Can we say YUM! I absolutely love making rabbit pot pies. This recipe is pretty basic. You make the stew and put the stew in a pie crust and bake it.

Ingredients:

3 or 4 rabbits (skinned and prepped)
1/2 lb of bacon cut into cubes
1 lb bag of small potatoes3 stalks celery – sliced
small bag of baby carrots cut into three or four pieces each
1 large sweet onion cubed
1 pint of white mushrooms sliced
1-16 oz bag of frozen peas
2-4  beef bouillon cubes
1/4 c. flour

 

Prepare stew: Place rabbits in large pot and fill with water. (My were frozen and then thawed the day before.) Boil until meat is cooked and can be removed from bones. Do not overcook or you could end up getting small bones in your pies.

Remove all the bones so that just the meat is left. Cut up into small bite sized pieces. Set aside. Save two cups of broth to add to the stew.

In a large pot, cook diced bacon until crisp. Remove bacon and set aside. In grease, add celery, carrots, mushrooms, and onion. Cook until onion is softened. Add flour to coat all the veggies. Add potatoes and broth and bouillon. Bring to a boil and boil until the potatoes begin to soften.

Add meat and continue to boil on medium heat until broth thickens to a gravy. You can adjust the thickness by adding more flour or less when you coat the vegetables.

Last, add the frozen peas and bacon, and heat until peas are warm.

Allow stew to cool so gravy thickens more.

Unroll crust…yes, I don’t do crust unless I unroll it. Set into deep pie dish. Dust bottom of crust with 1-2 tbs of flour.

Add stew and top with top crust. Poke holes in top crust to allow it to steam. Use the pinch method on the crust to prevent the gravy from bubbling out as it cooks if you make full pies.

Bake at 350 until crust is golden brown.

Allow to cool. Refrigerate or top with aluminum foil and freeze. I use the aluminum pie plates when I freeze them so that my good pie plates are still available.

Makes approximately 4-5 pies.