John's rabbit pie

Name: John's rabbit pie
Cook time: 1 h 30 min
Cuisine: French
Ingredients: 1 fresh rabbit, cut into pieces; 4 brown onions; 1 carrot, coarsely chopped; 1 stick celery, coarsely chopped; 125g butter; 2 cloves garlic, crushed; 1 tsp mixed spice; 410g can tomato puree; Salt and freshly ground black pepper; 1/2 cup parmesan, finely grated; 1/2 cup flat-leaf parsley, chopped; 6 sheets frozen puff pastry, partially thawed; 1 egg, whisked; Mashed potatoes, to serve; Extra parsley leaves, to serve

STEVE MANFREDI

October 19, 2011

Time:1-2 hours

Rabbit pie is a great winter warmer.

Ingredients

1 fresh rabbit, cut into pieces
4 brown onions
1 carrot, coarsely chopped
1 stick celery, coarsely chopped
125g butter
2 cloves garlic, crushed
1 tsp mixed spice
410g can tomato puree
Salt and freshly ground black pepper
1/2 cup parmesan, finely grated
1/2 cup flat-leaf parsley, chopped
6 sheets frozen puff pastry, partially thawed
1 egg, whisked
Mashed potatoes, to serve
Extra parsley leaves, to serve

Method

Put rabbit pieces into a large saucepan and cover with cold water. Place over high heat. Bring to the boil. Reduce heat to medium-low.
Add one coarsely chopped onion, carrot and celery. Simmer, skimming top of mixture, for 50 minutes or until meat is falling from bone. Remove from heat and cool. Drain. Discard vegetables. Remove meat from bones and set aside. Discard bones.
Preheat oven to 200C. Melt butter in a large saucepan over medium heat. Add three thinly sliced onions and cook, stirring occasionally, for 10 minutes or until soft but not coloured. Add garlic and mixed spice and cook for two minutes. Add tomato puree and season with salt and black pepper. Stir meat into onion mixture and simmer for 10 minutes. Remove from heat and stir through parmesan and parsley. Cool.
Line 6-8 individual pie dishes with pastry. Spoon mixture into pie dishes. Cover tops with pastry, trimming excess. Place pie dishes on baking tray. Brush with egg wash. Cook for 20 minutes or until golden and crisp.