Ingredients
1 rabbit, jointed
3 tbsp oil
1 large onion, sliced
3–4 carrots, sliced
2 or 3 rashers of chopped bacon
1 tbsp flour
Pinch powdered marjoram
Salt and pepper
600 ml chicken stock or half stock, half cider
1 beaten egg
For the pastry
250g plain flour
170g very cold, butter (cut into small cubes)
1 tsp sea salt
1 egg
1 tbsp of balsamic vinegar
30ml ice cold water
You'll Need
Casserole dish
Ingredients
- Pat the joints dry. Heat the oil and fry the joints on all sides till brown. take away and place into a casserole.
- In the same oil gently fry the vegetables, add the marjoram, sprinkle a bit flour over and stir. Add the stock bit by bit, stirring till sleek, then stir in a very few tablespoons of the marinade.
- Pour this over the rabbit, cowl associated cook in a very moderate kitchen appliance at 180°c/350°F/ gas mark four for concerning [*fr1] an hour, then lower the warmth to one50°C/300°F/gas mark a pair of for an additional 1 1⁄2 hours or till tender.
- While the rabbit is preparation, place the flour and butter in a very bowl and employing a table knife, cut the butter into the flour till you've got a rough rock mixture.
- Whisk along the egg with the balsamy vinegar and ocean salt. Add this to the butter and flour and victimisation 2 forks gently toss through till the dough begins to return along.
- Add a bit cold water to bring the dough to a rough ball.
- Turn the pastry out on to parchment paper or cling film, parcel up and place within the electric refrigerator to rest for half-hour.
- Take the meat once braised from the bones, add a pair of or three rashers of cut bacon and fill the stock to return up to at intervals a pair of.5 cm (1 in) of the rim of the dish. Roll out pastry till it's zero.5 mm thick. Brush the sides of pie dish with a crushed egg.
- Lay pastry on prime and prick the sides with a fork. Brush the highest of pie with remaining egg wash associated cook for concerning [*fr1] an hour, till golden brown.
source https://recipetocooking.blogspot.com/2019/03/braised-rabbit-pie.html
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