Rabbit Pot Pie

Name: Rabbit Pot Pie
Cook time: 2 min
Total time: 2 min
Yield: 4
Ingredients: 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)

Ingredients

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.