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Rabbit pie
First catch you Rabbit! (Or if not then visit your local game dealer or alternatively a butchers shop) an increasing number of local butchers are now selling Rabbits and game again. Remember, most game meats and Rabbits are virtually fat free, therefore, no cholesterol worries. Most butchers sell their Rabbits skinned and therefore ready for the oven.
Bear with the somewhat labored recipe. I promise you it is worth it

Defrost a pack of frozen short crust pastry.

Place one young ( therefore more tender ) but fully grown rabbit into a large saucepan along with three large potatoes, peeled and diced into small cubes and cover well with water. Bring to the boil and then simmer for about 40 minutes. Allow to cool then remove the rabbit. Carefully remove as much meat as possible from the frame. Dice the meat into small chunks ensuring no bones are present. Remove the potatoes onto a plate. Save the stock.

Now pour a spattering of olive oil into a large wok. Heat and then add the following,

8oz. of fresh minced beef
2 rashers of rind less bacon - diced into small pieces.
3 cloves of garlic - finely diced
One large onion peeled and finely diced

Allow to brown well for several minutes then add...

1 stick of celery - finely chopped 4oz.of fresh mushrooms
Diced one large tin of carrots
Diced one large tin of garden peas

A generous sprinkle of black pepper
1 teaspoon of salt
1 teaspoon of dried mixed herbs
A sprig of finely chopped fresh parsley

250m1s of the stock 2 oxo cubes
The rabbit meat
The potatoes.

Stir thoroughly and cook gently for 15 minutes.
During this time start to roll out your defrosted pastry.
Select a large pie dish 12 inches diameter, 3 inches deep. Grease the interior well with olive oil.
Cut the pastry as required and line the dish with a bed of pastry.

Now add all the pie filling to the rim of the dish. Pack it well in!

Cap the pie with the rest of the pastry and firm down well at the edges.
Coat the cap well with a raw beaten egg. Pierce the centre.
Place in a pre-heated oven and bake at gas mark 6 or 200c (electric)
Bake for 15 minutes then turn down to bake slowly at Gas mark 3 or 150c for 30 minutes or until golden.

Serve hot with chips, broccoli and gravy. Enjoy!

© Phill Kettle. Norton Green. 2005

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Rabbit stew
First catch your Rabbit! There are many options available.... ferreting, lurchers or shooting. If hunting is not your cup of tea then fresh Rabbits are always available at your local Game dealers or alternatively some butchers shops during the Autumn and Winter months. They will happily skin and prepare your Rabbit if asked, as in ready for the oven. Remember, Rabbit is virtually fat free, therefore, no worries regarding cholesterol!

Place one young but fully grown Rabbit (prepared the day before and soaked overnight in lightly salted water) in a LARGE covered saucepan. Fill the saucepan with water until the Rabbit is well covered. Bring to the boil and then simmer for approximately 40 minutes. Remove the Rabbit and allow to cool on a plate. Save the stock.

When cool, carefully remove the meat from the bones and dice into small pieces. Add the meat to the stock in the saucepan and then add at least 4 pints of water.

Now pour a smattering of olive oil into a frying pan, heat and then add 8ozs of fresh minced beef and 2 large onions peeled and diced. Add a teaspoonful of salt and a generous sprinkle of black pepper. Add 3 cloves of garlic finely chopped. Stir well. Once cooked, add to the saucepan.

Now add the following to the saucepan...

3 large potatoes peeled and diced into small cubes
1 stick of celery (diced)
A handful of button mushrooms
1 large tin of carrots (diced)
1 large tin of garden peas 3 oxo cubes
A sprig of fresh parsley
A generous pinch of dried sage
1 teaspoon of dried mixed herbs

Top up with water to required consistency or volume, bring to the boil then simmer for 40 minutes
Add more salt and pepper to taste
If a thicker stock is required then add gravy granules to suit Serves 6-8.

ENJOY!!!!

© Phill Kettle. Norton Green. 2005.

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