Rabbit Pie

Monday, April 5, 2010

It seems ungracious at best (and macabre at worst) to eat rabbit on Easter.

You know.  "Thanks for the chocolate.  Now get in the pot."

But we did.  With gusto.

The inspiration came from David Herbert's column in The Weekend Australian Magazine.

Recalling what a perfect pairing rabbit and prunes make, I took things in a slightly different direction.

It was delectable.  And rich.  Serve with a bright green salad.

Mr. Bunny, we appreciate your sacrifice.

And thanks for the chocolate.

David Herbert's "Bunny Baker", modified

1 large farmed rabbit
2 onions, quartered
2 carrots, chopped
1 bay leaf
1 tablespoon olive oil
4 rashers streaky bacon, rinds removed medium-thick slices pancetta, chopped
2 3 leeks, sliced
50g 100g butter
2 4 tablespoons plain flour
2 3 tablespoons chopped fresh chives or parsley
Rough puff pastry carême puff pastry
2 cups pitted prunes, quartered
1 egg, beaten

Place rabbit, onions, carrots and bay leaf in a large saucepan pot, cover generously 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 ½ cups 3 cups.  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 miture to generously moisten it.  (Originally, I made the recipe as directed but saw that there wouldn't be enough gravy for a really moist pie; luckily, I had plenty of stock, so I doubled the gravy and it was just right.)  Stir in the herbs, prunes, 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 and prick all over with fork.   Brush with beaten egg and bake in a preheated 190˚C oven for 40-45 minutes, or until golden.  Serves 6.  

Cap it off with a jelly rabbit, for good measure.

We did.


  1. Poor peter! No way I could get this past the bunny lovers in this house - unless of course I said it was chicken...

  2. Jane - that's the perfect cover. Everything tastes like chicken, except, of course, rabbit is so tasty and rich that it's more like duck. They don't have any duck love, do they?


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