Rabbit and Bacon Pie
Rabbit used to be a very common meat, and rabbit pie is one of the best things you can do with it. But these days, if you're not a hunter, it can be quite difficult to get hold of a rabbit. I actually had to phone 7 different butcher's shops to find one that had a rabbit, and it wasn't cheap. In this video I show you how to butcher a whole rabbit.
I was inspired to make this after watching a short 1932 film on the subject. As well as adding bacon to make the meat go further, the cook also added some hard-boiled eggs. This pie only had pastry on the top, and after cooking, a jellied stock was added and the pie was eaten cold. It was actually a bit of a mess. I decided to make 2 pies - one as per the film but without the stock added at the end. And the other, a true pie with pastry top and bottom, no boiled eggs, and jelly stock added.
The original film is here (caution, brittle accents):
The written recipe for rabbit pie is here:
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A long forgotten dish: Roman Pie (Rabbit, Cheese & Macaroni) ◆ 1940s / WW2 Era Recipe
★ About: Roman pie, commonly filled with a mixture of rabbit (or fowl), cheese, cream and macaroni, was once a dish regularly spotted in cookbooks or on the menus of restaurants or formal banquets from the late 19th Century to the middle of the 20th. But their appearance was fleeting and 80 years later by the 1950s, they seemed never to be mentioned of in print again.
Nearly another 80 years has passed since this WW2 version was published, and we believe that the Roman Pie is due a comeback. Written around the time that Roman Pies were on their way out of the limelight, this recipe pleasantly surprised us.
As far as pies go, this one is nice and light; great for summertime, and especially a picnic as it's a solid little thing and easy to transport.
Regarding the meat:- Truth be told, one of us had never eaten rabbit before and the other had but a very long time ago, so we relied on our butcher's instructions when it came to things such as cooking time and what to look out for when carving. Rabbits aren't in season at the moment in Britain, so ours was farmed rather than wild and therefore had a subtler flavour. If you are able to order in a wild rabbit you may use a little more onion or seasoning. If you'd rather use a different sort of meat, the next choice is 'fowl' - half of any you like, from chicken to guineafowl. Cook a whole one and use the rest the next day in another dish so that nothing goes to waste.
Earlier Roman Pies:- The earliest recipe we could find for Roman Pie is from The Godey’s Lady’s Book (Volumes 80–81, L.A. Godey, 1870) which is a very similar recipe to this one. It reads: ‘Boil a rabbit; cut all the meat as thin as possible. Boil two ounces of macaroni very tender, two ounces of Parmesan or common cheese, grated, a little onion, chopped fine, pepper and salt to taste, not quite half a pint of cream. Line a mould, sprinkled with vermicelli, with a good paste. Bake an hour, and serve it with or without brown sauce. Cold chicken or cold game may be used for this pie instead of a rabbit.’
Our Additions:- We should mention that we did add a few ingredients to the original recipe to boost the dish where we could, but I'm sure this would've been expected by the authors - especially with the roasting of the meat. The ingredients that we added are marked with a ✎ below.
Finally, the eagle-eyed of you might notice that the original ingredients list says ¼ oz of margarine and lard, which would be an eighth of an ounce of each. We have taken this to be a mistake; it should be a ¼ lb (4oz altogether, 2oz each) which is what you would usually expect for a short crust pastry proportionate to the other ingredients mentioned. We have reflected this in the ingredients list below and in our video.
__________________________________________
★ Ingredients:
For the short crust pastry:
½ lb / 227g Plain Flour
2 oz / 57 g of Lard
2 oz / 57 g of Margarine
Water
✎ 1 Egg
For the meat:
½ a Rabbit or Fowl, jointed (we used rabbit)
1 small Onion, or ½ a medium/large one
✎ Salt and Pepper to season
✎ Thyme
✎ Olive Oil
Other filling ingredients:
2 ½ oz / 71 g Grated Cheese (we used Mozzarella)
1 ½ oz / 43 g Macaroni - use a type already shaped as small rings if you can
Salt and Pepper to season
¼ pint / 142 ml Cream (we used single cream)
To serve with:
Fresh Parsley
Tomato Sauce, from the same book (see link below)
★ Full instructions:
★ For the Tomato Sauce:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Book Details: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)
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♪ Music: White River by Aakash Gandhi
Rabbit In Creamy Mustard Sauce | Classic French Recipes
Rabbit cooked in a creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions. This commonly called in France Le lapin a la moutarde
Written recipe:
when the weather is getting colder and autumn is approaching it is a good time to cook game meats. we look today at how to cook a rabbit in mustard sauce. Le Lapin a la moutarde is a typical French family dish.
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Home-made Steak And Kidney Pie. TheScottReaProject
How to make a Steak And Kidney Pie,A,Great British,traditional dish,a real winter warmer,made from scratch.The ultimate Steak And Kidney Pie,rich,thick,tender and unctuous,a real rib sticker.many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Not twirling my spaghetti in front of my Italian husband ???? #shorts
Delicious rabbit with mushrooms and dark beer || Dominique's kitchen
Grandmother's kitchen scores remarkably well in 2018. Rabbit meat is mild in taste and also very low in calories. A generous portion of mushrooms and a decent Belgian beer make the sauce or gravy so wonderful and delicious. This stew tastes nostalgic and at the same time contemporary, because all flavors and ingredients together form a golden combination.
You really must try this delicious rabbit with mushrooms and dark beer !
Ingredients (serves 4)
1 rabbit (1,5 kg)
100g of bacon
250g of mushrooms
4-5 shallots
2 bottles of dark beer (2 x 33cc)
4 speculoos biscouts
2 slices of gingerbread
1 chicken stock cube
some fresh parsley
For the full recipe, see link :
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