Crusted Rabbit Pie

Crusted Rabbit Pie Recipe

Always a lot of pleasure to prepare this kind of terrine, I really like the rabbit pie in crust, often very fresh, sprinkled with jelly that always reminds me of spring. I admit it is not very easy to bone the rabbit, it takes a little time. It’s white meat that isn’t very tasty, but in the old days every house that had rabbits had a fat old rabbit to kill for a rabbit pie. I always marinate my terrines a little, it gives them a particular flavor, here it is necessary for the meat of the rabbit and the Armagnac is not sufficient. Baking the crust is always a bit tricky, remember to cover the top of the pie with foil so that it can bake longer to allow the sides to brown a bit.

Rabbit pâté recipe for 8 people
Ingredients :

• 450 g boneless rabbit
• 200 g rib of loin, boneless
• 100 g of throat
• 1 chicken shallot
• 1 carrot
• 50 g parsley
• 5 cl of armagnac
• 15 g / kg of salt
• 2 sprigs of thyme
• 2 bay leaves
• 15 juniper berries
• Shortcrust pastry 400 g wheat flour
• 200 g butter
• 8 g of fine salt
• 0.05 g ground cloves
• 0.05 g of ground black pepper
• 0.05 g of ground cardamom
• 0.05 g ground nutmeg
• For the marinade 35 cl of Lalande de Pomerol

Instructions

1. Prepare the shortcrust pastry:
2. Add the ingredients to the food processor bowl.
3. Add the spices and salt, knead with the foil for a few minutes.
4. Film then set aside in the cold.
5. Wash the parsley in clean water, then hull it and dry it with paper.
6. Peel the shallot then cut it, chop it.
7. Peel the carrots, then cut the duxelles.
8. Bone the rabbit and the loin.
9. Cut 1/4 of the rabbit into small cubes and the rest of the meat.
10. Place the meat in a salad bowl.
11. Add the parsley, carrots and shallot, thyme, bay leaf and berries.
12. Cover with Lalande de Pomerol, film.
13. Leave to marinate for 12 to 24 hours.
14. Wring out the meat, then dry it with food paper.
15. Chop the meats, then add the rest of the cubed rabbit.
16. Weigh the meat then season with salt, respecting the dosage.
17. Pour the armagnac, mix with your hands to distribute the spices well.
18. Line the pie pan.
19. Roll out the shortcrust pastry, about 4 minutes, keeping a bit thicker, for the lid.
20. Gently place the shortcrust pastry in the mold without drilling a hole in the dough, letting it overflow by 1 cm above. Arrange the minced meat and divide the cubes of rabbit, until exhausted.
21. Cover with the thickest part, solder the edges. Pinch or pick off the edges.
22. Decorate the top of your pie.
23. Do not forget to make a small fireplace, to relieve your crust.
24. Brown with an egg yolk and a few drops of water using a brush.
25. Place in a hot oven at 200 ° for 30 minutes, then lower the oven to 180 ° and cook for another 30 minutes.
26. Protect the top with foil if it turns brown too quickly.
27. Leave to cool well in the refrigerator.
28. The next day, pour in the jelly, then leave to cool and unmold.

Preparation time: 50 minutes
Cooking time: 60 minutes
Number of people: 8
4 star rating: 1 review

Prepare the doughBone the rabbitMarinateBrown with eggZoom

What wine to drink with: Crusted rabbit pate

My favorite wine for this recipe Château la croix Chaigneau Lalande de Pomerol 2012 Grape varieties: Merlot and Cabernet franc
Temperature between 16 ° and 19 °

Partnership with the chatonnet vineyard in Néac in Gironde
A thought to all those connected from France or abroad in love with French cuisine and its wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for Rabbit Pâté in crust. I selected this Bordeaux wine a Lalande de Pomerol from the Vignobles Chatonnet estate after tasting it, I loved it.

Château la Croix Chaigneau Lalande de Pomerol 2012
A fairly sustained color with beautiful vermilion reflections, very expressive, it develops a powerful and rich bouquet. Some red fruits dominate at the start, red currants and raspberries, then a slightly peppery or even roasted coffee note. It is a delicate and finely tannic wine, in my opinion it will take some notes of nobility over time.

Chantonnet vineyards
Chateau Haut Chaigneau
Three Woods Path
33500 Néac

Phone: 05 57 51 31 31
Email: contact [at] vignobleschatonnet.com </p