Rabbit Pie

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rub the 150 g butter into the 300 g flour and salt, add the water and bring to a dough. Wrap and refrigerate 1 hour.

   Mark done

2. Toss the rabbit joints in the 2 tbsp flour, salt and pepper.

   Mark done

3. Brown them in the oil in a casserole, in batches, 10 minutes. Lift them out.

   Mark done

4. Fry the bacon until its fat runs, then add the onion, carrot and celery and cook 10 minutes.

   Mark done

5. Return the rabbit, add the cider, stock, thyme and bay, and simmer covered 2 hours, until the meat leaves the bone.

   Mark done

6. Lift out the rabbit, pick all the meat from the bones and discard the bones.

   Mark done

7. Boil the braising liquid down to about 400 ml, then stir in the mustard, cream and parsley.

   Mark done

8. Fold in the rabbit meat, tip into a pie dish and cool completely, 40 minutes.

   Mark done

9. Roll the pastry, lay it over, seal and crimp the edge, cut a steam hole and glaze with egg.

   Mark done

10. Bake at 190C fan / 210C / gas 6 for 40 minutes, until golden.

    Mark done Start 40 min timer

Chef’s Tips

• Braise on the bone and pick afterwards.
• Bacon is structural here — rabbit has no fat of its own.
• Reduce the braising liquid before it becomes the sauce.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Mashed potato
• Buttered carrots
• The rest of the cider

Storage & Reheating

Refrigerated for 3 days. Freezes 2 months assembled but unbaked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.