Rabbit pie

Rabbit pie

  • serves 4
  • A little effort

Rabbit really benefits from slow cooking to bring the meat to perfect tenderness. Some supermarkets are now selling rabbit joints, so look out for them.



  • rabbit 1 large or 2 small, jointed (about 2kg in total)
  • juniper berries 2, crushed
  • gin 2 tbsp
  • lemon 1, zested
  • thyme sprigs leaves only
olive oil
  • smoked bacon or pancetta 150g, cubed
  • baby onions or shallots 1 handful, peeled
  • button mushrooms 200g, quartered
  • chicken or veg stock 750ml
  • bay leaves 2
  • black peppercorns ½ tsp
  • double cream 300ml
  • puff pastry 375g, rolled about 4mm thick and cut into 4 discs about 3cm wider than your dishes
  • egg yolk 1, beaten


  • Step 1

    Rub the rabbit pieces with the juniper, gin, lemon and thyme. leave to marinate for 2 hours.

  • Step 2

    Season the rabbit and heat the oil in a frying pan until hot, fry until golden, then transfer to a casserole dish. Add the smoked bacon and cook until crisp, remove and add to the rabbit. Fry the onions and mushrooms for 10 minutes, then tip into the casserole. Pour over the chicken stock and throw in the bay and peppercorns. Put on the heat, then cover and simmer for 90 minutes. Take off the heat and leave to cool a little.

  • Step 3

    When cool enough to handle, remove the rabbit pieces from the casserole and flake the meat from the bones (discard the bones). Reduce the cooking liquid by half, then add in the double cream. Bring up to the boil then simmer for 5 minutes. taste and season.

  • Step 4

    Heat the oven to 200c/fan 180c/gas 6. Divide the meat into 4 deep oven-proof soup bowls or pie dishes and cover with sauce. Brush the edge of the dishes with beaten egg and lay the pastry discs on top. Press around the sides to seal. brush the top with the remaining egg and cook for 20-30 minutes until golden and puffed up.

Nutritional Information

  • Kcals 1429
  • Fat 106.8g
  • Carbs 31.6g
  • Fibre 2.1g
  • Protein 83.2g
  • Salt 4.86g