3 Cleaned Whole Rabbits (6-8 Lb. Avg Total)

Braised Rabbit Shepherd’s Pie

Yield: 6 servings

Total Time: 3 hours

Ingredients:

• 1 Wholey’s Market rabbit
• 3 tablespoons oil
• 1 large onion, sliced
• 3 – 4 carrots, sliced
• 2 – 3 slices of bacon, chopped
• 1 tablespoon flour
• Pinch powdered oregano
• Salt and pepper, to taste
• 2 ½ cups chicken stock or stock-cider
• 1 beaten egg

Pastry Ingredients:

• 2 ½ cups plain flour
• 11 ¾ tablespoons cold butter, cubed
• 1 teaspoon sea salt
• 1 egg
• 1 tablespoon balsamic vinegar
• 2 tablespoons ice cold water

Directions:

1. Heat oil in a frying pan and fry rabbit meat on all sides until brown. Place in casserole dish.
2. In same oil, lightly fry vegetables. Add oregano, sprinkle a little flour, and stir. Gradually add stock, stirring until smooth like a marinade.
3. Pour marinade over rabbit, cover, and cook at 350°F for half an hour. Lower heat to 300°F for one and a half hours or until tender.
4. While rabbit is cooking, place flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it reached a rough pebble consistency.
5. Whisk together the egg, balsamic vinegar, and sea salt. Add mixture to the butter and flour. Use two forks to gently toss until the dough begins to form.
6. Add cold water to bring the dough to a rough ball.
7. Turn the pastry out on to parchment paper and let it rest in the refrigerator for half an hour.
8. Add chopped bacon to rabbit and replenish the stock until it reaches the rim of the casserole dish.
9. Roll out pastry until it’s about ½ millimeters thick. Brush the edges of your pie dish with the beaten egg.
10. Lay pastry on top and prick the edges with a fork. Brush the top of the pie with remaining egg wash and cook for another half an hour or until golden brown.

This dish works well on its own or you can prepare a favorite side dish to complement the rich variety of flavors!