Rabbit Pie
Makes 6 servings.
Ingredients:
1 (3- to 4-pound) rabbit, cut up
1 small onion, chopped
1 teaspoon dried leaf rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
About 2 cups water or chicken broth
1/4 cup all-purpose flour
1/4 cup dry sherry or fresh grapefruit juice
1 cup whipping cream
Whole-Wheat Pastry:
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening or lard
About 2/3 cup milk
Method:
Wash rabbit and pat dry with paper towels.
Preheat oven to 350F (175C). Arrange rabbit pieces in a shallow 3-quart baking dish. Sprinkle with onion, rosemary, salt and pepper.
Add 2 cups water or broth. Bake, covered, 1 to 1-1/2 hours or until rabbit is tender.
Remove bones from rabbit, if desired. Measure broth and add water to equal 2 cups.
Pour into a skillet and bring to a boil. In a cup, blend flour and sherry or grapefruit juice until smooth. Whisk into broth. Cook, stirring, until thickened and smooth. Add cream.
Put rabbit meat into a deep pie dish or casserole. Pour gravy over rabbit. Prepare dough for Whole-Wheat Pastry.
Increase oven temperature to 425F (220C). On a lightly floured board, roll out dough to 1/4 inch thick. Cut into strips.
Arrange strips over rabbit, making a lattice-work crust. Press edges of crust to edges of dish. Bake 15 to 20 minutes or until crust is browned.
To prepare Whole-Wheat Pastry:
In a large bowl, combine flours, baking powder and salt. Using a pastry blender or 2 knives, cut in shortening or lard until mixture resembles coarse crumbs. With a fork, mix in milk. Gently knead just until dough holds together.
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