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The Commoner’s Rabbit, Prune and Pinot Pie

Enjoy this tasty rabbit pie.



  • 1.

    Preheat oven to 160 degrees C.

  • 2.

    Cut the Rabbit up into large pieces and brown in a hot pan with oil.

  • 3.

    Place in a braising dish with all other ingredients except flour & butter, pastry & eggs and cover. Place in oven and cook for 3 hours.

  • 4.

    Remove from oven & remove lid. Allow to cool, then remove rabbit and pick meat off the bones.

  • 5.

    Strain cooking liquor into a pot, (reserving the veg), place on a low heat & reduce until the total liquid is 500ml

  • 6.

    In a small pot melt the butter & whisk in the flour, cook out for 5 minutes then add the reduced rabbit stock while stirring.

  • 7.

    Mix the rabbit with the vegetables & thickened stock & season with salt and pepper. Cool completely.

  • 8.

    Roll into tennis ball size balls and refrigerate.

  • 9.

    Cut the puff pastry into circles using cutters or any round stencil. You want the bottom of the pie to be cut 11cm diameter & the top 16cm diameter.

  • 10.

    Place a ball of rabbit on each small circle of pastry & brush the edge with egg.

  • 11.

    Place the big circle of pastry on top of the rabbit and using your hands squeeze down and join the two pieces of pastry where it is egg washed. With a small knife trim the excess pastry off leaving a 1cm join.

  • 12.

    Brush the top of the pie with egg wash and place into a preheated oven at 180 degrees C. Bake for 20-25 minutes or until golden.

  • 13.

    Peel and blanch some baby vegetables in boiling water then dress with olive oil & salt.

  • 14.

    Arrange all on a plate.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with The Commoner’s Rabbit, Prune and Pinot Pie.


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