This rabbit pot pie recipe is a great way to use up your leftover rabbit meat, or roast a rascally rabbit like Mrs. McGregor did (in Peter Rabbit). Nothing is quite as comforting as serving up (or being served) a pot pie for supper on a cold fall or winter evening, and made with rabbit meat, it’s an extra-special treat. Hazelnuts are a delicious accompaniment to rabbit, but if you can’t find hazelnut meal where you are, just omit it and use 1 1/2 cups all-purpose flour — it will be just as delicious. Serve with a green salad tossed in a mustardy vinaigrette.
Cooking Rabbit: Recipes and Tips
Rabbit Pot Pie Recipe
1 1/4 cups all-purpose flour
1/4 cup hazelnut meal
1/2 teaspoon salt
1/2 cup butter (1 stick) or lard, or combination
2 tablespoons butter
1 cup chopped onion
1 cup sliced celery
1 cup chopped sweet pepper
1 cup chopped carrots
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable or chicken broth
3/4 cup half-and-half
2 1/2 cups cooked, chopped rabbit meat
1/4 cup fresh parsley
To make crust, stir together flour, hazelnut meal and salt in medium bowl. Using pastry blender, cut in butter until mixture resembles coarse meal. Sprinkle 1 tablespoon ice water over mixture and toss with fork. Sprinkle additional ice water, 1 tablespoon at a time (4 to 5 tablespoons more), over mixture until it is moistened and comes together in a ball. Refrigerate pastry.
Heat oven to 400°F.
To make filling, melt butter in large saucepan over medium-low heat. Add onion, celery, sweet pepper and carrots, and sauté for 5 to 7 minutes, or until vegetables are tender.
Stir in flour, thyme, salt and pepper, and cook for 3 minutes. Whisk in broth and half-and-half, and cook until thick and bubbly. Stir in rabbit meat and parsley.
To assemble pot pie, butter 2-quart casserole dish or 8-by-8-by-2-inch baking dish.
Turn pastry dough out onto floured surface and roll out 1 inch larger than dish. Pour hot filling into dish and place pastry on top. Use fork to crimp edges, flute with your fingers, or just leave it as is for a rustic-style crust. Use sharp knife to cut slits in crust to allow steam to escape.
Bake for 30 to 35 minutes, or until golden brown and bubbling. Let cool for 20 minutes before serving.