BBC navigation


Rabbit pie


Preparation method

  1. Cut up the rabbit (which should be young), remove the breast-bone and bone the legs.

  2. Put the rabbit, slices of ham, forcemeat balls and hard-boiled eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace and grated nutmeg.

  3. Pour in about 300ml/½pt water, cover with a pastry crust, and bake in a well-heated oven for about 1½hour. Should the crust acquire too much colour, place a piece of paper over it to prevent it from burning.

  4. When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast and leg bones of the rabbit and 2 or 3 shank-bones, flavoured with onion, herbs and spices.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss