Gardeners Revenge Rabbit Pie

Preparation Time:


Cooking Time:

1hrs 30mins



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Rabbit has sadly been relegated in the UK below chicken. Rabbit is more than equal to chicken, try this recipe and see.


1 tbsp Oil

4 smoky bacon rashers, chopped

600g (1lb 6 oz) boneless rabbit (wild is best)

1 onion - chopped

1 leek - sliced

3 cloves garlic, crushed

2 tsp dried taragon

2 tbsp plain flour

17 fl ozs cider (I used my student son's Strongbow)

300g chantenay carrots, trimmed. (any small carrot will do)

6tbsp creme fraiche

6 tbsp wholegrain mustard

250g frozen peas

500g puff pastry (shop bought)

1 medium egg, beaten


Heat the oil in a large deep frying pan and add the chopped bacon, when they start to become crispy remove them leaving as much fat as possible in the pan. Add the rabbit pieces and fry until lightly browned. then remove onto a plate.

Now add the onion and leek to the pan and gently cook for 10mins until soft, then add the garlic, tarragon and flour stirring for another 2-3mins. Add the cider slowly and stir into a smooth sauce. Put the rabbit and bacon back into the pan along with any excess juice or fat. Add the carrots, bring to a simmer and cook on a low heat for 35-40mins, stir occasionally. When both carrots and rabbit are tender preheat the oven to 180 C (mark 6)

Stir in the creme fraiche, mustard and peas in to the sauce and check seasoning. Tip into a 1.6 lit pie dish. Roll our pastry to cover top of pie dish, brush rim of pie dish with beaten egg. Put on pastry and seal edges with a fork. Brush pastry with beaten egg and cook in oven for 35mins or until pastry is golden brown.

Serve with any kind of green veg, it is an unctuous tasty meal. Lovely.