Non-VegetarianWest Midlands English cuisine Main Course

Warwickshire Rabbit and Bacon Pie

Name: Warwickshire Rabbit and Bacon Pie
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: West Midlands English
Ingredients: 600 g diced wild rabbit meat; 150 g smoked streaky bacon; 25 g Butter; 1 large brown onion; 1 tbsp fresh thyme leaves; 25 g Plain flour; 400 ml Chicken stock; 375 g ready-rolled shortcrust pastry; 1 medium Egg

Tender wild rabbit and savoury smoked bacon simmered in a rich onion gravy beneath crisp, golden shortcrust pastry.

🇬🇧United Kingdom· West Midlands

Prep: 25 min
Cook: 70 min
Total: 95 min
Servings: 4
Difficulty: Medium
Calories: 580 kcal

Ingredients

0 of 9 gathered

Servings

600 g diced wild rabbit meat — cut into bite-sized pieces
150 g smoked streaky bacon — roughly chopped
25 g Butter — for frying
1 large brown onion — finely chopped
1 tbsp fresh thyme leaves — stripped from stalks
25 g Plain flour — plus extra for dusting
400 ml Chicken stock — warm
375 g ready-rolled shortcrust pastry — chilled sheet
1 medium Egg — beaten, for glaze

Equipment

•Casserole dish
•Pie dish
•Wooden spoon
•Pastry brush
•Sharp knife

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 30 g
carbs: 36 g
fibre: 2 g
protein: 42 g
calories: 580 kcal

Instructions

1
Melt the butter in a large casserole dish on the hob over medium heat.
2
Add the chopped bacon and fry for 4 minutes until golden and crisp.
3
Add the rabbit pieces and cook for 5 minutes until lightly browned all over.
4
Stir in the chopped onion and thyme, cooking for 5 minutes until the onion is soft.
5
Sprinkle over the plain flour and stir well for 1 minute to coat the meat.
6
Pour in the chicken stock gradually, stirring constantly to make a smooth gravy.
7
Cover and simmer gently on low heat for 35 minutes until the rabbit is tender.
8
Season to taste, transfer the filling into a pie dish, and cool completely.
9
Heat your fan oven to 180°C.
10
Lay the pastry over the pie dish, trim the edges, crimp (pinch the pastry edge), and brush with egg.
11
Cut a small steam vent in the top and bake for 30 minutes until golden brown.

Chef's tips

Always let the stewed rabbit filling cool completely before covering with pastry to prevent the fat melting and creating a soggy crust. Because wild rabbit is exceptionally lean, the rendered fat from the bacon is vital for moisture.

Ingredient substitutions

wild rabbit meat → skinless chicken thigh fillets, diced
shortcrust pastry → puff pastry sheet
smoked streaky bacon → smoked lardons or pancetta

Storage

Store cooled leftover pie in an airtight container in the fridge for up to two days.

Reheating

Reheat uncovered in a fan oven at 170°C for 20 minutes until piping hot and crisp.

Common mistakes to avoid

•Placing pastry over steaming hot filling, which causes the pastry to melt and turn soggy.
•Simmering the rabbit too vigorously, which toughens the lean game meat.