After completing the hunt successfully, you return home to your family, proudly displaying the results of your efforts. Despite their initial admiration, no one seems eager to indulge in the rabbit you’ve brought back.
Don’t lose hope.
The Confit Rabbit Pot Pie effortlessly combines earthy and gamey flavors with comforting home-cooked goodness. With just a few simple steps and easily accessible ingredients, you can create a truly extraordinary meal that will have everyone at the table asking you to go back out for more.
- 2 whole rabbits
- 600-900 ml fat (duck fat preferred)
- 6-8 sprigs of thyme
- 6 whole garlic cloves, peeled and sliced
- 4 shallots, julienned
- 1c kosher salt
- 6-8 bay leaves
- 4 sprigs rosemary
- 2 c carrots, small dice
- 2 c frozen peas
- 1 c celery, small dice
- 1 c onion, small dice
- ⅔ c unsalted butter
- ⅔ c all-purpose flour
- 1 c whole milk
- ¼ c heavy cream
- Puff pastry
- Salt and pepper to taste
CURE THE RABBIT
- Line a large pan with ¼ inch of salt, covering the entire bottom.
- Evenly distribute garlic, thyme, and shallots.
- Cover tightly with plastic wrap and place in your refrigerator for 24 hours.
- Preheat the oven to 250 °F.
- Take rabbit out of cure and wipe off excess salt, garlic, and shallots.
- Place rabbit in a 2-inch baking pan.
- Heat fat on the stove in a pot until warm and liquified.
- Pour fat into the side of a pan (not on top of the rabbit) until fat covers 75% of rabbit, leaving the top exposed.
- Place the pan into the oven, uncovered, for 2 ½ hours.
- After 2 ½ hours, let sit until cooled to room temperature. Take the rabbit out, strain, and reserve fat.
- Gently pull the rabbit apart until chunky—you don’t want to shred it. Place in the bowl and set aside.
POT PIE FILLING, PUFF PASTRY AND ASSEMBLY
- Preheat the oven to 425 °F.
- Add a squeeze of cooking oil (avocado or grapeseed oil) into a saucepan and add carrots. Cook for about 15 minutes.
- Once carrots are tender, add in onion, peas and celery. Cook for another 5-10 minutes.
- Stir in confit rabbit, then add butter to the pan. Cook for 2-3 minutes or until butter is liquified.
- Stir in flour until a roux is formed. Cook for another 5 minutes or until it begins to smell nutty. Stir frequently and be careful not to burn it.
- Slowly stir in milk and heavy cream, adding only ¼ cup at a time. Once all milk and cream is in, heat until thick, stirring frequently.
- Take the mixture off heat and let it cool. Once at room temperature, cover and place it in the refrigerator. Cool for at least 1 hour.
- Once the mixture has cooled and has had time to set, scoop into an 8 oz ramekin and cover with just enough puff pastry to wrap around the sides. Use a knife to pierce the center with four small holes (or whatever design you want).
- Bake at 350 °F until the puff pastry is nice and golden brown (about 10-15 minutes).