Recipe of the Rabbit Pie, a traditional savory dish popular in British cuisine, especially in the countryside. This rustic pie features tender rabbit meat slowly cooked with vegetables and herbs, then enclosed in a buttery, golden crust. Comforting and hearty, it’s a perfect meal for cold seasons or festive family dinners.
Cooking Time:
2 hours 30 minutes
Ingredients:
1 whole rabbit (about 2½–3 lbs), jointed
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 garlic cloves, minced
1 cup mushrooms, sliced
1½ cups chicken stock
1 cup dry white wine
2 tbsp flour
2 tbsp fresh thyme or rosemary
Salt and black pepper, to taste
2 tbsp heavy cream (optional, for richness)
1 sheet puff pastry or shortcrust pastry
1 egg, beaten (for brushing)
Recipe:
Season the rabbit pieces with salt and pepper. In a large pot, heat olive oil over medium heat and brown the rabbit on all sides. Remove and set aside.
In the same pot, sauté onion, carrot, and celery until softened. Add garlic and mushrooms, cook for another 5 minutes.
Sprinkle with flour, stir well, then pour in white wine and stock. Add herbs. Bring to a simmer.
Return the rabbit to the pot, cover, and simmer on low for 1½–2 hours until the meat is tender.
Remove the rabbit, shred the meat off the bones, and discard bones. Stir meat back into the sauce. Add cream if desired.
Preheat oven to 375°F.
Transfer the rabbit mixture into a pie dish. Cover with pastry, seal edges, and cut a small slit in the center. Brush with beaten egg.
Bake for 35–40 minutes or until the crust is golden and crisp. Let rest briefly before serving.
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