Rabbit Pie Recipe
Ingredients
1 rabbit
Rabbit stock
3/4 lb. bacon or pickled pork
1 tsp. salt
Pinch of pepper
Forcemeat balls
Flaky Pastry
Directions
Boil the rabbit trimmings and giblets to make stock.
Divide the rabbit in joints.
Dice the bacon or pork.
Pack the meat into a pie dish with the forcemeat balls.
Add salt and pepper and stock to fill the dish three quarters full.
Cover with the pastry and bake in a hot oven 450° F. (230° C.) Mark 8, for about 15 minutes and then reduce the heat to moderate 300-325° F. (150-160° C.) Mark 1, for the rest of the cooking time.
Divide the rabbit in joints.
Dice the bacon or pork.
Pack the meat into a pie dish with the forcemeat balls.
Add salt and pepper and stock to fill the dish three quarters full.
Cover with the pastry and bake in a hot oven 450° F. (230° C.) Mark 8, for about 15 minutes and then reduce the heat to moderate 300-325° F. (150-160° C.) Mark 1, for the rest of the cooking time.
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