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7 March 2012

Rabbit Pie

Photo: © childsdesign
There are various recipes for rabbit pie and this is the AFT Kitchen's version, which in one way or another is probably an adaption of those recipes.
We made this one to celebrate British Pie Week and have included some flavours that conjure up the British countryside, wild rabbit, of course, apples and cider. For an old-fashioned feel, the sauce is perked up with mace and mustard.
The pastry is very short. The ratio of fat to flour is quite high, but it makes the pastry so melt-in-the-mouth gorgeous.

Please do try to use wild rabbit as it is sure to have had a better life before being killed, plus a diet of wild grass and herbs can only improve the taste.

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