Main Meal Recipes > Harvest Rabbit Pie
Starter - Celery and Stilton Soup
Main Course - Harvest Rabbit Pie
Dessert - Banbury Apple Pie
1 tablespoon olive oil
medium sized rabbit, cut into 6 portions or 6 ready jointed portions
5 rashers streaky bacon, rinds removed, diced
1 large onion, peeled and chopped
3 level tablespoons plain flour
1 1/4 pints dry cider
1 cup (8oz) dried prunes (not ready to eat variety)
bouquet garni
seasoning to taste
For the pastry:
2 cups (8oz) self raising flour
3/4 cup (3oz) shredded beef or vegetable suet
4 tablespoons (2oz) butter, chilled and coarsely grated
1 teaspoon finely grated lemon rind
2 tablespoons chopped fresh parsley
strained juice half lemon
1 egg, beaten
2 tablespoons milk to glaze
(see measure conversions for more information)
- Remove the rabbit portions from the pan and put aside on a plate.
- Add the bacon to the pan and fry gently until it begins to release its fat.
- Stir in the onion and cook for 5 minutes or until it softens and begins to brown.
- Stir in the flour and cook for 1 minute, then gradually stir in the cider.
- Return the rabbit portions to the pan add the prunes and bouquet garni and season well.
- Bring to the boil, then reduce the heat, cover and simmer for 1 hour or until the rabbit is very tender.
- Remove the pan from the heat and allow to cool, then chill overnight in the refrigerator.
- Next day, preheat the oven to 200oC/400oF/gas mark6.
- To make the pastry, mix the flour with suet, grated butter, lemon rind and parsley and form a well in the centre.
- Make the lemon juice up to 6 fluid oz with cold water and stir in the beaten egg.
- Pour in the well in the centre of the flour and mix together to make soft dough.
- Knead on a lightly floured surface for 1 minute until smooth.
- Transfer the cold rabbit stew to a large, deep pie dish.
- Roll out the dough to an oval 2 inches larger than the dish and cut off a 1 inch strip from round the edge.
- Wet the edge of the pie dish and press the strip firmly onto it.
- Brush the strip with milk, and then cover the rabbit with the remaining dough.
- Press the edges together well to seal, then trim off the excess dough and decorate the edge.
- Make a hole in the centre of the pie to let the steam escape.
- Brush with the milk to glaze, then bake in the centre of the oven for 45 minutes until the pastry is risen and golden brown.
- Should the pie begin to brown too much, cover it loosely with a piece of foil.
- Serve with mashed potatoes and some new carrots glazed with butter.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the November 2006 Recipes Menu
Starter - Celery and Stilton Soup
Main Course - Harvest Rabbit Pie
Dessert - Banbury Apple Pie
How to make harvest rabbit pie:
Traditionally this is the time of year to enjoy game, and rabbit should be available in your local butchers. Chicken would make a suitable substitute if you cannot obtain or would prefer not to eat rabbit.
Ingredients
4 tablespoons (2oz) butter1 tablespoon olive oil
medium sized rabbit, cut into 6 portions or 6 ready jointed portions
5 rashers streaky bacon, rinds removed, diced
1 large onion, peeled and chopped
3 level tablespoons plain flour
1 1/4 pints dry cider
1 cup (8oz) dried prunes (not ready to eat variety)
bouquet garni
seasoning to taste
For the pastry:
2 cups (8oz) self raising flour
3/4 cup (3oz) shredded beef or vegetable suet
4 tablespoons (2oz) butter, chilled and coarsely grated
1 teaspoon finely grated lemon rind
2 tablespoons chopped fresh parsley
strained juice half lemon
1 egg, beaten
2 tablespoons milk to glaze
(see measure conversions for more information)
Method
- Heat the butter and oil in a frying pan and fry the rabbit portions until golden brown.- Remove the rabbit portions from the pan and put aside on a plate.
- Add the bacon to the pan and fry gently until it begins to release its fat.
- Stir in the onion and cook for 5 minutes or until it softens and begins to brown.
- Stir in the flour and cook for 1 minute, then gradually stir in the cider.
- Return the rabbit portions to the pan add the prunes and bouquet garni and season well.
- Bring to the boil, then reduce the heat, cover and simmer for 1 hour or until the rabbit is very tender.
- Remove the pan from the heat and allow to cool, then chill overnight in the refrigerator.
- Next day, preheat the oven to 200oC/400oF/gas mark6.
- To make the pastry, mix the flour with suet, grated butter, lemon rind and parsley and form a well in the centre.
- Make the lemon juice up to 6 fluid oz with cold water and stir in the beaten egg.
- Pour in the well in the centre of the flour and mix together to make soft dough.
- Knead on a lightly floured surface for 1 minute until smooth.
- Transfer the cold rabbit stew to a large, deep pie dish.
- Roll out the dough to an oval 2 inches larger than the dish and cut off a 1 inch strip from round the edge.
- Wet the edge of the pie dish and press the strip firmly onto it.
- Brush the strip with milk, and then cover the rabbit with the remaining dough.
- Press the edges together well to seal, then trim off the excess dough and decorate the edge.
- Make a hole in the centre of the pie to let the steam escape.
- Brush with the milk to glaze, then bake in the centre of the oven for 45 minutes until the pastry is risen and golden brown.
- Should the pie begin to brown too much, cover it loosely with a piece of foil.
- Serve with mashed potatoes and some new carrots glazed with butter.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
