Mary's rabbit pie

Stephanie Alexander

all details

My mother would have used any rabbit caught by my grandpa, and the pie would have had more or less meat in it accordingly. A farmed rabbit would yield more meat than is really needed for this dish. Any resulting extra filling could be reheated on another occasion in a small gratin dish.

Mary's rabbit pie
Photo: Mark Chew

Ingredients

1 wild rabbit

Method

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  • Cuisine - Modern
  • Course - lunch

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