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1
Start by making the pastry.
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2
Mix the suet, flour and salt together in a bowl, then add the water until you have a firm pastry.
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3
Roll in clingfilm (plastic wrap) and rest in the fridge
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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).
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5
Cook them on a low heat for 3 hours, then remove from the fat and cool.
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6
Pick the meat off the bones.
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7
To make the white sauce, melt the utter in a pan, then add the flour.
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8
Stir over a low heat for 2 minutes, then gradually pour in the milk, stirring to avoid lumps.
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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.
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10
Once thick, add the mustard and season to taste
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11
Preheat the oven to 190 degrees C/375 degrees F/gas mark 5.
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12
Gently fry the leeks, onions, fennel and garlic in a little butter over a medium heat for 10 minutes.
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13
Add the flaked rabbit and herbs.
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14
Pour in the white sauce (as much as you need) and mix well.
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15
Transfer to a large pie dish
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16
Roll out the pastry on a lightly floured surface to 5mm/ 1/4 inch thick and cover the pie.
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17
Press your thumb into the edges to create a scalloped rim.
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18
Decorate with shapes cut from the remaining pastry, if desired.
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19
Brush the pastry with milk and bake the pie for 45 minutes, or until golden
