A rabbit pie is a great recipe to try if you want to do something a little different with your rabbit other than fried or making a stew
Ingredients:
3 Rabbit whole leg thighs
Large onion, chopped
2 garlic, crushed
2/3 Potatoes cut in cubes
Carrots, sliced
Frozen peas
1/2 Teaspoon Allspice
1/2 Teaspoon Thyme
2 Bay leaves
2 Tbls Tomato Paste
200g/7oz Diced Tomatoes
1 Gravy Stock Pot
1/2 Cup Red wine
1/2 Cup water
2 Teaspoons Cornflour/Cornstarch mixed with a little water
Rabbit seasoning, salt/pepper to season the rabbit before frying
Shortcrust Pastry
Method:
Season the rabbit with rabbit seasoning, salt and pepper.
Fry the rabbit pieces, they don’t have to be completely cooked as they will continue to cook in the sauce. Remove from pan. Set aside to cool and remove the meat from the bone.
To the same pan add the onions, garlic, carrots and potatoes and cook altogether. When the onions start to soften add the frozen peas, stir through, add the allspice, thyme, bay leaves gravy pot and tomatopaste. Mix well together then add the rabbit pieces, diced tomatoes, wine and water and simmer covered for 30 minutes or until the potatoes and carrots are nearly cooked but not completely as they will continue to cook in the pie.
The sauce will thicken while cooking but it just might need to be thickened a little bit more. When the potatoes and carrots are nearly cooked stir in the corn flour as much as needed. Leave the filling to cool before filling your pastry pie crust.
Enjoy!
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