Rabbit Pie
- Go get that old shot gun out from under the bed.
- Go for a long walk at sundown, shoot anything with long fluffy ears or goes by the name of Buggs.
- Skin, joint into 5, (discard the rib cage). You should have two arms, two legs and a loin. (back to you and me)
- Soak in water and a glug of malt vinegar over night.
- Season and then brown the rabbit. Remove from pan
- Cook a load of onions, apple, pork belly, garlic, in that pan.
- Stick it all back in the pan and add stock, cider, bayleaf.
- Bring to the boil, skim, simmer for one and a half hours or until tender.
- Allow to cool, pick all the meat off the bones.
- Make a roux. (melt butter and flour) add the stock, thickening the sauce.
- Add prunes and nutmeg.
- Almost there…
- Get double the amount of self raising flour to suet, add seasoning and water to form a dough.
- Roll out and cover pie mix in a pie dish.
- Cook in a hot oven for 15mins.
- Enjoy.
