Rabbit & Parsnip Pie
Honouring the humble rabbit with my Rabbit & Parsnip Pie. A bit of a labour of love, but worth every second of the time it takes.
Feb 23, 2015 by
Servings: 6
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Prep Time:
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Related Categories: Baked, Exotic, Meats,
Ingredients:
1 leek, quartered and chopped 3 tbsp olive oil (each tbsp used individually) 1 wild rabbit, jointed into 6 pieces, or 500g diced rabbit 2-3 tbsp plain flour half a tsp sea salt half a tsp black pepper 3 rashers back bacon, diced finely 1 small carrot, peeled & finely diced 1 stick celery, de-strung and finely diced 1 onion, finely diced 3 mushrooms, halved and sliced 2-3 bay leaves half a tsp dried thyme 1 parsnip, cut into bite sized pieces 500ml strong chicken or vegetable low salt stock 3 semi dried prunes, sliced finely 1 tbsp fresh parsley, chopped finely For the pastry : 300g plain flour 100g Atora shredded suet (I use vegetable suet) 100g butter 120ml sparkling mineral water (although tap water will do) sea salt an egg, beaten, to glaze
