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Olde English Rabbit Pie




Source of Recipe


the web


Recipe Introduction


Serves 4-6


List of Ingredients




PASTRY:
Self-raising flour - 350g (12 oz)
Shredded suet - 175g (6 oz)
Salt - ½ tsp
Freshly ground black pepper

FILLING:
Rabbit - 1, approximately 1.4 kg (3 lb), cut into joints
Onions - 2 medium, chopped fairly small
Unsmoked streaky bacon - 225g (8 oz), in one piece
Cooking apple - 1 medium, peeled and sliced
Pitted prunes - 110g (4 oz), weighed after the stones have been removed, chopped
Dry cider - 300 ml (10 fl oz)
Stock - 450 ml (15 fl oz), or water
Nutmeg - ½ whole, grated
Bay leaf - 1
Plain flour - 40g (1½ oz)
Butter - 40g (1½ oz)
Salt and freshly ground black pepper

Recipe



Wash the rabbit joints and place them in a large saucepan. Tuck in the onion and apple among the meat.

Remove the rind from the bacon, chop the meat into 2.5 cm (1 inch) cubes and add to the saucepan along with the bay leaf, a little salt and some freshly milled pepper.

Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until cooked.

Using a draining spoon, remove the rabbit pieces together with the bacon, apple and onion. Transfer them to the pie dish and sprinkle in the chopped prunes.

Mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in small pieces. Stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.

For the suet crust pastry: mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 2.5 cm (1 inch) wider than the top of the pie dish, and cut a 2.5 cm (1 inch) strip all round.

Dampen the edge of the dish and press this strip around the rim of the dish. Dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like. Make a small hole for steam to escape. Bake for 30 minutes or until golden brown.