Rustic Hunter's Rabbit Pie Introduction:

Delight your palate with an earthy and traditional dish straight from the British countryside. The Rustic Hunter's Rabbit Pie, straight from the artistry of Hunter Gatherer Cooking, is a perfect blend of succulent rabbit meat, aromatic vegetables, and a delicate pastry topping. This hearty and satisfying meal is sure to be a crowd-pleaser, offering comfort and flavors that evoke the essence of rustic, home-cooked fare.

Ingredients:

- 1 rabbit, cut into pieces

- 2 tbsp vegetable oil

- 2 large onions, chopped

- 2 leeks, sliced

- 500ml dry cider

- 2 or 3 tbsp warm water

- Whole-grain mustard

- 300ml heavy cream

- Salt and pepper, to taste

- Prepared pie pastry (enough to cover the pie dish)

- 1 egg, beaten (for egg wash)

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Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Equipment: Sauté pan, pie dish, kitchen cling film, rolling pin (or substitute), oven.

Servings: 4-6

Instructions:

1. Preheat your oven to 180°C (356°F).

2. Begin by browning the rabbit pieces in a large sauté pan with vegetable oil over medium-high heat until they have a nice golden color. Then, remove the rabbit from the pan and set it aside.

3. In the same pan, sauté the chopped onions and sliced leeks until they become soft and translucent.

4. Return the rabbit to the pan and pour in the dry cider. Reduce the heat to low and let the mixture simmer for about 25 minutes, allowing the rabbit to cook through and the flavors to meld.

5. Once the rabbit meat is tender, add two or three tablespoons of warm water to the pan and season the mixture with salt and pepper.

6. At this stage, stir in the whole-grain mustard to your taste and then pour in the heavy cream, mixing well to create a rich and fragrant stew.

7. Transfer the rabbit stew into a pie dish and set aside to cool slightly.

8. On a clean, floured surface, roll out your pastry dough large enough to cover the pie dish. If you're without a rolling pin, you can use a bottle or your hands to flatten and shape the dough.

9. Carefully place the pastry over the rabbit stew, making sure to seal the edges. Brush the top of the pastry with a beaten egg for a golden finish.

10. Using a knife, make a few small slits in the top of the pie to allow steam to escape during baking.

11. Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.

12. Let the pie rest for a few minutes before serving to allow the filling to set slightly.

Cooking Tips:

- Always let the meat brown properly as it helps to develop depth in flavor.

- If you have time, letting the stew filling cool completely before adding the pastry helps prevent the pastry base from becoming soggy.

This recipe is proudly attributed to Hunter Gatherer Cooking UK. For more traditional and heartwarming recipes, visit their YouTube channel at https://www.youtube.com/@HunterGathererCooking

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