Fathead Rabbit Pie

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Rabbit Pie had always been something I wanted to try since I was very little. I read a lot of Enid Blyton books which are always descriptive when it comes to food and what the characters are eating. Rabbit Pie was mentioned in several books and I had always loved the sound of it and wanted to try it. It has however been mentioned to me that I maybe took the wrong thing away from the books by eating rabbit!

This pie is really simple and easy and uses the versatile and infamous Fathead for pastry. And if you’re like many others I know and can’t stand the thought of eating rabbits or just want to save some money since rabbit is expensive, this pie also goes wonderfully with chicken instead of the rabbit.

Fathead Rabbit Pie – Serves 6

1 rabbit
chicken stock (at least 2L)
1 stick celery, chopped
1 carrot, roughly chopped
1 onion, roughly chopped
200g bacon, diced
200g mushrooms, sliced
1 cup chopped parsley
salt and pepper
3 tbsp coconut flour
50g butter
reserved rabbit stock (approx 500ml – 1L)
1/4 cup cream
zest 1/4 lemon
1 quantity Fathead pastry with almond meal, get the recipe here

Cook rabbit in chicken stock with celery, carrot and onion for 1-2 hours until completely tender. Remove rabbit, strain and reserve stock. Strip meat from carcass,
into small pieces and set aside in a large bowl. Saute bacon and mushrooms and season with salt and pepper. Add to rabbit meat along with parsley.

Melt butter in a pot on the stove, stir in coconut flour to make a roux. Add reserved stock a bit at a time to make a sauce. Add stock until desired consistency is reached.
Add cream and lemon zest, season with salt and pepper. Add sauce to rabbit mixture, just enough to bind.

Make Fathead with salt added. Grease and line a pie dish with baking paper. Line pie dish with Fathead pastry. This is easily done by lifting entire piece of baking
paper with the Fathead still attached, laying over the pie dish and peeling off the baking paper. Trim excess pastry from around the edges and form back into a
ball. Prick Fathead base all over with a fork and blind bake 5-10 minutes until no longer soft to the touch.

Add rabbit filling to pie dish. Roll out remaining Fathead. It might be necessary to warm the remaining Fathead up again by microwaving, so it is easier to work
with (approx 10 secs). Top and cover the pie with Fathead, cut a cross in the centre and crimp the edges. Bake at 170C for 10-15 mins until pastry is cooked and nicely browned.

Nutritional Info:

Cals – 577.1

Fat – 42g

Protein – 40.4g

Total Carbs – 11.2g

Fibre – 3.5g

Sugars – 4.3g

Net Carbs – 7.7g