Wednesday, 8 September 2010

Rabbit Pies

Inspired by the yummy 2-in-1 pies served at the Weighbridge Inn in Minchinhampton. This one doesn't have two fillings in the same pot but was equally tasty!

Makes 5 pies but depends on the size of the ramekins.

1 pack of diced wild rabbit (350g)
1 chicken breast, diced
2 rashers of smoked bacon, chopped into lardons
3 small carrots, diced
2 sticks of celery, diced
1 large onion, diced
small handful of dried mushrooms, soaked and chopped (keep the soaking liquid)
2 cloves of garlic, crushed
6 juniper berries crushed
1/2 tsp thyme
1 tbsp flour seasoned with salt and pepper
large glass of red wine
1 tbsp of tomato purée

6oz of shortcrust pastry, rolled out and cut into discs just larger than the ramekins
1 egg, beaten.

Fry off the onions, garlic, bacon, carrots and celery in a little olive oil until softened. Remove. Coat the chicken and rabbit in the flour and fry in a little extra oil. Return the vegetables and bacon to the pan with the meat and add the herbs and spices, mushrooms, soaking liquor, wine and tomato purée. Simmer for 30 minutes, if the sauce gets very thick add a little extra water.

Fill the ramekins with the stew and cover with the pastry and brush with the beaten egg.

Cook in an oven (220C) for 30-40 minutes. Serve with chips and peas or beans or a salad.