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How To Cook Rabbit Pie

How To Cook Rabbit Pie

In recipe Chef Paul Mulvenna-Pegrum makes a traditional rabbit pie. This wholesome dish is perfect for a Sunday lunch.


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180° c  -  360° f


  • 200 g rabbit, cut into pieces
  • 250 g celeriac, chopped
  • 100 g leek, chopped
  • 1 garlic clove, crushed
  • 1 carrot, chopped
  • 1 shallot, chopped
  • 1/2 tsp rosemary, chopped
  • 1/2 tsp thyme, chopped
  • 75 ml white wine
  • 250 ml vegetable stock
  • 1 shortcrust pastry packet
  • 1 egg
  • milk
  • 1 tsp butter
  • oil


Heat the butter and oil, then add the rabbit pieces. Once the meat is sealed, add the chopped carrot, shallot, celeriac, leek, garlic, chopped herbs, white wine and stock. Simmer with the lid on for about an hour, by which time the rabbit should be nice and tender and the sauce should be reduced.

Roll out your pastry, then press it into a oiled pie dish. Cut off any excess, and use this to roll out a lid of the same thickness. Set the lid aside.

Spoon your mixture into your pie dish, brush the edge with an egg and milk wash, then place the lid on. Crimp the edges and prick a few holes in the top to let the steam out. Glaze with beaten egg and put it in the oven until the pastry is brown.