rabbit pie??..

[xx-georgia-xx 15]

hey everyone just gutted, skinned and butchered two rabbits and now i want to make a pie out of them can anyone give me any recipe because its the first one ive made on my own please and thank you xxxx

[Guest buster321c]

Wild rabbit pie

 

Ingredients

For the pie filling

1 wild rabbit, cut into serving pieces

salt and freshly ground black pepper

2 tbsp vegetable oil

5 shallots, sliced

2 carrots, sliced

2 celery sticks, sliced

300ml/10fl oz chicken stock

300ml/10fl oz dry cider

1 bay leaf

1 handful chopped fresh rosemary leaves

1 tbsp Dijon mustard

For the beurre manié

40g/1½ oz butter, softened

40g/1½oz plain flour

For the crust

225g/8oz ready-made shortcrust pastry

flour, for dusting

1 free-range egg, yolk only

 

 

Method

1. Soak the rabbit in water for an hour to whiten the flesh.

2. For the pie filling, season the rabbit pieces with salt and freshly ground black pepper. Heat the oil in a frying pan, then lightly fry the rabbit pieces for 3-4 minutes, or until the rabbit is beginning to brown. Remove from the pan and set aside.

3. Add the shallots, carrots and celery to the pan and lightly fry for 2-3 minutes, or until the onions begin to turn translucent. Pour in the stock and the cider and stir in the bay leaf, chopped rosemary and mustard until well combined.

4. Place the rabbit pieces back into the pan and cover with a lid. Lower the heat and allow to simmer for 45 minutes to one hour, or until the rabbit is tender.

5. Remove the rabbit pieces from the stock and place into an ovenproof ceramic pie dish.

6. For the buerre manié, mash the softened butter into the flour with a fork and add in small pieces to the stock in the saucepan. Stir constantly over a medium heat until well combined and the sauce thickens, then pour the mixture over the rabbit in the dish. Brush the edges of the dish with water.

7. Preheat the oven to 220C/430F/Gas 7.

8. For the crust, roll out the pastry on a floured work surface and cut off a strip long enough to go around the edges of the pie dish. Lay it around the edges of the dish and moisten with water.

9. Roll out the rest of the pastry into a circle large enough to fit over the pie dish. Place the pastry circle on top of the dish and press the overhanging edges down into the pastry strip, sealing well. Make a few slits in the top of the pastry to let out the steam and prevent the crust from going soggy.

10. Bake in the oven for 30-40 minutes, or until the pastry is golden-brown and crisp. Slice into wedges and serve.

 

 

I`ll be round later for me tea

[xx-georgia-xx 15]

thanks mate now to put it to the test and see if it can stand my cooking lol ill tell you all how i get on

[Guest buster321c]

Im sure it`ll be great Georgia , you could even do a few pics as you do it , at various stages , and put it in the `living off the land ` section

[xx-georgia-xx 15]

bit late for that mate lol its in the oven now arrrggeeee im scared it isn't rising lmao

[xx-georgia-xx 15]

well i tried....

 

 

but at least it tastes good yumm

[Guest buster321c]

Well i think it looked great , just like home made should , well done chick .

[xx-georgia-xx 15]

Well i think it looked great , just like home made should , well done chick .

 

thanks mate it tastes lovely! carnt wait to make another one lol!

[scent 509]

looks lovely georgia well done lass i think i might save that recipie and go out for a lamp in a night or two

[xx-georgia-xx 15]

looks lovely georgia well done lass i think i might save that recipie and go out for a lamp in a night or two

 

 

[miss lurcher bitch 319]

hiya lovey can i have some looks tasty speak soon mlb xx

[ellir0305 9]

looks lovely georgia well done lass i think i might save that recipie and go out for a lamp in a night or two

 

 

 

if you make it a shallower dish and put an egg cup upside down in the middle before you put your pastry on it keep it off the juices and raises and crisps lovely. still its the tast that counts ;P