wild bunny pie

I have a friend staying for Easter and we have started a new tradition.
Sick of cute fluffy bunnies?
So are we, here’s how to bake them into a pie..
Yes, this is me and Briar doing basic instinct,
Minus the leg crossing business.

You will need
2 wild bunnies skinned 1 sink full of water
1/2 cup white vinegar 2 litres chicken stock
1 carrot 1 onion
2 stick celery 2 bay leaf
5 peppercorns 1 sprig of thyme
2 parsley stalks 1 lemon zested

for sauce
50g butter 2 dsp plain flour
2 cup reserved rabbit stock 200ml cream
1 lemon juiced

to assemble
100g toasted sliced almonds
shortcrust pastry - see previous post

prepare the bunny
Tip the vinegar into the sink full of cold water, add rabbits and soak for 3 hours. Remove the bunnies and joint. If they have them, first remove the heads and discard, then removing the two back legs, the wings and cut the trunk into 3 segments. Chop up the carrot onion and celery and put in a large pot with the stock peppercorns, bay leaves, thyme and lemon zest add the bunny and bring to the boil. Reduce to a simmer and set the timer for 2 hours. The meat is done when it easily flakes of the back leg bones. Remove the bunny segments from the stock and allow to cool. Strain the stock and keep the liquor for the white sauce.

make the sauce
in a saucepan melt the butter, add the flour to the butter and cook for two minutes until the flour butter paste is golden (this is called a roux). Remove from heat and thin the paste with rabbit stock, keep adding more stock stirring all the time to prevent lumps. Add the rest of the stock. Return to the heat and bring up to the boil stirring constantly, lower the heat and stir in the cream. When nice and thick, squeeze in the lemon juice. Add toasted almonds. Add a little salt and white pepper to taste.

Assemble the pie
pick the meat off the bunny carcass and add to the white sauce.

put the mixture in the pre-baked pastry case. We added a lattice top by cutting strips of pastry and weaving them on top of the pie.

Cook pie for 40 mins at 200.

Can be eaten hot or cold, best served with a light salad as it is pretty rich.

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