Put a local farm's bounty to work with this recipe from Green Thicket Farm chef-owner Caleb Howerton.
Rabbit Pot Pie
Serves | 6 |
- 2 cups all-purpose flour
- 1 tsp kosher salt
- ²⁄₃ cup cold unsalted butter, cut into small pieces
- 5 to 7 Tbsp cold water, divided
- 1 whole rabbit (3½ to 4 lbs meat)
- 3 to 4 cups vegetable stock, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 to 2 stalks celery, diced
- 1 Tbsp all-purpose flour
- salt and freshly ground black pepper, to taste
| Preparation – Pot-Pie Crust | In a large mixing bowl, add flour and salt and stir together; cut in butter. Add 5 tablespoons water; mix to form dough. Add 1 to 2 additional tablespoons water if dough is too dry. Form dough into a ball and tightly wrap in plastic wrap; freeze for 5 minutes or until firm.
Remove dough from freezer. Roll out half and transfer to a pie pan; place other sheet of dough on a baking sheet and refrigerate. Return dough in pan to freezer until firm, about 20 minutes.
| Preparation – Pot-Pie Filling | Preheat oven to 375°F.
In a large casserole dish, add whole rabbit and 1 to 2 cups stock. Braise in oven for 1 hour. Remove rabbit meat from bones and shred; keep warm over low heat. Reduce oven to 350°F.
In a large skillet, add 1 tablespoon butter and sauté onion, garlic, carrots and celery for about 5 minutes or until soft. Set aside.
In a separate large skillet, melt remaining butter. Add flour and stir until a roux forms. Slowly add remaining stock to roux, incorporating cooked vegetables as you go; season with salt and pepper to taste. Heat until simmering. Add shredded rabbit meat. Remove pie crust from freezer; add vegetable-rabbit filling and top with refrigerated sheet of dough. Crimp edges of top layer to fit pie pan. Cut several slits in top layer of dough for ventilation and bake for 12 to 15 minutes or until crust is golden. Serve.