Rabbit pie with suet crust recipe
When cooked slowly in large quantities of goose or duck fat (in confit), rabbit defies its critics – those who perceive it to be dry and tough – and is instead shown off to its best advantage. Rabbit cooked like this is the most beautiful, fat-free, juicy and delicious meat I know.
Rabbit pie is an iconic British dish that traditionally would have contained pieces of rabbit on the bone. Our method guarantees a hassle-free dinner in which rabbit has similarities to chicken. The technique of cooking a rabbit in confit captures the juiciness of the meat and removes any rabbity tang that may remain from the skin of the animal. Once the rabbit has cooled, it can be pulled off the carcass in glorious flaky chunks and kept in freezer bags in the fridge, retaining its moisture for a couple of days.
Ingredients
- 2 Rabbits, jointed
- 1.5 kg Goose or duck fat (or enough to fully cover the meat in the pan)
- 3 Leeks, sliced
- 2 Onions, peeled and finely chopped
- 1 Bulb of fennel, finely diced
- 3 Cloves of garlic, peeled and finely chopped
- 1 tbsp Butter
- 1 handful Sage leaves, finely chopped
- 2 Rabbits, jointed
- 3.3 lbs Goose or duck fat (or enough to fully cover the meat in the pan)
- 3 Leeks, sliced
- 2 Onions, peeled and finely chopped
- 1 Bulb of fennel, finely diced
- 3 Cloves of garlic, peeled and finely chopped
- 1 tbsp Butter
- 1 handful Sage leaves, finely chopped
- 2 Rabbits, jointed
- 3.3 lbs Goose or duck fat (or enough to fully cover the meat in the pan)
- 3 Leeks, sliced
- 2 Onions, peeled and finely chopped
- 1 Bulb of fennel, finely diced
- 3 Cloves of garlic, peeled and finely chopped
- 1 tbsp Butter
- 1 handful Sage leaves, finely chopped
- 250 g Butter
- 200 g Plain (all-purpose flour)
- 1.5 l Milk
- 1 Bay leaf
- 1 tbsp Wholegrain mustard
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 8.8 oz Butter
- 7.1 oz Plain (all-purpose flour)
- 2.6 pints Milk
- 1 Bay leaf
- 1 tbsp Wholegrain mustard
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 8.8 oz Butter
- 7.1 oz Plain (all-purpose flour)
- 6.3 cups Milk
- 1 Bay leaf
- 1 tbsp Wholegrain mustard
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 300 g Suet
- 500 g Plain (all-purpose) flour, plus extra to dust
- 1 pinch Salt
- 500 ml Water
- 1 Milk, to glaze
- 10.6 oz Suet
- 17.6 oz Plain (all-purpose) flour, plus extra to dust
- 1 pinch Salt
- 17.6 fl oz Water
- 1 Milk, to glaze
- 10.6 oz Suet
- 17.6 oz Plain (all-purpose) flour, plus extra to dust
- 1 pinch Salt
- 2.1 cups Water
- 1 Milk, to glaze
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 240 mins
- Cooking Time: 75 mins
- Serves: 6
Step-by-step
- Start by making the pastry. Mix the suet, flour and salt together in a bowl, then add the water until you have a firm pastry. Roll in clingfilm (plastic wrap) and rest in the fridge
- Immerse the rabbit pieces in the goose or duck fat in a pan (this is a technique called confit; it will ensure the rabit stays juicy, but will not make it fatty). Cook them on a low heat for 3 hours, then remove from the fat and cool. Pick the meat off the bones.
- To make the white sauce, melt the utter in a pan, then add the flour. Stir over a low heat for 2 minutes, then gradually pour in the milk, stirring to avoid lumps. when the sauce is smooth and all the milk is in, add the bay leaf and cook, stirring, over a low heat for 10-15 minutes, until the sauce thickens. Once thick, add the mustard and season to taste
- Preheat the oven to 190ºC/375ºF/gas mark 5. Gently fry the leeks, onions, fennel and garlic in a little butter over a medium heat for 10 minutes. Add the flaked rabbit and herbs. Pour in the white sauce (as much as you need) and mix well. Transfer to a large pie dish
- Roll out the pastry on a lightly floured surface to 5mm/¼ inch thick and cover the pie. Press your thumb into the edges to create a scalloped rim. Decorate with shapes cut from the remaining pastry, if desired. Brush the pastry with milk and bake the pie for 45 minutes, or until golden
Countrywise Country Cookbook by Mike Robinson, published by Pavilion.
Image photography is by Kristen Perers.
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