Rabbit Pie Recipe – The Artisan Food Trail

Ingredients

• 225g strong white flour
• ½ tsp salt
• 100g unsalted butter
• 50g lard
• knob of butter
• small amount of vegetable oil
• 300g boneless wild rabbit
• 1 tbsp plain flour
• 1 carrot, finely chopped
• 1 medium onion, finely chopped
• 1 stick celery, finely chopped
• generous pinch ground mace
• 150ml dry cider
• sprig thyme
• ½ tsp dijon mustard
• salt and pepper
• 2 tbsp creme fraiche
• half an eating apple, peeled, cored, thinly sliced
• 25g mushrooms, sliced
• 1 tsp fresh tarragon, chopped
• beaten egg or milk to glaze