‘Growing up with a Grandfather who lived and breathed the countryside, rabbit on the table was as familiar to me as chicken is to most people. It was simply cooked in a pot for hours with carrots and onions, but that aroma and taste is, and always be, unforgettable to me.’
Prep: 30 minutes plus 30 minutes soaking
Cooking: 2 hours plus cooling time
1 rabbit, jointed
1 carrot, peeled and diced
1 onion, peeled and diced
1 bay leaf
1 sprig of thyme
400ml chicken stock
200ml blonde beer
3 medium leeks, washed and finely sliced
Salt and ground white pepper
250g ready-rolled butter puff pastry
1 egg yolk
- Soak the rabbit joints in cold water for 30 minutes to clean and whiten the flesh.
- Drain the rabbit and place into a saucepan with the carrot, onion, bay leaf, thyme, chicken stock and beer.
- Bring to the simmer and remove any scum.
- Cook for about 1 hour – or until the rabbit is tender.
- Drain the stock and set aside.
- Preheat oven to 180 degrees.
- Take the rabbit pieces and place into a large pie dish, discarding the carrot, onion, bay leaf and thyme.
- Bring the stock back to the boil and add the leeks.
- Cook until tender.
- Mix the flour and butter into a paste and add to the stock.
- Stir until the stock starts to thicken.
- Reduce the heat and allow to simmer for about 2 minutes.
- Season with salt and pepper.
- Pour the sauce over the rabbit pieces.
- Allow to cool before covering with puff pastry.
- Crimp the edges and brush with the egg yolk.
- Place the pie into the over for 20-25 minutes until rich golden brown.