A recipe for rabbit pie, courtesy of Chef David Macdonald, Leather’s Smithy pub
Ingredients
1 rabbit
1 carrot, diced
4oz diced celery
1 onion diced
4oz leeks diced
Juniper berries
1/2 pint mulled wine
1 pint game stock or chicken stock
Sea salt and black pepper
Bay leaf
Puff pastry, one sheet
2 oz plain flour
2oz butter
Method
Sauté the veg, place rabbit into oven-proof dish, add vegetables, stock , wine, berries, salt and pepper , cover with tinfoil and cook in oven gas mark 6 for 3 hours or until tender.
Allow to cool , then strip rabbit, place stock in pan and thicken with 2oz flour and 2oz butter kneaded together .
Place in pie dishes, top with pastry, bake in hot oven until pastry golden.
Leather’s Smithy pub, Clarke Lane, Langley, Macclesfield SK11 0NE, 01260 252 313, www.leatherssmithy.com.
