Rabbit and Bacon pie
Why not try this recipe from The Crooked Well in Camberwell, which serves delicious urban rustic dishes and cocktails with homemade infusions, cordials and syrups.
Ingredients
1 whole rabbit (quatered)
200g of rock sea salt
150g of frozen baby onions
100ml of white wine
300ml chicken stock
1 dessert spoon of Arrowroot
2 dessert spoons of cold water
100g bacon battened
1/4 lemon zest
1/4 lemon juice
1 egg
Fresh ground White pepper
2 sprigs of chervil chopped
1 pack of puff pastry (300 g)
Duck fat (need enough to cover the quatered rabbit in the dish it is to be cooked in).
1 sprig of thyme
1 teaspoon of juniper berries
2 dried bay leaves
Method
Start by rubbing the rock sea salt into the whole quatered rabit, leave on a tray in a cool area for 2 hours then wash the salt off.
Pre heat your oven on 120c for one hour before you commence cooking!
Cover the rabbit with duck fat, 1 sprig of thyme, 2 juniper berries, 2 dried bay leaves & heat on the stove to 120oc. As soon as it starts to lightly simmer, gently stir the rabbit round to ensure even temperature of the fat. It should take between 15-25mins. Cover the pan with tin foil and place in the pre heated oven. Slow cook for 3 hours.
Place the chicken stock in a pan and bring to a simmer, add one dessert spoon of arrowroot and two dessert spoons of cold water. Mix ingredients together then whisk into the chicken stock, once combined take off the heat.
Reduce white wine with onions till fully reduced then add bacon. Reduce excess liquid and add the lemon juice as well as the zest. Pour in the stock, then add the slow cooked rabbit. Season with salt and pepper, add the chervil and then pour mix into a shallow tray & allow to cool.
Roll out Puff pastry, you will only need enough to cover the dish you'll be using but allowing an inch overlap. Place the cold pie mix into the dish & cover with the puff pastry. Beat an egg in seperate bowl. Brush the pastry with the egg wash and make some insertions with a knife or snip with a pair of scissors.
Bake the pie for 20-25 minutes.
Serve steaming hot and enjoy the fruits of your labours!
www.thecrookedwell.com