Name: Rabbit Pie with Parsley Cream
Yield: Serves 4-6
Cuisine: British
Ingredients: 2 spring onions or 1 slim clove garlic, chopped; 1 medium-size rabbit, jointed; 2-3 tablespoons finely chopped parsley; egg yolk, to glaze; 300 ml (½ pint) crème fraîche or double cream; 2 teaspoons cornflour; salt and freshly milled pepper; 5 tablespoons medium dry white wine such as a riesling or a chardonnay; 225 g (8 oz) puff or shortcrust pastry; 6 tablespoons water; 60 g (2 oz) butter; 2 sprigs of thyme

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

A traditional English rabbit pie has long been associated with harvest time when meals were carried out into the fields so that farmworkers could eat in the shade of a tree. This pie is good at any time of the year, but late summer, around harvest time, seems particularly appropriate.

Ingredients

1 medium-size rabbit, jointed
salt and freshly milled pepper
60 g (2 oz

Europe
United Kingdom
Pie
Mediterranean
Summer

Method

Wash the rabbit and dry with kitchen paper. Season the joints of meat with salt and pepper.

Melt the butter in a frying pan and lightly brown the rabbit joints all over. Stir in the spring onions or garlic for 1 minute, then add the wine and 5 tablespoons of the water. Transfer the contents of the pan to a pie dish and add the sprigs of thyme. Cover with a sheet of foil, sealing the edg

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Ingredients

Method

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