Rabbit pie

Rabbit Pie Recipe

It is a preparation that I adore, I like working the terrines and particularly the rabbit pie, I like the flavor of the meat that has marinated with a Puligny-Montrachet, the Burgundy goes wonderfully with this kind of terrine. The homemade shortcrust pastry here is flavored with spices, giving it a lot more flavor. I also like to find pieces of rabbit and make a rather fine stuffing, next time I will make you a pie without a chopper, which gives it other flavors and especially a different look. Of course you can make this rabbit pie with whatever wine you like, I like to serve my dishes with the wine I used for the marinade, it reinforces the flavors. The ideal will be to have a beautiful and big farm rabbit to make this rabbit pie.

Rabbit pie recipe for 12 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
  • 18 g / kg of home cooking salt for terrine
  • Pastry
  • 400 g of wheat flour
  • 200 g of soft 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 35 cl Chassagne-Montrachet marinade.


  1. Prepare the shortcrust pastry.
  2. Add the ingredients to the food processor bowl, the spices and the salt, knead with the foil for a few minutes.
  3. Film then set aside in the cold.
  4. Wash the parsley in clean water, then hull it and dry it with paper.
  5. Peel the shallot then cut and chop the.
  6. Peel the carrots, then cut the duxelles. Bone the rabbit and the loin.
  7. Cut into small cubes 1/4 of the rabbit.
  8. Roughly chop the rest of the meats.
  9. Add the cubed rabbit.
  10. Add the parsley, carrots and shallot.
  11. Pour the armagnac
  12. Pour in the Chassagne-Montrachet, the meat must be covered.
  13. Cover with a film and let marinate overnight.
  14. Chop the meats, reserving the ¼ rabbit cut into small cubes.
  15. Add the cubed rabbit.
  16. Mix with your hands to evenly distribute the spices
  17. Line the pie pan with a crust.
  18. Roll out the shortcrust pastry, about 4 minutes.
  19. Gently place the shortcrust pastry in the mold without drilling a hole in the dough, letting it overflow by 1 cm above. Pack the minced meat, until it is completely used up.
  20. Cover with the thickest part, solder the edges.
  21. Pinch or pick off the edges. Decorate the top of your pie.
  22. Do not forget to make a small fireplace, to relieve your crust.
  23. Brown with an egg yolk and a few drops of water using a brush.
  24. Place in a hot oven at 200 ° for 30 minutes, then lower the oven to 180 ° and cook for another 30 minutes.
  25. Protect the top with aluminum if it browns too quickly and cook for another 30 minutes
  26. Leave to cool well in the refrigerator.
  27. The next day, pour in the jelly, then leave to cool and unmold.


Preparation time: 40 minutes
Cooking time: 60 minutes
Number of people: 12
4 star rating: 1 review

What wine to drink with: Rabbit Pâté

My favorite wine for this Puligny-Montrachet Blanc Grape variety recipe: Chardonay
Temperature between 12 ° and 14 °

Trim the meatPrepare the marinadeMarinated meatPrepare the doughRoll out the doughSwitch to egg yolkCooked pâtéZoom<img src="/wp-content/uploads/2021/09/8986104546178806233.jpg" class="aligncenter"

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