Photo: Priscilla Du Preez
Rabbit and pancetta pot pies
19 ingredients
30 min
Serves 4
openrecipes
I kept rabbits as a child and I was so distraught when a fox ate them, I didn’t eat rabbit until my thirties! I’ve found it makes a great pie filling when combined with a little pancetta, to balance its leanness. Make this warming, hearty dish during autumn and winter when you’ll really appreciate it and rabbit is at its best.
Estimated Nutrition (whole recipe, rough)
1087
Calories
54g
Protein
40g
Fat
120g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g/6oz plain flour
- pinch of salt
- 65g/2¼oz cold, unsalted butter
- 65g/2¼oz cold lard
- 1 tsp lemon juice
- 1 free-range egg
- 25g/1oz unsalted butter
- 1 tbsp sunflower oil
- 2 rabbits
- 175g/6oz diced pancetta
- 1 onion
- 1 garlic
- 1 bulb fennel
- 175ml/6fl oz white wine
- 600ml/20fl oz chicken stock
- 1 bay leaf
- 300ml/10fl oz double cream
- 2 tbsp chopped parsley
- salt and black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes