Rabbit Pie

Rabbit Pie


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About this recipe: You can also use chicken to make this dish, if you are not a big fan of rabbit. Makes a very tender and hearty dish.

Mrs. Mary Hunt

Serves: 4 

  • 50g butter
  • 225g onions, chopped
  • 450g diced boneless rabbit meat
  • 340g carrots, peeled and diced
  • 50g self raising flour
  • salt and pepper
  • 600ml milk
  • For the pastry
  • 170g self raising flour
  • 85g shredded suet (or cold butter)

Prep:10min  ›  Cook:1hr25min  ›  Ready in:1hr35min 

  1. Preheat oven to 180 C / Gas 4.
  2. Heat butter in a large frying pan; cook onions until softened and golden.
  3. Add rabbit and carrots and stir. Work in flour, salt and black pepper; gradually add milk until mixture is thick and creamy. Transfer into a casserole dish and cook covered in the oven for about 45 minutes.
  4. For the pastry: Combine the self raising flour and suet in a mixing bowl. Mix with enough water to make into a dough. Work together into a ball with fingers until it leaves the bowl clean.
  5. Transfer pastry to a floured board; roll and shape out to same dimensions of your casserole dish. Secure the pastry on top of the casserole dish; bake at 200 C / Gas 6 for about 30 minutes.

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