Rabbit pie with suet crust recipe

1. 1

   Start by making the pastry.

2. 2

   Mix the suet, flour and salt together in a bowl, then add the water until you have a firm pastry.

3. 3

   Roll in clingfilm (plastic wrap) and rest in the fridge

4. 4

   Immerse the rabbit pieces in the goose or duck fat in a pan (this is a technique called confit; it will ensure the rabit stays juicy, but will not make it fatty).

5. 5

   Cook them on a low heat for 3 hours, then remove from the fat and cool.

6. 6

   Pick the meat off the bones.

7. 7

   To make the white sauce, melt the utter in a pan, then add the flour.

8. 8

   Stir over a low heat for 2 minutes, then gradually pour in the milk, stirring to avoid lumps.

9. 9

   when the sauce is smooth and all the milk is in, add the bay leaf and cook, stirring, over a low heat for 10-15 minutes, until the sauce thickens.

10. 10

    Once thick, add the mustard and season to taste

11. 11

    Preheat the oven to 190 degrees C/375 degrees F/gas mark 5.

12. 12

    Gently fry the leeks, onions, fennel and garlic in a little butter over a medium heat for 10 minutes.

13. 13

    Add the flaked rabbit and herbs.

14. 14

    Pour in the white sauce (as much as you need) and mix well.

15. 15

    Transfer to a large pie dish

16. 16

    Roll out the pastry on a lightly floured surface to 5mm/ 1/4 inch thick and cover the pie.

17. 17

    Press your thumb into the edges to create a scalloped rim.

18. 18

    Decorate with shapes cut from the remaining pastry, if desired.

19. 19

    Brush the pastry with milk and bake the pie for 45 minutes, or until golden

* Per serving · 4 servings · Values may vary.