Dorset Rabbit Pie

Name: Dorset Rabbit Pie
Ingredients: 2 rabbits; seasoned flour; 450 g (1 lb) fresh breadcrumbs; 8 large onions, very finely chopped; grated rind of 1 lemon; salt and pepper; salt and pepper; a small bunch of fresh sage, finely cut; 2 eggs; 2 tablespoons milk; 5 rashers of unsmoked streaky bacon, de-rinded

Preparation info

6
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Rabbit can sometimes be dry - this is an old-fashioned way of sealing in their moisture and flavour. Eat it on its own (perhaps after a first course of salad) or with some simply cooked broad beans.

Ingredients

2 rabbits
seasoned flour
450 g (1 lb) fresh bread

Method

Joint the rabbits, dust them with seasoned flour, and put them in a straight-sided casserole. Mix the breadcrumbs, onion, lemon rind, salt and pepper and the sage leaves together and bind with the eggs and milk. Cover the rabbit with the rashers of bacon and lay the ‘stuffing’ over the top. Cook in the oven at