Rustic Rabbit Pot Pie - Farm to Table Dinner

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waivio_hivecooking4 months ago3 min read

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Indulge in the comforting flavors of our Rustic Rabbit Pot Pie, a farm-to-table delight that brings a unique twist to a classic dish. The tender rabbit meat is enveloped in a creamy, herb-infused sauce and baked under a flaky golden crust, perfect for a cozy dinner with family.

Ingredients

🐇 2 pounds rabbit meat, preferably farm-raised, Teal Stone Homestead
🧈 3 tablespoons unsalted butter, Land O'Lakes
🧄 2 cloves garlic, minced
🧅 1 large onion, chopped
🥕 2 carrots, diced
🥔 2 potatoes, diced
🫑 1/2 cup frozen peas, Birds Eye
🥣 1/4 cup all-purpose flour, King Arthur
🥛 2 cups chicken broth, Swanson
🥄 1 teaspoon dried thyme, McCormick
🌿 1 teaspoon dried rosemary, McCormick
🧂 Salt and pepper
🥃 1/4 cup heavy cream, Organic Valley
🥧 1 sheet puff pastry, Pepperidge Farm
🥚 1 egg, beaten, Eggland’s Best

Instructions

1- Prep the Rabbit:

Preheat your oven to 375°F (190°C).
Cut the rabbit meat into bite-sized pieces and season with salt and pepper.

2- Sauté the Vegetables:

In a large cast-iron skillet (Lodge), melt the butter over medium heat.
Add the garlic and onion, sautéing until the onion becomes translucent.
Stir in the carrots and potatoes, cooking until they soften slightly, about 5-7 minutes.

3- Cook the Rabbit:

Add the rabbit meat to the skillet, stirring occasionally until it browns on all sides.

4- Make the Sauce:

Sprinkle the flour over the meat and vegetable mixture, stirring well to coat.
Gradually stir in the chicken broth, bringing the mixture to a simmer.
Add the thyme, rosemary, peas, and heavy cream.
Cook until the sauce thickens and all ingredients are combined perfectly.

5- Transfer and Bake:

Pour the mixture into a deep pie dish (Emile Henry).
Roll out the puff pastry on a floured surface and place it over the dish, trimming any excess.
Seal the edges and brush the top with beaten egg.

6- Bake:

Cut a few slits in the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.

7- Serve:

Allow the pot pie to rest for a few minutes before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Servings: 6
Calories: Approximately 450 per serving
Proteins: 30g per serving
Fats: 25g per serving
Carbohydrates: 30g per serving
Equipment: Knife, chopping board, large skillet, Lodge; pie dish, Emile Henry; pastry brush