Rabbit and Bacon Pie

Rabbit and Bacon Pie
  • 2 young rabbits
  • 6 rashers bacon
  • 1 tablespoon plain flour
  • 2 hard-boiled eggs, sliced
  • 1 teaspoon salt
  • ½ cup stock
  • pepper
  • 1 tablespoon chopped parsley
  • 250g flaky or rough puff pastry
  1. Grease a pie dish. Cut the rabbits into small neat joints. Combine flour, salt and pepper on a plate. Roll rabbit pieces in the seasoned flour. Arrange a layer of rabbit in the Pie Dish, sprinkle with parsley, then add a layer of bacon and hard boiled egg. Alternate layers until the pie Dish is filled, then pour in stock. Cover with the pastry leaving a small hole in the top to add more stock later, if necessary. Hake in a hot oven (220 C) for 10 minutes then lower the temperature to 180 C and cook for another 1½ hours or until rabbit is tender. Cover the pastry with greaseproof paper in the last hour to prevent it over browning. Fill the pie up with more stock if it has dried out.
  2. to 8 servings.


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