Rabbit Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Cut the rabbit into neat pieces and sprinkle with seasoning.
Place the seasoned rabbit into a pie dish.
Add enough water to half fill the pie dish.
Cover and bake
Cover the pie with a crust and seal the edges.
Bake in the preheated oven until the crust is golden and the rabbit is cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rabbit
- Provides the meat, which becomes tender and cooked through as it bakes in the covered dish.
- Pie crust
- Forms a sealed top that traps steam and browns in the oven.
- Water
- Adds moisture and creates steam that helps the meat cook gently under the crust.
The step that matters
Seal the crust edges. A tight seal keeps steam inside the pie so the rabbit cooks in moist heat and the crust bakes evenly rather than drying out or leaking juices.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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