Rabbit Pie

Instructions

1. Preheat oven to 375°F (190°C).
2. Season rabbit pieces with salt and pepper.
3. Heat Olive Oil in a large Dutch oven over medium-high heat. Brown rabbit pieces in batches, then set aside.
4. Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5-7 minutes. Add Garlic and cook for 1 minute more.
5. Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
6. Gradually whisk in Chicken Broth until smooth. Add Thyme and Rosemary. Bring to a simmer.
7. Return rabbit to the Dutch oven. Cover and simmer for 1.5 - 2 hours, or until rabbit is tender.
8. Stir in Peas during the last 15 minutes of cooking.
9. Pour rabbit mixture into a 9-inch pie dish.
10. Top with Pie Crust, crimping the edges to seal.
11. Cut vents in the top crust.
12. Bake for 30-40 minutes, or until crust is golden brown.
13. Let cool slightly before serving.