Rabbit and Olive Pie

Name: Rabbit and Olive Pie
Ingredients: 300 ml (1½ pint) well reduced chicken or rabbit stock made from the bones; 300 ml (1½ pint) well reduced chicken or rabbit stock made from the bones; 1 tablespoons butter; 1 tablespoon flour; 680 g (1½ lb) boned rabbit meat including the liver and kidneys; 2 tablespoons oil; 680 g (1½ lb) boned rabbit meat including the liver and kidneys; 680 g (1½ lb) boned rabbit meat including the liver and kidneys; salt and pepper; salt and pepper; 1 egg mixed with a little water for glazing; 1 egg mixed with a little water for glazing; 340 g (¾ lb) puff pastry; 4 tomatoes, skinned, seeded and chopped; 12 black olives, stoned and quartered; 2 tablespoons cognac; 4 crushed juniper berries; 1 teaspoon fresh sage, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

680 g (1½ lb) boned rabbit meat including the liver and kidneys

Method

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)