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Elizabethan Rabbit Pie

A sumptuous rabbit pie featuring dried fruits, grapes, and red wine, topped with shortcrust pastry and hard-boiled eggs.

MeatAutumnalBritishPieRabbit
Estimated Nutrition
Calories
716.2
kcal / serving
2864.8 kcal total
Carbs
53.6g
per serving
214.3 g total
Fat
35.5g
per serving
142.1 g total
Protein
45.6g
per serving
182.4 g total
Cook Time
115
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Shortcrust Pastry
Dairy
2
unit
Egg
Free-range, hard-boiled and halved
1
unit
Egg
Free-range, beaten for glaze
Fruits
2
unit
Apple
Peeled, cored and chopped
115
g
Grapes
Halved and deseeded
55
g
Raisins
1
unit
Orange
Zest and juice
GrainsCereals
1
unit
Plain Flour
For dusting
Liquids
300
ml
Red Wine
150
ml
Stock
Meat
1
piece
Rabbit
Jointed
NutsSeeds
1
unit
Bouquet Garni
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
OilsFats
55
g
Lard
Alternatively use dripping or butter
Vegetables
2
unit
Onion
Finely chopped
2
unit
Carrot
Diced
3
unit
Jerusalem Artichoke
Peeled and sliced
3
unit
Artichoke Hearts
Cooked and sliced

Method

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