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
MethodRabbit 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