Rabbit Pie

Name: Rabbit Pie (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: British
Ingredients: 2 lbs Rabbit-cut into pieces; 1 tbsp Olive Oil; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 2 cloves Garlic-minced; 1 cup Frozen Peas; 4 tbsp All-Purpose Flour; 4 cups Chicken Broth; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1 box Refrigerated Pie Crust

⏱3h

👥6

🔥650 cal

Medium

🍽️British

🥗Paleo

A hearty and comforting rabbit pie, perfect for a weekend meal. This version uses readily available ingredients and straightforward techniques.

2 lbs Rabbit-cut into pieces

1 tbsp Olive Oil

1 Onion-chopped

2 Carrots-chopped

2 Celery stalks-chopped

See all 14 ingredients ↓

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⏱3h

👥6

🔥650 cal

Medium

🍽️British

🥗Paleo

A hearty and comforting rabbit pie, perfect for a weekend meal. This version uses readily available ingredients and straightforward techniques.

#Comfort Food #Meat Pie #Rabbit

Instructions

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

Ingredients

Rabbit
2 lbs 900 g Rabbit-cut into pieces
Vegetables
1 tbsp 15 mL Olive Oil
1 1 medium Onion-chopped
2 2 medium Carrots-chopped
2 2 medium Celery stalks-chopped
2 cloves 6 mL Garlic-minced
1 cup 240 mL Frozen Peas
Sauce
4 tbsp 60 mL All-Purpose Flour
4 cups 960 mL Chicken Broth
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Rosemary
Salt to taste
Black Pepper to taste
Pastry
1 box 450 g Refrigerated Pie Crust

Equipment

Dutch oven
9-inch pie dish
Cutting board
Knife

Instructions

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