Suffolk Rabbit Pie (English)

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3 Sage leaves; Tied together with string
12 oz Shortcrust pastry
1/2 pt Water; or chicken stock
Salt and black pepper
2 Sprigs parsley, fresh
8 oz Belly pork; cubed
8 Rabbit joints
1 Sprigs thyme, fresh
1 Bay leaf; Tied together with string
2 Onions; peeled and chopped

Original recipe makes 6



Put the rabbit joints, belly pork, onion, herbs and water or stock into a casserole and season to taste. Cover and cook for 1 to 1 1/2 hours or until the rabbit joints are tender, topping up with water or stock as necessary. Discard the herbs and turn the stew into a large deep pie dish. Allow to cool. Set oven to 325/F or Mark 3. Roll out the pastry on a lightly floured surface to form an oval. Damp the edges of the pie dish and put on the pastry lid, trimming the edges neatly. Use the trimmings for decoration. Brush the pastry with a little milk or beaten egg to glaze. Increase the oven temperature to 400/F or Mark 6 and cook the pie for 40 to 50 minutes, or until the top is goldep brown. Serve with potatoes and swedes mashed together with butter and milk, carrots and a green vegetable. Posted to MM-Recipes Digest V4 #275 by on Mon, 7 Oct 1996.

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Lovely, delicious only thing wrong this is an English recipe not American and the main ingredient is Rabbit not chicken hence the title.
Emmint 3y ago

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