Rabbit Pie is Delicious

Having spent last year in Brisbane I appreciated the couple of cold days last week for providing the opportune climate the production and consumption of Rabbit Pie. Prompting the realisation of the connection between the weather and that particular dish was a recipe that came along. I fairly promptly got the ingredients but struggled to find the Rabbit. Eventually I found one, at the Prahran Market but the weather had taken a turn for the worse, that is, the best. Nevertheless, the dish still went well with the warmer weather, a fact that perhaps proves it suitability for the in-between seasons.

That’s a picture of the pie that I made and below is the recipe that I worked from. The pastry must come in for special commendation. I used a wild rabbit instead of a farmed one – the difference being taste and size. There might also be a difference in cooking time, the rabbit that I cooked could have done with more time in the broth before being removed. Also the pastry needed more time in my oven then the time given by the recipes author David Herbert although I must admit that my oven is no super-master-chef-la-di-da-keep-the-temperature- accurate-and-even piece of machinery.

The Recipe:
1 large Rabbit
2 onions, quartered
2 carrots, chopped
1 bay leaf
1 tablespoon olive oil
4 rashers streaky smoked bacon, rinds removed, chopped
2 leeks, sliced
50g butter
2 tablespoons plain flour
2 tablespoons chopped fresh chives or parsley (I used parsely)
Rough Puff Pastry (recipe down further)
1 egg beaten

Place rabbit, onions, carrots and bay leaf in a large saucepan, cover with water and simmer for about 1 hour. Remove rabbit and set aside. Strain broth then reduce it over a high heat to about 1 and ½ cups (combined with the rabbit and vegetables the whole lot was about 1.5 litres and came out in a consistency that I was happy with). Shred meat and place in a bowl. Heat oil in a frying pan, add bacon and leeks and fry until tender. Add to rabbit. Melt butter in a saucepan, stir in flour and cook for 1 minute. Gradually whisk in reserved stock. Bring to boil and whisk until thickened and smooth. Add enough sauce to rabbit mixture to generously moisten it. (I added in about five ladle fulls of the liquid, gradually, and then added the lot to the pie, I did use a spoon to measure the tablespoons of flour and guess that I was a bit over then a bit under.) Stir in the herbs and season. Allow to cool. Spoon mixture into a large deep ceramic pie dish or large ramekin and insert a pie funnel, if using. Roll out pastry and cover pie, pressing down on edges to seal and trimming any excess. Brush with beaten egg and bake in a preheated 190C oven for 40-45 minutes, or until golden.

Rough Puff Pastry

250g plain flour
½ teaspoon salt
175g butter, chilled and diced
About 150ml chilled water

Stir flour and salt into a large bowl, add butter and rub in roughly; you want to see bits of butter (damn straight). Make a well and pur in about two thirds of the water, mixing with a large knife until you have enough dough that comes together. Add a little extra water if needed. Gently press together into a ball, wrap in plastic and chill for 30 minutes. Turn dough out on to a lightly floured board and roll to ake a rectangle about 20cm x 35cm. Fold one third of the rectangle into the middle and then the other third on top (like folding a letter). Give it a turn and roll out again. Fold as before and repeat once more. Chill for at least 30 minutes before using.

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About barkingcoins
This author is just another fucking dickhead.

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