Gardener’s revenge pie
If you’ve never eaten game before, rabbit is a good place to start. It has a mild flavour and is simple to prepare.
SERVES 6 PREP 25min COOK 1hr 40min
• 1tbsp oil
• 4 smoked streaky bacon rashers, chopped
• 600g boneless farmed or wild rabbit, cut into 2.5cm pieces
• 1 onion, finely chopped
• 1 leek, sliced
• 3 garlic cloves, crushed
• 2tsp dried tarragon
• 2tbsp plain flour, plus extra to dust
• 500ml cider
• 300g small chantenay carrots, trimmed (halved if large)
• 6tbsp crème fraîche
• 2tbsp wholegrain mustard
• 250g frozen peas
• 500g pack puff pastry
• 1 medium egg, beaten
• Buttered cabbage, to serve, optional
1 Heat oil in a large heavy-based pan or deep frying pan and fry bacon until starting to crisp. Using a slotted spoon, transfer to a plate. Brown rabbit in bacon fat, in batches if needed, transferring to the plate when done.
2 Add onion and leek to the pan and cook gently for 10min, stirring and scraping the base of pan. Add garlic, tarragon and flour; cook, stirring, for 1-2min. Gradually add cider, stirring to make a smooth sauce.
3 Return rabbit and bacon to the pan, along with any juices. Add carrots, bring to a simmer then reduce heat and cook on low for 35-40min, stirring occasionally, until both rabbit and carrots are just tender and sauce has thickened.
4 Preheat oven to 200°C (180°C fan) mark 6. Stir crème fraîche, mustard and peas into the sauce and check
seasoning. Tip into a 1.6 litre pie dish.
5 Roll out the pastry on a lightly floured work surface until it’s large enough to cover the top of the pie dish. Brush rim of pie dish with beaten egg and drape pastry over top. Trim excess pastry off and press with a fork to seal edges. Brush pastry all over with beaten egg. If you like, use pastry trimmings to make decorations, stick on top and brush with more egg.
6 Cook in oven for 35min, or until pastry is deep golden brown. Serve with buttered cabbage, if you like.
GET AHEAD Make filling up to 2 days ahead; cool, cover and chill. To serve, assemble pie and cook, allowing an extra 5-10min cooking time, until filling is piping hot. PER SERVING: CALS 709; FAT 39G; SAT FAT 22G; CARBS 47G