Recipe for rabbit pot pie | Shooting UK

Ingredients

• 500g of good shop-bought puff pastry
• 2 whole rabbits, skinned and gutted
• Enough chicken stock to cover the rabbits, plus a little extra water if stock very concentrated
• 2 bay leaves
• 1 large onion cut into chunks
• 6 peppercorns
• 1 small bunch of fresh thyme, with some of the leaves stripped off to make up ½ tbsp reserved.
• 2 carrots, trimmed and peeled
• Zest of 1 lemon
• 1 large leek, trimmed and sliced into chunks
• 150g button mushrooms
• 1 medium sized onion, sliced
• Salt and pepper
• 50ml crème fraiche
• 2-3 tbsp flour
• 2 tbsp sunflower oil and a little butter
• 1 tbsp freshly chopped flat leaf parsley
• Egg wash: 1 egg yolk mixed with a little double cream