Rabbit Pie With Puff Pastry
|Puff pastry/Commercial puff pastry||8 Ounce (Flaky Or Rough)|
|Bacon||8 Ounce, diced|
|Rabbit||2 Pound, jointed|
|Flour||1 1⁄2 Ounce|
|Stock/Water and bouillon cubes||2 Cup (32 tbs)|
|Egg||1 (For Glazing)|
Prepare the pastry and chill in refrigerator until required.
Saute bacon in a heated pan (skillet) in its own fat.
Drain and place in a casserole.
Heat lard or dripping in pan.
Coat rabbit joints with flour and saute until brown on all sides.
Place rabbit in casserole.
Add any remaining flour to pan and cook for 1-2 minutes until golden.
Add stock, bring to boil stirring continuously, then add to casserole.
Cover and cook in a moderately slow oven for 1 1/2 hours or until rabbit is tender Cool.
Remove meat from cold rabbit and place in a deep (5 cups) pie plate or shallow casserole, discarding bones.
Saute mushrooms in butter or margarine and add to rabbit.
Pour the meat sauce over.
Season with salt and pepper.
Roll out pastry and cover and decorate pie as directed in Steak and Kidney Pie.
Glaze pie with beaten egg.
Place pie on a baking tray and bake in upper third of a hot oven for 25-35 minutes or until pastry is cooked and golden brown.