Rabbit Pot Pie

1. Filling Preparation:

   • Sauté vegetables in butter until soft
   • Add flour, cook 2 minutes stirring constantly
   • Roux: Prevents lumpy gravy

2. Sauce Development:

   • Gradually add stock, stirring constantly
   • Bring to simmer, cook until thickened
   • Consistency: Should coat spoon nicely

3. Assembly:

   • Combine rabbit, vegetables, peas, herbs
   • Fill deep pie dish with mixture
   • Level: Don't overfill dish

4. Crust Application:

   • Top with pastry crust, seal edges
   • Cut vents for steam escape
   • Brush with egg wash for browning

5. Baking:

   • Bake at 425°F for 15 minutes
   • Reduce to 350°F for 20-25 minutes
   • Doneness: Crust golden, filling bubbling

Service: Let cool 10 minutes before serving Comfort Factor: Perfect for family dinners, cold weather