Rabbit Pot Pie

Experience rabbit at its finest with this comforting recipe. The key is homestyle baking, which ensures flaky crust over a rich, savory filling every time you make it.

American comfort food elevated

Colonial Heritage This preparation transforms rabbit into classic American comfort food, using traditional pot pie techniques to create satisfying family meals.

Ingredients (Serves 8-10)

• 3 lbs rabbit meat, cooked and diced
• 4 tbsp butter
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 8 oz mushrooms, sliced
• 1/4 cup flour
• 3 cups rabbit stock
• 1 cup frozen peas
• 2 tbsp fresh herbs (thyme, sage, parsley)
• Double pie crust (homemade or store-bought)
• 1 egg, beaten (for wash)

Traditional Pot Pie Method

1. Filling Preparation: Add mushrooms to filling. Sauté your vegetables in butter until soft. Sprinkle with flour and cook for 2 minutes, stirring constantly.

2. Sauce Development: Gradually add stock while stirring to prevent lumps. Simmer until the sauce thickens and coats a spoon.

3. Assembly: Fold together the rabbit, vegetables, peas, and herbs. Fill a deep pie dish with the mixture.

4. Crust Application: Drape pastry over the filling and seal the edges. Cut decorative vents and brush with beaten egg.

5. Baking: Start at 425°F for 15 minutes, then reduce to 350°F. The crust should be deeply golden.