How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rabbit Pie ?

You need 11 ingredients. The key ingredients include: 2 Rabbits, skinned and gutted, 2 Large leeks, washed and roughly chopped, 225g/8oz Smoked bacon rashers, Zest of a small lemon, and more.

Is Rabbit Pie suitable as baking & desserts?

Yes, Rabbit Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Rabbit Pie ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rabbit Pie Recipe

Name: Rabbit Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Rabbits, skinned and gutted; 2 Large leeks, washed and roughly chopped; 225g/8oz Smoked bacon rashers; Zest of a small lemon; 50g/2oz Unsalted butter; 40g/11/2 oz Plain/all purpose flour; 570ml/1 pint Rabbit stock (see Cook's tips 1.); 2 Tbsp creme fresh; Salt and freshly ground black pepper; 275g/10oz Packet Short crust pastry; 1 Large free range egg, beaten

Rabbit Pie

Eats Now Editorial Team · 43925 kcal · Baking & Desserts

1
Put the rabbits with the bacon rashers laid on top into a large heavy saucepan
2
Cover with cold water and bring to the boil
3
Simmer until tender, about 1 to 1 1/2 hours.(see Cooks tips 2)
4
Strain off and reserve 570ml/1 pint of the stock
5
When the rabbit has cooled down enough to handle, pull off the meat into small bite size pieces
6
Roughly chop the bacon rashers
7
Cover the meat and set aside
8
Steam the leeks for a few minutes until just soft
9
Mix the leeks in with the rabbit and bacon and cover
10
Method for the Sauce
11
Melt the butter in a saucepan
12
Over a low heat, add the flour and stir continuously for a minute
13
Slowly add the reserved rabbit stock, stirring all the time
14
When the sauce has thickened, pour in the creme fraiche and stir
15
Add the lemon zest and seasoning
16
Take off the heat and stir in enough sauce to bind together with the rabbit, bacon and leeks
17
Divide the pastry into four portions
18
Roll out each pastry portion to about 1/4 inch thick (see Cook's tips 3)
19
Brush a little of the sauce around the top of the pie dish
20
Press a thin strip of the pastry over the edge each dish
21
Divide the rabbit sauce mixture between the four dishes, almost to the top
22
Dampen the edge of the pastry strip and lay the rolled out crust over the top and press down to seal
23
Repeat with the remaining dishes
24
Brush the pastry pie tops with the beaten egg
25
Use a sharp knife and push into the centre of the pie to allow any steam to escape
26
Bake in a preheated oven 200u00b0C/400 u00b0F/ gas mark 6 for 10 minutes
27
Then lower the temperature to 170u00b0C/325u00b0F/gas mark 3 and cook for 30 minutes until pastry is golden
28
Cook's tips
29
1. Use the stock from cooking the rabbits in
30
2. The meat should pull away from the bone
31
3. Turn the pie dish upside down on the pastry and cut round the edge to get the exact size
32
Equipment
33
Large heavy duty saucepan
34
4 Individual pie dishes 350ml/ 3/4 pint
35
Small saucepan

Rabbit Pie

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