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Rabbit pie with root vegetables served with fresh salad.
Tasty and unique rabbit pie with vegetables

Rabbit & Root Vegetable Pie

Author: Flavelo
Recipes Main Courses
The 'Game Pie' is a medieval legacy. Since rabbit is extremely lean, it tends to dry out. A sealed, steamy pie environment combined with the natural sugars of root vegetables (carrots, parsnips) ensures juiciness. Wine acidity tenderizes the fibers, while the stock adds body to the sauce.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 610 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Deep Ceramic Baking Dish
  • Whisk
  • Pastry Brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Peel and dice carrots and parsnips into uniform cubes. Pat rabbit dry.

Tip: Uniform size means uniform cooking.
2 ✓

Sear rabbit in butter over high heat until browned. Remove meat, leave fat.

Tip: The fond at the bottom creates depth.
3 ✓

Sauté vegetables in remaining fat for 5 mins. Dust with flour, stir, then deglaze with wine. Add stock.

Tip: Flour thickens the liquid.
4 ✓

Return meat, season, add thyme. Simmer 10-15 mins until thickened. COOL COMPLETELY.

Tip: Cooling is essential for pastry texture.
5 ✓

Preheat oven to 400°F (200°C). Fill dish, cover with pastry. Cut vents, brush with egg.

Tip: Seal edges to trap steam.
6 ✓

Bake 25-30 mins until golden and crisp.

Tip: Done when sauce bubbles at the edges.

Recipe FAQ

Why use wine?
Alcohol acts as a solvent, releasing flavors from the vegetables that water can't. Plus, the acid tenderizes the meat.
Substitute for parsnip?
Parsley root or celeriac work, but parsnip's nutty sweetness pairs best with rabbit.

Ingredients

  • 1 1/2 lbs Rabbit Meat (boneless, cubed)
  • 1 sheet Puff Pastry
  • 2 medium Carrots
  • 2 medium Parsnips
  • 1 1/4 cups Chicken Stock
  • 1/2 cup Dry White Wine
  • 4 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 1 large Egg (for wash)
  • 2 sprigs Fresh Thyme