So we have half filled the pot with cold water and put on the range, now on a high heat bring to the boil and reduce the heat to a gentle simmer. Remember, rabbit doesn't have much fat on it and all the muscles are worked hard so apart from the back (saddle) the meat is quite tough so this will need to simmer for around 2 hours or when the meat falls off the bone. When the rabbit is cooked, put to one side and leave to cool in the stock, that's cool not cold and then separate the meat from the bones. Discard the bones and put the meat in a sealed bag in the refrigerator. Make about 1 litre of chicken stock, i like to make my own but you can get some pretty good stocks and stock cubes from the supermarket these days. Dice 2 onions, i like the red variety, that is one per rabbit and cook in about 50g of butter until they are translucent. Then add plain flour to form a thick paste (roux),and cook the paste gently for 5 minutes. Slowly add the chicken stock so the thick paste (roux) forms a sauce, thick enough to coat the back of a spoon and simmer for a further 5 minutes. Season with salt and pepper to taste.
Take the meat from the fridge, it should look like this and cut 2 heads of broccoli into florets, (you can add some fried mushrooms if you like). Mix the rabbit meat, broccoli florets (mushrooms optional) and slowly pour the sauce over so there is enough to coat all the mixture and check the seasoning ones more.
Pour half the pie mixture into a suitable pie dish or in my case i like to use earthenware pots, like the one above and put in the refrigerator to set.
In another dish pour the rest of the mixture and put in the fridge to set. Like the one above, this one i made some creamed potato for the people who aren't keen on pastry and you can either spread the potato on top and mark it with a fork like the one i have done on the next page or you can put the potato in a piping bag and pipe it, which ever way they both look good. !
Here i have made some short pastry for the pie in the pot, i used 100g of butter, 200g of plain flour, salt and water to bind it and rest it in the refrigerator for 20 minutes. So roll it out to an even thickness and cut round it and just place the sphere of pastry on the top. You can see the finished product of both the pies on my next page.
So we have half filled the pot with cold water and put on the range, now on a high heat bring to the boil and reduce the heat to a gentle simmer. Remember, rabbit doesn't have much fat on it and all the muscles are worked hard so apart from the back (saddle) the meat is quite tough so this will need to simmer for around 2 hours or when the meat falls off the bone. When the rabbit is cooked, put to one side and leave to cool in the stock, that's cool not cold and then separate the meat from the bones. Discard the bones and put the meat in a sealed bag in the refrigerator. Make about 1 litre of chicken stock, i like to make my own but you can get some pretty good stocks and stock cubes from the supermarket these days. Dice 2 onions, i like the red variety, that is one per rabbit and cook in about 50g of butter until they are translucent. Then add plain flour to form a thick paste (roux),and cook the paste gently for 5 minutes. Slowly add the chicken stock so the thick paste (roux) forms a sauce, thick enough to coat the back of a spoon and simmer for a further 5 minutes. Season with salt and pepper to taste.
Take the meat from the fridge, it should look like this and cut 2 heads of broccoli into florets, (you can add some fried mushrooms if you like). Mix the rabbit meat, broccoli florets (mushrooms optional) and slowly pour the sauce over so there is enough to coat all the mixture and check the seasoning ones more.
Pour half the pie mixture into a suitable pie dish or in my case i like to use earthenware pots, like the one above and put in the refrigerator to set.
In another dish pour the rest of the mixture and put in the fridge to set. Like the one above, this one i made some creamed potato for the people who aren't keen on pastry and you can either spread the potato on top and mark it with a fork like the one i have done on the next page or you can put the potato in a piping bag and pipe it, which ever way they both look good. !
Here i have made some short pastry for the pie in the pot, i used 100g of butter, 200g of plain flour, salt and water to bind it and rest it in the refrigerator for 20 minutes. So roll it out to an even thickness and cut round it and just place the sphere of pastry on the top. You can see the finished product of both the pies on my next page.
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