Rabbit Pot Pie

Posted By Newfie2007.

Ingredients.

8 oz. apple wood smoked bacon, cut up
1/2 cup all-purpose flour
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 domestic rabbit (5 lb.), cut in pieces
2 1/2 cups chicken broth
1 1/2 cups dry white wine
4 cloves garlic, minced
2 Tbsp. snipped fresh rosemary
1 lb. fingerling potatoes, cut in 1" pcs
4 medium carrots, cut in 1" pcs
1 medium red onion, cut in thin wedges
3 baby leeks, sliced
1/2 cup sliced celery

1/3 cup butter, softened
1/3 cup all-purpose flour
Kosher salt
ground black pepper
1 recipe herb pastry crust (below)

Directions.

Brown bacon in oven, stirring occasionally. Drain, reserving drippings in pan. In a large resealable plastic bag combine 1/2 cup flour, 1 1/2 tsp salt, and pepper. Place rabbit in bag. Seal and shake to coat. Brown rabbit on all sides in bacon drippings. Drain fat from oven. Add chicken broth, wine, garlic, and rosemary. Bring to boiling; reduce heat. Cover and simmer 1 hour. Add potatoes, carrots, onion, leeks, and celery. Return to boiling.
Reduce heat and simmer 15 to 20 minutes more.
Remove rabbit from oven to cool. Stir together butter and 1/3 cup flour into vegetable mixture in pan until thickened and bubbly. Remove from heat. Remove rabbit meat from bones; coarsely chop or shred. Stir meat and bacon into vegetable mixture. Season to taste with additional salt and pepper. Transfer mixture to baking dish.


On a lightly floured surface, roll & unroll Herb Pastry Crust atop rabbit mixture in dish. Tuck any edges into baking dish. Cut a few slits to vent. Bake in a 400° oven 40 minutes.
Herb Pastry Crust:
Combine 1 1/2 cups all-purpose flour, 1 tsp snipped fresh rosemary, 1 tsp snipped fresh oregano, 1 tsp snipped fresh thyme, and 1/2 tsp Kosher salt. Using a pastry blender, cut in 6 tbsp cold butter and 2 tbsp shortening until the mixture resembles coarse meal. Sprinkle 1 tbsp ice water over part of flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tbsp of ice water at a time (5 to 6 tbsp total), until all the flour mixture is moistened. Form dough into a ball.