counties Radio Thyme Tips Toastabags Tomatoes Total Greek Yogurt Tove Jansson Tracklements Traditions Travels Tried and Tasted Trina Hahnemann Twitter Two Fat Ladies Union Hand-Roasted Vegan Vegetables Vegetarian Vinegar Vodka Wahaca Wales Watercress Week Watercress. Weights and Measures West Whelks Whitstable Wild Food and Foraging Wild Garlic William Curley Willian Winter Warmers Wiveton Wiveton Hall Wiveton Hall Fruit Farm Writing Yogurt