Rabbit and Fennel Pie

Name: Rabbit and Fennel Pie
Ingredients: 1 teaspoon salt; 2 teaspoons baking powder; salt and pepper; 200 g (7 oz) strong white flour; 150 ml (¼ pint) buttermilk; 1 egg beaten with 1 teaspoon of water and a pinch of salt; 65 g (2½ oz) chilled unsalted butter; 6 tablespoons of mixed fresh herbs, finely chopped; 175 ml (6 fl oz) white wine; 600 ml (1 pt) chicken stock; 1.25 kg (2½ lb) fennel, cut into julienne strips; 2 tablespoons flour; 1 tablespoon each of butter and flour mashed together, (beurre manié); salt and pepper; 1 tablespoon each of butter and flour mashed together, (beurre manié); 1 tablespoon each of butter and flour mashed together, (beurre manié); 1 egg beaten with 1 teaspoon of water and a pinch of salt; 1 egg beaten with 1 teaspoon of water and a pinch of salt; 125 g (4 oz) piece of unsmoked streaky bacon; 1 bay leaf; 1 onion, sliced; olive oil; juice and zest of half lemon; 4 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon fennel seeds; 1.25 kg (2½ lb) rabbit pieces

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1.25 kg (2½ lb) rabbit pieces

Method

Mix all the marinade ingredients together, pour over the rabbit pieces and leave for at least 4 hours or overnight. Cut the bacon into lardons and blanch for a few minutes then drain and dry. Fry the bacon in one tablespoon of the oil in a frying pan until brown, remove with a slotted spoon and place in a flameproof casserole. Add the onion to the pan. Stir until the onion has softened then rem