Poacher Pie Poacher Pie

Poacher Pie - 150 Image by: Poacher Pie - 150 Author: Canadian Living

This English-style game pie has a rich holiday flavour that is a lovely change from tourtière. Look for fresh rabbit at many grocery and specialty stores.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2009


  • Classic Pastry Recipe
  • 1 egg yolk
  • 1 tablespoon vegetable oil
  • 1 cup thickly sliced leek (white and light green parts only)
  • 3/4 cups chopped thickly sliced bacon
  • 1/3 cup sliced celery
  • 3 cups cubed peeled potatoes (about 2)
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup gin
  • 1 teaspoon dried savory
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1/4 cup minced fresh parsley
  • 2 tablespoons lemon juice
Rabbit Stock:
  • 2 rabbit (each about 3 lb/1.5 kg)
  • 1 leek (dark green part only), chopped
  • 1 carrots chopped
  • 1 rib celery chopped
  • 1 teaspoon salt
  • 2 bay leaves
  • 2 cloves garlic
  • 5 juniper berries
  • 5 peppercorns
  • 1 teaspoon dried savory
  • 5 sprigs fresh parsley


Rabbit Stock: Remove livers and kidneys from rabbits; save for another use. Cut rabbits into pieces. In stockpot or large Dutch oven, combine rabbits, leek, carrot, celery, salt, bay leaves, garlic, juniper berries, peppercorns, savory and parsley; add enough water to just cover rabbits, about 8 cups (2 L). Cover and bring to boil; reduce heat and simmer, skimming off foam, for 1 hour.

Remove rabbits; strain broth and reserve 6-1/2 cups (1.625 L) for pie. Remove rabbit meat from bones and cube or coarsely chop; set aside.

Filling: In clean Dutch oven, heat oil over medium heat; cook leek, bacon and celery, stirring occasionally, until vegetables are softened, about 5 minutes.

Add potatoes, garlic, salt and pepper; cook for 5 minutes. Add gin, savory, thyme and 6 cups (1.5 L) of the reserved stock. Cover and bring to boil over medium-high heat. Add rabbit meat; return to boil. Reduce heat and simmer until celery is tender, about 10 minutes.

Meanwhile, whisk flour with remaining reserved stock; stir into rabbit mixture and simmer until thickened, about 2 minutes. Stir in parsley and lemon juice. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

On lightly floured surface, roll out slightly more than half of the pastry to 1/8-inch (3 mm) thickness; place in deep 9-inch (23 cm) pie plate, leaving overhang. Pour in filling. Roll out remaining pastry. Brush pastry on rim with water; place top pastry over filling. Trim to 1/2 inch (1 cm) from edge; tuck pastry under and flute edge. Cut vents in centre. Reroll pastry scraps and make decorative cutouts, if desired.

Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, about 40 minutes.

Nutritional facts Per each of 10 servings: about

  • Sodium 762 mg
  • Protein 53 g
  • Calories 760.0
  • Total fat 40 g
  • Potassium 796 mg
  • Cholesterol 203 mg
  • Saturated fat 17 g
  • Total carbohydrate 42 g


  • Iron 45.0
  • Folate 52.0
  • Calcium 6.0
  • Vitamin A 11.0
  • Vitamin C 10.0
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Poacher Pie