Slight delay in posting this from Easter weekend . We had bought these rabbits and few weeks ago in Nottingham and it was too tempting to cook rabbit for Easter so on Bank Holiday Monday I made a wild rabbit pie.
We had a lovely wander along the canal banks where amazingly chives have seeded themselves and wild hedge garlic is growing rapantly also picked some Wild Watercress for soup. It seemed fitting to use wild herb with the rabbit since rabbit must be one of the most commonly eaten wild foods in the UK.
Rabbit and Wild Herb Pie
2 rabbits jointed
500ml of cider
1 tbsp of wholegrain mustard
1 medium onion
1 handful of Wild herbs (chives and wild garlic) finely chopped
200g of herbed shortcrust pastry ( recipe below)
1 egg beaten to glaze
- Simmer the rabbits in the cider with the onion , mustard , salt and pepper for an hour .
- After leaving the rabbits overnight reserve the cooking liquid & strip all the meat off.
- To make the pie filling , simmer the cooking liquid until it has reduced in half mix the rabbit meat with wild herbs and mustard . Add a knob of butter and 2 tbsp of flour to thicken.
- Cover with chive shortcrust pastry recipe below and brush with an egg
- Bake at 180degC for 35 minutes until brown and golden
Herbed Shortcrust Pastry
150g of plain flour
75g of butter
1 tbsp of chopped fresh herbs ( e.g chives,rosemary or tarragon)
50ml of cold water
Extra plain flour to roll out
- Rub the butter into the flour
- Add the chives
- Add the water slowly to form a dough.