Name: Rabbit and Quince Pie
Yield: Makes 6
Ingredients: 20 thyme sprigs, leaves picked; 1 litre (35 fl oz/4 cups) white wine vinegar; 100 g (3½ oz) red onions, finely chopped; 1 carrot, chopped; 6 juniper berries; 1 celery, chopped; 1.5 kg (3 lb 5 oz) rabbit, cleaned and cut into 3 cm (1¼ inch) pieces, reserving the bones (ask your butcher to do this); 4 cloves; 6 quinces, peeled, cored and quartered; 100 g (3½ oz) pearl barley; ½ teaspoon potato flour; 5 g (⅛ oz/1 teaspoon) salt; 2½ g (⅛ oz/½ teaspoon) freshly ground black pepper; 1 quantity savoury shortcrust pastry; ½ quantity puff pastry; egg wash, for brushing; cumin seeds, for sprinkling; 5 whole peppercorns; 1 bay leaf; 10 garlic cloves, finely chopped; 30 ml (1 fl oz/1½ tablespoons) extra virgin olive oil; 100 g (3½ oz) celery, finely chopped; 500 g (1 lb 2 oz) caster (superfine) sugar

Preparation info

Makes
6

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Most of the products at the Bakery we tailor to customers’ tastes, as at the end of the day we want everyone to enjoy our food. Every now and then we make something that we know is not going to be a bestseller, but we make it anyway because we want to try different things to challenge ourselves, always with the hope that we will stumble onto something unique and truly tasty. This pie is one of those efforts.

This rabbit pie was made especially for the Easter holiday. Bugs Bunny woul