Rabbit and bacon pies

Hearty individual pies, perfect for a Winter's Sunday


Rabbit and bacon pies

  • 2 hours 15 minutes
  • Makes 4

PER SERVING 811 kcals, protein 45.2g, carbs 48.7g, fat 41.8g, sat fat 20.4g, fibre 3.8g, salt 2.5g



  • butter rabbit 1, jointed
  • onion 1, peeled and quartered
  • carrot 1, peeled and rough chopped
  • juniper berries 5
  • black peppercorns 3
  • cider 300ml
  • chicken stock 200ml
  • smoked bacon lardons 200g
  • leeks 2, chopped
  • plain flour 2 tbsp
  • parsley 1/2 a small bunch, chopped
  • puff pastry 350g
  • 1.Heat a little butter in a large casserole. Season then brown the rabbit pieces all over (do this in batches if needed). Return all the rabbit to the casserole then add the onion, carrot, juniper, pepper, cider and stock. Bring to a simmer then put on a lid and cook for 1-11/2 hours until the meat is tender and comes away from the bone easily.
  • 2.Lift out the rabbit pieces and leave to cool. Strain the cooking juices through a sieve into a jug and discard all the solids left.
  • 3.Heat a pan and melt 2 tbsp of butter. Cook the bacon lardons and leeks until golden. Stir in the flour and cook for 2-3 minutes. Gradually add the cooking liquid, stirring until you have a sauce. Simmer for a few minutes.
  • 4.Heat the oven to 200C/fan 180C/gas 6. Strip all the meat from the rabbit and add to the sauce with the chopped parsley. Taste and season more if needed then divide equally between 4 small pie dishes.
  • 5.Roll out the pastry and cut 4 lids for the pies. Crimp onto the dishes then glaze with egg. Bake for 20-25 minutes until puffed and golden.