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Rabbit is good eating
This rabbit pie recipe makes one of the most satisfying meals.
2 tablespoons butter, 2 tablespoons oil
100g plain flour
A few rashers of bacon
1 onion, sliced
2 sticks celery, sliced
2 large carrots
2 large potatoes
1 large parsnip
half a swede.
a pint of cider
2 bay leaves
bunch of thyme
1 jointed rabbit
salt and pepper
water or stock
pastry from the store.
Roll the rabbit pieces in flour, seasoned with salt and pepper. Heat the oil and butter in a casserole dish and add the rabbit, browning all over. Once the rabbit pieces are browned, take them out of the pan and set aside. Add the onion and celery and fry until the onion is soft.
Add the chopped bacon and fry to brown.
Add the cider, thyme and bay leaves. Put a lid on and simmer for an hour and a half, checking regularly on the liquid level.
If necessary add more stock or water. After an hour and a half add the chopped
potatoes and carrots. Bring back up to the boil and simmer for another half an hour.
Allow it all to cool down then line a pie dish with rolled out pastry, pour the stew in and put a pastry lid on. Brush with beaten egg and bake at Gas mark6, 200C for half an hour.
The rabbit pie will be gorgeous.