Rabbit pie with suet crust recipe

Ingredients

• 2 Rabbits, jointed
• 1 1/2 kg Goose or duck fat (or enough to fully cover the meat in the pan)
• 3 Leeks, sliced
• 2 Onions, peeled and finely chopped
• 1 Bulb of fennel, finely diced
• 3 Cloves of garlic, peeled and finely chopped
• 1 tbsp Butter
• 1 handful Sage leaves, finely chopped
• 250 g Butter
• 200 g Plain (all-purpose flour)
• 1 1/2 l Milk
• 1 Bay leaf
• 1 tbsp Wholegrain mustard
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 300 g Suet
• 500 g Plain (all-purpose) flour, plus extra to dust
• 1 pinch Salt
• 500 ml Water
• 1 Milk, to glaze