Rabbit and Olive Pie

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 680 g ( lb) boned rabbit meat including the liver and kidneys


Chop the meat and innards into small pieces. Heat the butter and oil in a frying pan and lightly brown the meat. Season and sift over the flour. Stir in the stock, gradually cooking until it thickens. Turn into a bowl and mix with the sage, juniper berries, cognac, olives, tomatoes, salt and pepper. Leave to cool. Divide the pastry in half and roll out into 2 circles to fit a 25.5 cm (10 inch)