3 tablespoons olive oil
1 1/2 Pound Rabbit (de-boned & chopped into pieces)
Salt & Pepper
1/2 teaspoon paprika
1 cup carrots
1 cup yellow onions
1/2 cup celery
1/2 cup mushrooms (baby Portabella)
1/2 cup peas
3 garlic cloves
2 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen.
1 egg slightly beaten
Preheat Oven to 400 degrees F.
In a 10 inch cast iron skillet. Add Olive oil and heat to medium high, add rabbit, salt & pepper, paprika & brown meat 3-5 minutes. Pull out with tongs set aside.
In same pan add carrots,onions,celery heat 3-5 minutes until tender. Ad garlic,mushrooms & peas 2 minute longer.
Sprinkle in flour till it dissolves in juices. Add chicken stock & stir, raise heat to a simmer until liquid thickens. Add heavy cream & rabbit back in. Taste and season if needed.
Unfold pie crust and place over the top of the skillet, tucking the edges inside the pan. Brush the top crust even with egg wash. Cut a couple vents.Place in oven for about 20 minutes until golden brown.
Adjustments from the first recipe:
I used bacon grease instead of olive oil because its cheaper and I dig on swine.
I didn’t use paprika, cause I didn’t have any. Seasoned with just salt and pepper.
Double the time on cooking meat and vegetables.
After I browned the rabbit and let cool. I chopped into very small pieces. Then added back in.
Go easy on the peas they can over power the dish.
I did use crust for the bottom, not just top.
I didn’t use cream because there was a Campbell’s Oven Sauce at the store that had cream in it and was on sale for .49.