Wild Rabbit and Pheasant Pie or Happy British Pie Week

It’s British Pie Week and I thought it would be only fitting to indulge ourselves in yet another pastry filled with a wonderful fusion of flavours. When people talk about “pies” here in England you never need to wonder if they mean “meat pies”, it’s assumed. The Brits eat fruit pies as well but the meat variety holds a special place in the nation’s hearts and stomachs. Works for me as I come from Russia, another pie loving nation. I didn’t need further convincing to embark on a pie making campaign. Earlier this week I blogged about Yellow Plum and Blueberry Galette and today I am sharing with you this completely unusual and utterly delicious Wild Rabbit and Pheasant Pie.

When I was growing up my mum used to make Rabbit and Sour Cream Stew. If you think of happy childhood memories it wasn’t one of them. My brother and I had very strong opinions about that dish and talks about the dislike for it provided for some quality bonding time between the siblings. I often wondered since then if I would think differently now that I am in possession of a very grown up taste. There are not too many foods I dislike provided they are cooked well. Alas, I had a few opportunities to test my theories. After all, where does one go to purchase a rabbit or a pheasant in North America? Now, England is a different story. Sometimes I feel like I am in a foodie heaven-so many things that I love are easily accessable and completely affordable! This was the case with rabbit and pheasant casserole mix I stumbled upon in one of the local shops. Although I had no idea what I was going to cook I knew I had to buy it.  Rabbit excited me but pheasant sent me over the top. If you are a book worm like me you’d probably also wondered what pheasants taste like after reading the descriptions of feasts in various books of old. How pleased was I when I spotted the design on one of my plates- the latest flea market find-  Asiatic Pheasants. Serendipity, indeed.
The recipe for this pie is a mixture of things-the memories of my mum’s stew, my usual meat pie recipe and also a bit of research. Without further ado let me introduce the final result.

Ingredients:

• Rabbit meat (skinless and boneless)-150 gr
• Pheasant meat (skinless and boneless)-150 gr
• Chicken thighs (skinless and boneless)-300 gr
• Onion-1 large
• Garlic- 1 clove
• Rosemary-2 sprigs
• Flour- 1tbsp. heaped
• White wine, vermouth or cider (optional)- a good splash
• Chicken stock- 2 cups
• Carrot- 1
• Peas-½ cup
• Potato- 1 medium
• Pre-made pie crust – 500gr
• Creme fraiche or sour cream- 2 tbsp.
• Salt and Pepper to taste
• Egg (beaten)-1

Method:

Heat a tablespoon of olive oil in a large pan, dice the onion and gently cook it in a pan over low heat for 5-7 minutes without colouring it. Dice your rabbit, pheasant and chicken into 1” dice and add to the pan, brown the meat over medium heat, add rosemary and cook for 2 more minutes, then pour in the wine, let the alcohol burn off and then add your stock, bring to a boil and turn the heat down. Gently simmer the mixture for 1.5 hours, stirring occasionally and adding more stock if a bit dry. At the end of the cooking time your meat should be very soft and the whole filling look like it’s swimming in gravy but not too soupy.

Adding vegetables is entirely your choice. I like a little bit of crunch in my pies provided by the veggies not the gristle :-). Slice the carrot and potato and add to the mixture, cook for 5-7 minutes, then add frozen peas. When I added my peas I realised it was the pea and corn mix, so that’s what the yellow flecks in the pictures are. Stir in your creme fraiche for the creamy consistency and cool your mixture so it doesn’t melt the pie crust when you pour it in. I am very impatient and often pay for it! Now is the time to preheat your oven to 200C/400F.

Roll out your pie crust to fit your pie plate making sure the bottom crust goes up the sides and hangs over the edges. Fill your pie with the meat mixture and cover it with the top crust. If you feel especially creative you can cut out rounds with a pastry/cookie cutter and assemble a pie topper out of them, overlapping them slightly and brushing each circle with an eggwash to make individual circles stick to each other and to give your pie an attractive shiny and golden finish. If you opt out for the traditional top crust don’t forget to make slits so the steam can escape. Bake at 200C/400F for 30 minutes until the pie is golden and the filling is bubbling.

Wild Rabbit and Pheasant Pie or Happy British Pie Week

Julia Frey of Vikalinka

Meat pie with rabbit and pheasant filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Main Course

Cuisine British

Servings 4 -6

Ingredients

  

1x2x3x

• 150 g Rabbit meat skinless and boneless
• 150 g Pheasant meat skinless and boneless-
• 300 g Chicken thighs skinless and boneless
• 1 Onion,large
• 1 clove Garlic
• 2 sprigs Rosemary
• 1 tbsp Flour, heaped
• 125 ml White wine vermouth or cider (optional)
• 500 ml Chicken stock
• 1 Carrot
• 75 g Peas, ½ cup
• 1 Potato, medium
• 500 g Pre-made pie crust
• 2 tbsp Creme fraiche or sour cream.
• Salt and Pepper to taste
• 1 Egg beaten

Instructions

 

• Heat a tablespoon of olive oil in a large pan, dice the onion and gently cook it in a pan over low heat for 5-7 minutes without colouring it.
• Dice your rabbit, pheasant and chicken into 1'' dice and add to the pan, brown the meat over medium heat, add rosemary and cook for 2 more minutes, then pour in the wine, let the alcohol burn off and then add your stock, bring to a boil and turn the heat down. Gently simmer the mixture for 1.5 hours, stirring occasionally and adding more stock if a bit dry. At the end of the cooking time your meat should be very soft and the whole filling look like it's swimming in gravy but not too soupy.
• Adding vegetables is optional. Slice the carrot and potato and add to the mixture, cook for 5-7 minutes, then add frozen peas.
• Stir in your creme fraiche for the creamy consistency and cool your mixture so it doesn't melt the pie crust when you pour it in.
• Preheat your oven to 200C/400F.
• Roll out your pie crust to fit your pie plate making sure the bottom crust goes up the sides and hangs over the edges. Fill your pie with the meat mixture and cover it with the top crust. If you feel especially creative you can cut out rounds with a pastry/cookie cutter and assemble a pie topper out of them, overlapping them slightly and brushing each circle with an eggwash to make individual circles stick to each other and to give your pie an attractive shiny and golden finish.
• If you opt out for the traditional top crust don't forget to make slits so the steam can escape. Bake at 200C/400F for 30 minutes until the pie is golden and the filling is bubbling.

Keyword meat pie, rabbit pie

Tried this recipe?Let us know how it was!

Note: I would love to point out that this recipe will work brilliantly with just chicken. I realise that rabbit and pheasant are not too common but don’t discard a great pie recipe if you don’t feel adventurous enough to try them. Substitute and enjoy!