Rabbit Pot Pie


  • 1 rabbit, de-boned and cut into serving pieces
  • Chicken stock
  • vinegar
  • kosher salt and fresh cracked black pepper
  • flour
  • 2 medium onions chopped
  • 2 carrots diced
  • 3 potatoes diced
  • 2 stalks of celery, chopped
  • 1 puff pastry sheet
  • 2 eggs beaten (for pastry)
This is a delicious pot pie that uses rabbit in a savory gravy along with carrots, onions and celery.

  • Soak rabbit in equal parts of water and vinegar overnight.
  • Remove rabbit from vinegar mixture and dry.
  • Season with salt and pepper and roll in flour.
  • In  a stew pot or large sauce pan, heat a little oil using medium high heat and brown the rabbit on all sides.
  • Add enough stock to cover the rabbit.
  • Cover and simmer for 1 and 1/2 hours.
  • Add the onions, carrots, celery and potatoes.
  • Cover and simmer until the carrots are tender.
  • Thicken the broth with a 1/4 cup of water and 1/4  cup of flour mixed together.
  • Pour mixture into a greased baking dish and top with a puff pastry sheet that has been rolled out.
  • Brush the pastry with egg wash .
  • Bake in a 375 degree oven until the crust is golden brown.

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