Enjoy this tasty rabbit pie.


  • 1 Rabbit

  • 1 Brown Onions – Peeled & Diced 1cm

  • 1 Carrot – Peeled & Diced 1cm

  • 1 Stick Celery - Diced 1cm

  • 3 Cloves Garlic - Finely Chopped

  • 2 Rashers Bacon – Diced

  • 4 Juniper Berries – Crushed

  • 1 Stick Cinnamon

  • 2 Bay Leaves

  • 300ml Pinot Noir

  • 12 Prunes

  • 4 sprigs Thyme

  • Water to Cover

  • 50 g plain flour

  • 50 g unsalted butter

  • 6 Sheets Puff Pastry

  • 2 eggs - Beaten


  • 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.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 372kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 14g
  • Carbohydrate 26g
  • Sugar 0g
  • Sodium 153mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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