Rustic Rabbit Pie
Equipment
- 1 Large skillet or Dutch oven
- 1 Mixing bowls
- 1 Pastry cutter or fork
- 1 Rolling pin
- 1 Baking sheet
- 1 Meat thermometer (optional)
- 1 Pie dish (9-inch)
Ingredients
For the Pie Filling
- 1 1 rabbit (about 2-3 pounds) cut into pieces
- 2 tbsp vegetable oil
- 1 large onion chopped
- 2 2 carrots peeled and diced
- 2 celery stalks chopped
- 2 cloves garlic, minced
- 1 cup mushrooms sliced
- 1 cup chicken or vegetable broth
- 1 cup dry white wine (optional)
- 1 tbsp fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 tbsp all-purpose flour (for thickening)
- Salt and pepper, to taste
For the Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into cubes
- 6 to 8 tablespoons ice water
For the Pie Assembly
- 1 egg, beaten (for egg wash)
- Fresh thyme or rosemary sprigs (optional, for garnish)
Instructions
Preparing the Rabbit
- Brown the Rabbit:Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the rabbit pieces in batches to avoid crowding. Brown them on all sides until golden, about 5 minutes per batch. Once browned, remove from the skillet and set aside.
- Sauté the Vegetables:In the same skillet, add more oil if needed. Sauté the onion, carrots, celery, and garlic for about 5 minutes until softened. Add the mushrooms and cook for an additional 3 minutes.
- Create the Stew Base:Sprinkle 1 tablespoon of flour over the sautéed vegetables, stirring well to coat. Cook for 1 minute to remove the raw flour taste.Pour in 1 cup of broth and 1 cup of white wine (if using). Stir, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Simmer the Rabbit:Return the browned rabbit pieces to the skillet. Add the thyme and rosemary. Bring the mixture to a simmer, cover, and cook on low heat for about 1 hour, or until the rabbit is tender and fully cooked.Check that the internal temperature of the rabbit reaches 165°F (74°C) using a meat thermometer, if available.
- Shred and Thicken the Sauce:Remove the rabbit pieces from the skillet and shred the meat, discarding the bones.Return the shredded meat to the skillet. If the sauce is too thin, simmer uncovered until thickened to your liking. Season with salt and pepper to taste.
Making the Pie Crust
- Prepare the Dough: In a large mixing bowl, combine 2 ½ cups of flour and 1 teaspoon of salt.Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling the Pie
- Prepare the Pie Base:On a lightly floured surface, roll out one disc of dough into a circle large enough to fit your pie dish. Transfer the dough to the dish, pressing it gently into the edges and trimming any excess.
- Add the Filling:Pour the prepared rabbit filling into the pie crust, spreading it evenly.
- Top the Pie:Roll out the second disc of dough and carefully place it over the filling. Trim and crimp the edges to seal the pie.Cut a few small slits in the top crust to allow steam to escape while baking.
- Egg Wash and Bake:Brush the top crust with the beaten egg for a beautiful, golden finish.
- Bake the Pie:Preheat your oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.If the crust browns too quickly, cover the edges with foil.
- Cool and Serve:Allow the pie to cool for 10-15 minutes before slicing. Garnish with fresh thyme or rosemary sprigs, if desired.
