Thyme Rabbit Pie

    3 hours 20 minutes

    Fresh shortcrust pastry filled with rabbit pieces, onion, bacon, garlic and fresh thyme. It is then baked until the pastry is crisp and golden brown.

    11 people made this

    Serves: 5 

    • Rabbit Filling
    • 2 rabbits
    • 1 large onion, finely sliced
    • 250g bacon rashers, finely sliced
    • 130g butter (divided)
    • 2 cloves garlic, finely diced
    • 30g fresh thyme
    • 1 1/4 litres chicken stock (cubes and water mix is fine)
    • 2 cups (250g) 250g plain flour
    • 1 teaspoon olive oil
    • Pastry
    • 130g butter, cubed
    • 5 tablespoons cold water
    • 1 pinch salt, to taste
    • milk, for brushing

    Preparation:20min  ›  Cook:2hours  ›  Extra time:1hour cooling  ›  Ready in:3hours20min 

      Rabbit Filling

    1. To joint the rabbits, cut the hind quarters away from the body and separate the legs. Halve the leg joints. Cut the body horizontally through the backbone into two portions, stopping at the rib cage. Cut lengthways through the breastbone and divide the ribcage section in half. Flour and season the rabbit joints generously.
    2. Add a tablespoon (20g) of the butter to a very large saucepan with a drizzle of olive oil to stop the butter from burning. Add the rabbit joints and fry for 5 minutes until nice and browned then remove from the pan. Add the onions and bacon and fry until brown.
    3. Add the rabbit back to the pan along with the finely chopped garlic and thyme and cook for a further 2 minutes. Then add about half of the chicken stock and simmer gently for 40 minutes. Once simmered turn off the heat and let the mixture cool down completely.
    4. Pastry

    5. Put the flour, salt and butter in a bowl and run between your fingers to breadcrumbs consistency. Then stir in (use a knife) a little water until the mixture becomes dough. Wrap in clingfilm and chill for 20 minutes in the fridge.
    6. Roll pastry flat, use half to line the bottom of a pie dish. Fill with rabbit filling, cover with the other half of the pastry then brush with milk. Bake at 190 degrees C for 20-25 minutes.

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    Reviews in English (2)


    I created an account just to thank you for such detailed recipe. I have struggled to find one including rabbit which works  -  31 Aug 2016  (Review from Allrecipes UK & Ireland)


    Can't wait to try this! I had rabbit years ago when visiting France and I loved it ... like you say very under rated! I have never tried cooking it myself though, so I am going to have a go at making your pie. I went to my local butchers this week and 500g of Rabbit was only 2 pounds : )  -  02 Oct 2014  (Review from Allrecipes UK & Ireland)