This lovely rabbit pie recipe has been in our family for several generations and is always rustic, filling and full of flavour.
6 people made this
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
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
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.
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.
Bake in the preheated oven for 30 minutes until the puff pastry is risen and golden brown. Remove from the oven and serve hot.