I believe that Pie’s are something the British do extremely well, and I love Game and Rabbit Pie in particular. One of my favourites is by a chef known as Rick Stein. A chef I admire not only for his culinary expertise in general, but because of his passion for British food at its best. It seems every nationality loves to jump on British food, believing we eat nothing but fried breakfasts and roast beef. Its nice to see a commercial chef champion this cause, and tackle it head on!
Here is his recipe for Rabbit Pie, slightly adapted.
Ingredients:
1 whole rabbit, jointed
1½ plain flour seasoned with sea salt and pepper
2 oz unsalted butter and 1 tbsp olive oil
6 oz streaky bacon, cut across into strips
4 shallots – diced
6 oz carrots, diced
Zest of a lemon – finely grated
2 sprigs of thyme
½ pint Newcastle Brown Ale [or any will do...]
½ pint of vegetable or chicken stock
12 oz puff pastry
1 egg, lightly beaten
Sea salt and black pepper
Forcemeat Balls:
5 oz fresh white breadcrumbs
2½ oz vegetable suet
1 tbsp finely chopped parsley
1 tsp finely chopped lemon thyme
Zest of a small lemon – finely grated
2½ oz streaky bacon, finely chopped
1 large organic egg, lightly beaten
Method:
Coat the pieces of rabbit in the seasoned flour and then pat off the excess. Heat the butter and olive oil in a large frying pan, add the rabbit and brown lightly on both sides, transfer onto a plate and put to one side.
Add the bacon to the pan and when it is lightly coloured, add the shallots and carrots – fry gently for 3 minutes.
Mix the remaining seasoned flour with a little butter and add to the vegetables, along with the lemon zest, thyme, ale and vegetable stock. Return the rabbit to the pan, cover and simmer for an hour, or until the rabbit is tender.
Mix the breadcrumbs, suet, parsley, chopped lemon thyme leaves, zest and bacon together, stir in seasoning to taste and sufficient egg to bring the mixture together, then shape into ‘large’ marble’ size balls.
When the rabbit has cooled, remove from the pan and take out all the bones. Place into a shallow pie dish with the sauce, cover and put to one side leave to cool.
Place the forcemeat balls on top of the rabbit.
Roll out the pastry on a lightly floured work surface until it is a little larger than the dish. Cut off a narrow strip of pastry and place around the edge of the pie dish, brush with a little water and press onto the rim of the dish. Put the pastry on top of the dish and – using a fork – crimp the edge. Cut a slit in the centre of the pastry to allow the steam to escape.
Put into the fridge to chill for about an hour.
Preheat the oven to 210 degrees Celsius or Gas Mark 6.
Brush the top of the pie with the beaten egg yolk and water, and bake in the centre of a preheated oven for about 35 minutes, or until the pastry is golden brown.