Bunnies used to be a favourite on British plates until the decline after the 50s. Ask people now if they would try Peter Rabbit over chicken and you seem to mostly get screwed up faces, the same way people won’t eat venison. Why you would choose genetic monstrosities over free range food is beyond me but I’m not here to preach. If you ask for wild rabbit you know you’re getting true free range (just watch out for shot).
Rabbit it relatively cheap, lean and easy to cook, it dries out easily so it lends itself to pie quite nicely. For this recipe i decided to go all out with a hot water pastry (like the stuff on a pork pie) though you can use whatever you like if you’re not feeling it.
Also, in keeping with my love of adding beer to anything I can, I made this with the Punk IPA offering from Brewdog, readily available in Sainsburys but any light beer will do, you don’t want anything too rich in flavour else it will totally overtake the rabbit.
You will need:
– I used Paul Hollywood’s hot water pastry recipe which can be found here, you can use whatever you prefer.
-The meat from one rabbit, the butcher should be able and willing to bone this for you, I butchered my own and it was very fiddly
– 1 chicken breast or meat from two thighs
– 2 rashers of bacon
– 3 carrots
– 2 onions
– 1 tsp of dijon mustard
– 330ml of light beer
– 1 Tbsp flour
– 1 clove of garlic
– 1 tsp dried, mixed herbs
Prep your pastry of choice and place into a pastry dish or spring bottomed cake tin with the lid rolled out and ready to go.
Next dust your rabbit in flour and put into a pan with a good glug of olive oil. Do the same with the chicken and add the chopped bacon too. Cook the meat and remove from the pan.
Declare the saucepan with a little beer and scrape of the crispy bits from the bottom. Once the liquid has reduced add your chopped onions and cook gently until soft, add the garlic (finely chopped or grated) and your carrot, chopped. Keep adding your beer, a splash at a time every few minutes until you have created a gravy then put the meat back into the pan then add the mustard and herbs and cook through for another 10 mins or so.
Leave the pie filling to cool for 20-30 mins then place into the pastry case and top with the lid you prepared. Milk or egg wash the outside and put in the oven for 55 minutes or there about.
Serve with mashed potatoes in front of Watership Down
I managed to destroy my pie taking it out of the case so here’s Delias