Gloucester rabbit pie

    3 hours 20 min

    This lovely rabbit pie recipe has been in our family for several generations and is always rustic, filling and full of flavour.

    11 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 rabbit, jointed and diced
    • 110g plain flour
    • salt and pepper, to taste
    • 2 carrots, chopped
    • 800ml beef stock
    • 200g mushrooms, sliced
    • chopped fresh parsley, to taste
    • 2 potatoes, peeled and finely diced
    • 1 packet puff pastry

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. In a large casserole dish, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until soft. Dust the rabbit in the flour then add to the casserole dish and brown on all sides. Add the remainder of the ingredients, except the puff pastry, and cook at a gentle simmer for 2 1/2 hours until the rabbit meat is tender.
    2. Preheat the oven to 180 C / Gas 4. Select a baking dish and roll the puff pastry out to fit the dish as a lid. Transfer the rabbit pie filling to the baking dish and cover with the puff pastry. Score two or three steam holes in the pastry.
    3. Bake in the preheated oven for 30 minutes until the puff pastry is risen and golden brown. Remove from the oven and serve hot.

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    Reviews in English (1)


    lemon cheese cake very very tasty  -  11 May 2016