noddy10 411 Posted October 3, 2010 Report Share Posted October 3, 2010 been ferreting with the bairn today and netted a few nice bunnys.......so our lass is gona atempt a rabbit pie tomorrow, and when i say atempt thats exactly what it will be as she is usless she could burn a pot noodle anyway what im asking is what yous put in them?? onions, black pudd ect?? cheers Quote Link to post Share on other sites
mattydski 560 Posted October 3, 2010 Report Share Posted October 3, 2010 I wont insult you with full recipe, but I would put bacon, apple and use cider as stock. Plus a few assorted veg, onion or leeks, a few carrots or celery. Everything cooked for a good while before i put the lid on. Quote Link to post Share on other sites
Fat-Ferret 857 Posted October 3, 2010 Report Share Posted October 3, 2010 Hard to beat a rabbit pie...I just throw in whatever is about at the time, black pudding is very good in them though. Quote Link to post Share on other sites
dytkos 17,896 Posted October 3, 2010 Report Share Posted October 3, 2010 been ferreting with the bairn today and netted a few nice bunnys.......so our lass is gona atempt a rabbit pie tomorrow, and when i say atempt thats exactly what it will be as she is usless she could burn a pot noodle anyway what im asking is what yous put in them?? onions, black pudd ect?? cheers Here's my missus's version. Rabbit and bacon pie. Delicious:notworthy: RABBIT AND BACON PIE INGREDIENTS 750g. Diced fresh Rabbit meat 200g. Diced Bacon 1 small onion, diced 250ml. chicken stock 125ml. Dry White wine Chopped Parsley 25g. Butter 25g. Flour Fry the rabbit, bacon and onions in the butter until the onions are soft, but without browning. Add the flour to thicken and then pour in the stock and white wine, stirring all the time. Simmer for about 45 minutes or until the rabbit is tender. Add finely chopped parsley and leave to cool for about 30 minutes. SHORTCRUST PASTRY 500G. Plain Flour 125g. Lard 125g. Butter Pinch salt and white pepper Cold Water After rubbing the fat into the flour and seasoning, pour in the cold water to make a smooth dough. Leave to rest and chill. Line a 10†deep plate with half of the pastry and the fill with the rabbit mix. Cover this with the rest of the pastry and crimp round the edge to avoid the filling leaking during cooking. Make a couple of slits in the top of the pie and brush with milk. Bake in a medium oven (about 150-170 degrees C) for approx. 20-30 minutes, or until golden brown. Serve with roasted winter vegetables and mashed potato. Serves 4/6 dependent on portion and appetite size! Enjoy, Cheers. D. Quote Link to post Share on other sites
John-B 4 Posted October 4, 2010 Report Share Posted October 4, 2010 my dad makes a one with rabbit portions, onions, pearl barley, black pudding and gravy then finishes off with a nice shortcrust gravy. he always manages to guess the right amount of each ingredient so it's not too runny and not too stodgy, I eat everything apart from the rabbit so he sometimes puts a few chops and sausages in for me LOL Quote Link to post Share on other sites
masmiffy 82 Posted October 12, 2010 Report Share Posted October 12, 2010 (edited) My great aunt always put pork belly in her rabbit pies. Never wrote the recipie down tho and shes long gone!! She had lots of 'passed down' recipies in her head bloody shame really!! Edited October 12, 2010 by masmiffy Quote Link to post Share on other sites
redeye jedi 39 Posted October 12, 2010 Report Share Posted October 12, 2010 Dont forget to roll the rabbit meat in well seasoned flour before you sear it. ATB REDEYE Quote Link to post Share on other sites
noddy10 411 Posted October 12, 2010 Author Report Share Posted October 12, 2010 last weeks rabbits got skinned, gutted and put in salt water...then i forgot about the for 4 days :sick: anyway ferreting sunday and im doing it tonight. it will be me thats doing it shes usless. do i boil the rabbit or something to make it tender then strip it to put in a pie?? surely you dont put a bit back, leg and shoulder in a pie?? Quote Link to post Share on other sites
noddy10 411 Posted October 12, 2010 Author Report Share Posted October 12, 2010 iv just seen fry pieces of rabbit in butter then simmer...then add to pie. Quote Link to post Share on other sites
iamduvern 62 Posted October 12, 2010 Report Share Posted October 12, 2010 last weeks rabbits got skinned, gutted and put in salt water...then i forgot about the for 4 days :sick: anyway ferreting sunday and im doing it tonight. it will be me thats doing it shes usless. do i boil the rabbit or something to make it tender  then strip it to put in a pie?? surely you dont put a bit back, leg and shoulder in a pie?? I simmer the meat for 2 hours then strip the meat of the bones let it cool then bang it in the pie with any other bits you want Quote Link to post Share on other sites
noddy10 411 Posted October 12, 2010 Author Report Share Posted October 12, 2010 its in the oven now...fingers crossed Quote Link to post Share on other sites
the ratcatcher 1 Posted October 12, 2010 Report Share Posted October 12, 2010 I wont insult you with full recipe, but I would put bacon, apple and use cider as stock. Plus a few assorted veg, onion or leeks, a few carrots or celery. Everything cooked for a good while before i put the lid on. i usually do mine rabbits in vodka Quote Link to post Share on other sites
albert64 1,882 Posted October 12, 2010 Report Share Posted October 12, 2010 has she turned it on mate Quote Link to post Share on other sites
byron 1,231 Posted October 12, 2010 Report Share Posted October 12, 2010 has she turned it on mate lol...... Quote Link to post Share on other sites
noddy10 411 Posted October 13, 2010 Author Report Share Posted October 13, 2010 done this lastnight bloody lovley, i was well impressed with me self rabbit was a bit dry like...? the neighbour even had sum, and he hasnt even had the shits today Quote Link to post Share on other sites
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