#rabbit pie

ok so you need

PIE CRUST*

5 tbsp. butter

2 c. cooked and shredded rabbit

1 yellow or sweet onion, chopped

2 carrots, chopped

1 c. mushrooms, chopped

3 cloves of garlic, minced

1 tbsp. fresh thyme, finely chopped

1 c. frozen peas

1/4 c. flour

1 c. rabbit bone broth (chicken stock or broth works as well!)

1/2 c. milk

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

Egg wash - 1 egg + 1 tbsp. milk whisked together and here’s the instructions

Preheat your oven to 425F and par-bake your pie crust in a dish of your choosing (cast iron, glass, and ceramic all work well!).

Heat 3 tbsp. of butter in a large saucepan over medium-low heat and add your finely diced onion. Sauté 5 minutes, or until translucent.

Add carrots, mushrooms, thyme, and garlic. Mix all veggies evenly in the pan and cover the pot. Sauté for another 5 minutes.

Add your last 2 tbsp. of butter and your seasonings - salt, pepper, onion powder, and garlic powder. Mix everything in the pan until your butter melts.

Add your frozen peas and cook for another 2-3 minutes, covered, until your peas are completely thawed.

Add 1/4 c. flour to the pot and stir to coat the veggies with the flour.

Slowly add your 1 c. of broth, mixing constantly so that the gravy thickens between each pour. Add your 1/2 c. of milk and mix continuously until the gravy thickens and looks uniform.

Add in 2 c. cook and shredded rabbit and mix well until all ingredients are heated through. Remove from heat.

Fill your prepared pie crust with your pot pie filling. Carefully add your top pastry and tuck the edges into the dish (see the video!). Using a fork to crimp the edges of the pie. Brush the top of the pie with egg wash and carefully cut an “X” in the middle.

i asked her to dance and she was very good at it

she also thrashed me on tank but you know, stuff happens : )

until next time~