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Rabbit pie with root vegetables served with fresh salad.
Tasty and unique rabbit pie with vegetables

Rabbit pie with root vegetables

Author: Flavelo
Recipes Main Courses
The 'Game Pie' is a legacy of medieval feasts. Since rabbit meat is extremely lean (low intramuscular fat), it is prone to drying out. The closed, steamy environment of the pie and the natural sugar content of root vegetables (carrot, parsnip) ensure juiciness. The acidity of the wine helps break down meat fibres, while the gelatin content of the stock makes the sauce velvety (velouté).
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 610 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Deep ceramic baking dish
  • Whisk (for lump-free sauce)
  • Brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Sulphur dioxide

Instructions

1 ✓

Peel the vegetables (carrot, parsnip) and cut into uniform, approx. 1.5 cm cubes. Pat the rabbit meat dry.

Tip: Uniform size ensures that they soften at the same time.
2 ✓

Brown the rabbit meat quickly in butter over high heat until it gets a crust. Remove the meat, leaving the fat in the pan.

Tip: The browned bits (Maillard products) at the bottom of the pan will give the sauce depth.
3 ✓

Throw the vegetables into the remaining butter and sauté for 5 minutes. Sprinkle with flour, stir, then pour in the wine. Scrape the bottom of the pan (deglaze), then add the stock.

Tip: The starch granules in the flour swell in the liquid and thicken the sauce.
4 ✓

Return the meat, season with salt and pepper, add the thyme. Cook for 10-15 minutes until the sauce becomes thick. Cool completely!

Tip: Cooling is essential for the texture of the pastry.
5 ✓

Preheat the oven to 200°C. Fill the ragout into the dish, cover with the pastry. Cut steam vents, brush with egg.

Tip: Press the edge of the pastry to the rim of the dish to seal in the steam.
6 ✓

Bake for 25-30 minutes until the pastry is golden brown and crisp.

Tip: It is ready when the sauce bubbles at the edges.

Recipe FAQ

Why use wine?
Alcohol (which boils off) acts as a solvent: it extracts flavours from vegetables and spices that would not dissolve in water. Additionally, the acid softens the meat.
Can I swap the parsnip?
Yes, for parsley root or celeriac, but the sweet, nutty taste of parsnip goes particularly well with rabbit.

Ingredients

  • 600 g Rabbit meat (filleted, diced)
  • 250 g Butter puff pastry
  • 2 whole Carrots
  • 2 whole Parsnips
  • 300 ml Chicken stock
  • 100 ml Dry white wine
  • 50 g Butter
  • 2 tbsp Plain flour
  • 1 whole Egg (for glazing)
  • 2 sprigs Fresh thyme