RABBIT PIE

22/12/2012 08:57

 

Ingredients

1 Rabbit cut into 8 pieces

9 Slices of streaky bacon

2 Hard boil eggs sliced thin

Pepper to taste

2 tablespoons of butter

1 Teaspoon of flour

60ml Cider

Puff pastry to cover

Baking paper

 

Cut a rabbit into eight pieces, soak in salted water for half hour. Remove the rabbit from the salted water and wash in cold water. Place the rabbit in a sauce pan with cold water just enough water to cover, bring to a simmer and cook for 2 hours. Remove the rabbit from the sauce pan and put to one side, Take the rabbit and remove the meat from the bone and divide this into two. Take a pie dish and lay 3 slices of the bacon in the bottom and 1/2 of rabbit on top of the bacon then cover the rabbit with the slices of 1 hard boil egg then pepper to taste now dot this with one tablespoon of butter, as before lay 3 slices of bacon on top of butter then the rest of rabbit, then the slices of 1 hardboiled egg, pepper to taste then the butter and finish with the last 3 slices of bacon. Take 60 ml of cider and add the teaspoon of flour and mix well and pour this into the pie dish. Roll out the puff pastry and place this over the pie dish make hole in the centre, and cover with baking paper to stop the pastry browning to fast and cook for one hour and 20mins at 180c or for fan ovens 160c and serve. 

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