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Serves 4. 30 mins prep time and 1 - 2 hours cooking time.
Ingredients
1kg/2¼lb rabbit, jointed
60g/2oz butter
4 spring onions, chopped
2 sprigs thyme
300ml/½ pint double cream
1 tbsp cornflour mixed with 1 tbsp water
90ml/3fl oz dry white wine
3 tbsp chopped fresh parsley
225g/8oz shortcrust pastry
salt and pepper
1 beaten egg
Preparation method
1.Melt the butter in a frying pan and fry the rabbit joints quickly until golden brown. Stir in the spring onions and thyme and season well. Add the cream, cornflour paste and white wine and bring to the boil. Stir in the parsley.
2.Simmer gently for 30 minutes until the rabbit is tender. Cool and put in a pie dish.
3.Roll out the pastry and cover the rabbit with it. Make a steam hole and glaze with the beaten egg. Decorate with any trimmings of the pastry.
4.Heat the oven to 200C/400F/Gas 6.
5.Bake for 30-40 minutes until the pastry is cooked and golden and the filling is piping hot.
Ingredients
1kg/2¼lb rabbit, jointed
60g/2oz butter
4 spring onions, chopped
2 sprigs thyme
300ml/½ pint double cream
1 tbsp cornflour mixed with 1 tbsp water
90ml/3fl oz dry white wine
3 tbsp chopped fresh parsley
225g/8oz shortcrust pastry
salt and pepper
1 beaten egg
Preparation method
1.Melt the butter in a frying pan and fry the rabbit joints quickly until golden brown. Stir in the spring onions and thyme and season well. Add the cream, cornflour paste and white wine and bring to the boil. Stir in the parsley.
2.Simmer gently for 30 minutes until the rabbit is tender. Cool and put in a pie dish.
3.Roll out the pastry and cover the rabbit with it. Make a steam hole and glaze with the beaten egg. Decorate with any trimmings of the pastry.
4.Heat the oven to 200C/400F/Gas 6.
5.Bake for 30-40 minutes until the pastry is cooked and golden and the filling is piping hot.
