As the days draw in, we are reminded that soon we will be able to prepare real meals...no more salads...it will be pie instead!
I make this regularly. First cut up the rabbit and soak in salted water (a teaspoon to 500mls) for an hour or so just to take the edge off the 'rabbit' of it...drain, rinse well and dry with paper towel.
1 large rabbit, cut into serving-size pieces
a little flour
1 tbsp butter
1-2tbsp oil
8oz peeled and chopped onions
4 oz streaky bacon cut in slices
1/2 - 1tsp each dried thyme, marjoram, parsley
1 bayleaf
tsp grated lemon rind
1/2 pint beef stock
a good splash of port or red wine
salt and pepper
4 to 5 smallish carrots
1 tsp sugar
a walnut size of butter
enough short crust pastry to line and cover a good sized pie dish
1 egg yolk for glazing the pastry top.
Dust rabbit pieces in flour and fry in the butter and oil until rich golden brown; add the onions and bacon to the pan and fry over low heat. Add the herbs, lemon rind, stock, wine or port and seasoning. Cover and simmer gently for 3/4 to 1 hour. When the rabbit is tender, drain off and reduce what is left of the liquid if there is too much.
Peel and slice carrots, and blanch for 5 minutes in boiling water with salt, sugar and the knob of butter.
Preheat the oven 350F/180C.
Transfer the rabbit and its juices to the lined pie and scatter over the carrots. Cover with pastry, decorate (I cut out silhouettes of the Breton!) and brush with the egg yolk diluted with a little water.
Bake for 35 minutes.
sounds like the guy was into Epagneul Breton
we could just cut Silhouetes of Blaser rifles 
