Dales Rabbit and Bacon Pie
Tender wild rabbit and savoury smoked bacon simmered in rich onion gravy, baked beneath a crisp golden shortcrust pastry lid.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Deep pie dish
- •Large frying pan
- •Rolling pin
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 32 g
- carbs
- 46 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 620 kcal
Instructions
- 1
Fry the chopped bacon in a frying pan over medium heat until golden and crisp, then remove with a slotted spoon.
- 2
Add vegetable oil to the pan and fry the diced rabbit over medium-high heat until lightly browned on all sides.
- 3
Add the chopped onion to the pan and cook for five minutes until soft and translucent.
- 4
Stir two tablespoons of plain flour into the pan and cook for one minute to coat the meat and onions.
- 5
Gradually pour in the warm stock, stirring continuously until smooth, then add the bacon, thyme, salt, and black pepper.
- 6
Cover the pan and simmer gently for twenty-five minutes until the rabbit is tender, then leave to cool slightly.
- 7
Rub the cold butter into the remaining flour and a pinch of salt until the mixture resembles fine breadcrumbs.
- 8
Add three to four tablespoons of cold water to form a firm dough, then chill in the fridge for fifteen minutes.
- 9
Preheat your oven to 190°C (170°C fan).
- 10
Spoon the cooled rabbit filling into a deep pie dish.
- 11
Roll out the pastry on a floured worktop, drape over the dish, and crimp the edges firmly against the rim.
- 12
Cut a small steam vent in the centre, brush the top with beaten egg, and bake for thirty-five minutes until golden.
Chef's tips
Allow the stewed rabbit filling to cool before topping with pastry to prevent the fat melting prematurely. If using wild rabbit on the bone, simmer the jointed pieces first and strip the meat before assembling the pie.
Ingredient substitutions
- wild rabbit meat → skinless boneless chicken thighs
- unsalted butter (in pastry) → half lard and half unsalted butter for traditional flaky texture
Storage
Store cooled leftover pie in an airtight container in the fridge for up to three days.
Reheating
Reheat slices on a baking tray in an oven preheated to 180°C (160°C fan) for twenty minutes until piping hot.
Common mistakes to avoid
- •Putting hot filling directly under pastry, which makes the base soggy and melts the fat.
- •Overcooking wild rabbit over high heat, causing the lean meat to become dry and tough.
- •Forgetting to cut a steam vent in the pastry lid, which leads to trapped steam and soggy pastry.
Serving suggestions
Cooked Dales Rabbit and Bacon Pie?
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