Mary’s Rabbit Pie
SERVINGS: 20+ individual pies
PREP TIME: 30 mins
COOKING TIME: 8hrs 30 mins
Ingredients:
1 rabbit
2 litres of chicken stock
1 stick of celery, chopped
1 small carrot, sliced
1 onion, chopped
1 piece lemon zest
1 stalk parsley
1 bay leaf
1 sprig thyme
1 Teaspoon black peppercorns
1 tablespoon olive oil
100g smoked streaky bacon, finely chopped
150g button mushrooms, sliced
1/2 cup flaked almonds, toasted
1/2 cup parsley, freshly chopped
salt
freshly ground black pepper
1 large slab of shortcrust pastry
1 large slab of puff pastry
SAUCE:
150g butter
150g plain flour
1.25 litres reserved cooking liquid
100ml cream
juice of 2 lemons
salt
freshly ground black pepper
Also works with:
Chicken
Small game
Special equipment:
Slow cooker
Large saucepan or cooking pot
Simmer mat (optional)
Pie maker
Method:
- Prepare all raw ingredients as noted in the ingredients section.
- (Optional) Remove kidneys and liver from rabbit and reserve.
- Add rabbit, chicken stock, celery, carrot, onion, zest, herbs, and whole peppercorns to the slow cooker. Set temperature to medium and allow to cook for 6-8hrs.
- Allow rabbit to cool completely in stock, then remove and strip all meat from the carcass.
- Cut the meat into small pieces and discard all bones.
- Strain the remaining cooking liquid and set aside.
- Heat oil in a pan and lightly sauté bacon and mushrooms, then quickly sear reserved kidneys and liver.
- Chop kidneys and liver and mix with rabbit meat, bacon, mushrooms and almonds in a bowl. Mix in parsley and season well. Cover with plastic film.
Sauce:
- Cook the butter and flour over a gentle heat to make a roux* (thick fatty sauce) .
- Gradually stir in reserved rabbit stock until you reach the desired sauce consistency. Heat this mixture to simmering point.
- Add cream and lemon juice and simmer for 10 minutes, using a simmer mat to prevent sauce sticking (optional).
- Check for seasoning, then add enough sauce to meat to make a creamy, not sloppy, filling.
- Allow to cool completely.
Filling the pies:
- Thaw shortcrust and puff pastry.
- Once pastry has thawed, pre-heat your pie maker.
- Using your cutting template, trim the pastry into the appropriate size:
- Large cutting template for shortcrust (pie base)
- Small cutting template for puff pastry (pie lid.)
- Place a shortcrust base into each section of the pie maker. Press down on the pastry to ensure that it covers the entire cooking surface.
- (HINT – roll an offcut of shortcrust party into a ball and pinch one end between your fingers. Use the balled up end to press the pastry into position. Doing so will reduce the chance of you burning your fingers).
- Add pie filling to the top of the shortcrust pastry.
- Add puff pastry lids to each pie and gently press into contact with shortcrust base. This will ensure the pie lid doe not slide off when the machine is closed.
- Cook until golden brown.
- Eat fresh, or bag them up and stick them in the freezer.
