Mary’s rabbit pie

Name: Mary’s rabbit pie
Ingredients: 1 wild rabbit; 2 litres Chicken Stock, or water; 1 stick celery, chopped; ½ carrot, sliced; 1 onion, chopped; 1 piece lemon zest; 1 stalk parsley; 1 bay leaf; 1 sprig thyme; 1 teaspoon black peppercorns; 1 tablespoon extra-virgin olive oil; 100 g smoked streaky bacon, finely chopped; 150 g button mushrooms, sliced; ½ cup flaked almonds, toasted; ½ cup parsley, freshly chopped; salt; freshly ground black pepper; 1 quantity Shortcrust Pastry (recipe in the Cook’s Companion App and book); ½ cup fresh breadcrumbs; 150 g butter; 150 g plain flour; 1 1/4 litres reserved cooking liquid; 100 ml cream; juice of 2 lemons

www.stephaniealexander.com.au

Mary was my mother and my mentor. This rabbit pie is a family heirloom, cooked wherever and whenever my family meets. My mother would have used any rabbit caught by my grandpa, and the pie would have...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stephaniealexander.com.au.

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