In Chef's Table

The perfect rabbit pie

Celebrate this year’s British Pie Week (6th to 12th March) with a thoroughly British classic, rabbit pie. A rich and gamey favourite that’s spot on for a family gathering or dinner party – and is sure to get the table talking… rabbit, rabbit!

Simple and quick to make, this perfect pie recipe will definitely get you in the Pie Week spirit. But if crimping and trimming all that pastry isn’t your thing, then head down to The Bickley and try one of our delicious pie specials off the menu.


  • 500g diced rabbit
  • 125g smoked bacon
  • 100g pearl onions
  • 100g cooked puy lentils
  • 250g leeks
  • 2 x sticks diced celery
  • 1 clove of garlic, minced
  • 25g chopped parsley
  • 15g chopped tarragon
  • 15g chopped chives
  • 50g butter
  • 25g Dijon mustard
  • 25ml olive oil
  • 500ml chicken stock
  • 125ml white wine
  • 50ml Milk
  • 50ml double cream
  •  1 tbsp corn flour
  • Salt
  • Pepper
  • Sheet of ready made puff pastry

Heat the oil in a pan and cook out the bacon until crisp. Add half of the butter and sweat the celery and garlic for 2 minutes before adding the leeks and cooking for a further 5 minutes. Add the rabbit meat then increase the heat and add the wine. Reduce the wine by half then add stock and seasoning before bringing to simmering point. Simmer for 30 minutes then add herbs, mustard, onions, milk and cream. Mix cornflour and a little water and keep adding until sauce is thick and rich. Melt in the remainder of the butter and check for seasoning. Remove from the heat and add the lentils.

Cool the pie mix then pour into a suitable dish. Egg wash the sides of the dish and cover with pastry sheet then trim and crimp. Egg wash the pastry then cook in a preheated oven at 180°C for 40 – 50 minutes until piping hot and golden.


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