Rabbit, girolle & tarragon pie with garden peas

Name: Rabbit, girolle & tarragon pie with garden peas
Yield: Makes 4 individual pies
Cuisine: British
Ingredients: 1 medium egg yolk with 1 tbsp of water mixed in; 1 large onion, peeled and thinly sliced; 20 g unsalted butter; salt and pepper; 330 ml dry cider; 1 tsp English mustard; 1 tsp wholegrain mustard; 150 g girolle mushrooms, cleaned, washed and dried; 10 ml vegetable oil; 10 g chopped picked tarragon leaves, roughly half a bunch; 100 g plain flour; 5 g sea salt; 1 large onion, peeled and quartered; 1 carrot, peeled, and roughly chopped; 2 cloves garlic, peeled and crushed; olive oil; 800 ml chicken stock; 1 punnet pea shoots; 1 kg frozen peas, defrosted and drained; 1.5 litres water; 2 whole rabbits; 1 kg puff pastry; 160 g unsalted butter

Preparation info

Makes
4
individual pies

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Rabbit has a delicate, sweet flavour that needs to be complemented and lifted by the ingredients around it to allow it to shine through: juicy sautéed girolles and a simple pea sauce do just that. Making a stock of the roasted carcasses in this dish helps concentrate that flavour as the base of the sauce and the tender leg and shoulder meat flaked through is a great base for a classic pie.

Ingredients

Europe
United Kingdom
Pie

Ingredients

Method