Last weeks rabbit stew becomes this weeks rabbit pie


We had quite a bit of Rabbit stew remaining from the other week (cooled sealed and frozen) so this week we decided to pie up the left overs. We simply topped the stew  with a pastry lid and cooked it on Gas Mark 5 for about 35 minutes.

Rabbit stew…

diced rabbit…. looks and cooks kind of like chicken

Ingredients:

  • Pastry, shop bought or home made [try our low fat pastry]
  • rabbit (about 2 back)
  • 1 onion
  • 2 carrots
  • 2 celery
  • 1 stock cube
  • pepper to taste

Method:

  1. Add the diced rabbit, chopped onion, chopped carrots, chooped celery, stock cube and pepper to taste to a stock pot (we have an awesome dutch oven)
  2. Add just enough water (liquid) to cover the meat
  3. Cover and cook in the oven on Gas Mark 4 – 5 for 1 hour then remove the lid and stir
  4. Put back in the oven for another 30 minutes then serve hot and with a side of gorgeous green veg, why not try some seasonal peas and cauliflower.
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