A few weeks back we called into Pie and Ale in Manchester to fulfil the slightly hungover desire for pie after a night out in Leeds! Rabbit pie caught my eye and the filling was great- rabbit and black pudding. It was rich and filling, just what you want after a night out. The pastry was only so-so but overall it was a good attempt at rabbit and black pudding pie.
An idea was forming….Fast forward to last weekend and we popped into Booths in Clitheroe and I picked up a jointed rabbit. I was going to put my own stamp on the rabbit pie.
Rabbit is really easy to come by these days. As well as Booths, I’ve bought it at my local farm shop and Wigan market. You’ll not be surprised to hear that my trusty slow cooker was used. My hubby popped home at lunchtime when it was cooking to find Ginger the cat in the aroma-filled kitchen with a cheeky grin on her face. I expected to get home to find she’s broken into the slow cooker, but thankfully not!
My recipe is for the filling- what you do with it is up to you. A puff pastry pot pie would be delish, or a short crust too.
It looks like lots of ingredients and steps but it is really straight forward and the slow cooker takes most of the time, the rest is no more than 20 minutes.
Rabbit & Black Pudding Pie Filling
- 1 rabbit, jointed
- 2 slices black pudding, cubed
- 3 slices smoked streaky bacon, chopped into small pieces
- 1 carrot, diced
- 1 onion, sliced
- 2 cloves garlic, sliced
- Approx 150g chestnut mushrooms
- Small bottle (187ml) dry white wine
- 2 bay leaves
- Small handful fresh thyme, leaves only
- Plain flour approx 2 tbsp
- Salt and pepper
What you do
- Season the flour with salt and pepper and roll your rabbit joints in it
- Put the rabbit, carrot, garlic, onion, bay, thyme and wine in the slow cooker
- Cook on low for 6-8 hours
6-8 hours later…
- Fry the bacon, mushrooms and black pudding until cooked then transfer to a large bowl
- Take the rabbit out of the slow cooker and take the meat off the bones. The bones are small and brittle so go carefully. Put the meat in your bowl
- Pour the cooking liquid into the bowl over a sieve. This ensures that any small bones are caught as well as the bay leaves
- Mix your ingredients so they are all combined. You can now go pie crazy: short crust, puff top or even mash topped.
This is filling but rich so serve with a bit of green veg to cut through.
Edit – photos retaken December 2017.
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