Rabbit and leek pie

Ingredients

• Flour
• Salt and pepper
• 1 rabbit, boned and diced
• 125g lardons
• 2 leeks, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 2 cloves garlic, crushed
• 125ml sherry
• Heaped tablespoon Dijon mustard
• 250ml chicken stock
• 20 thyme leaves
• 1 bay leaf
• Pastry
• black onion seeds (optional)

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Preparation

• Start by tossing the rabbit pieces in the seasoned flour and then browning in batches. Remove browned rabbit to a plate and set aside.
• In the same pan, fry off the lardons until the fat has rendered and add to the browned rabbit.
• Next, soften the leek, carrot and celery for about 10 minutes. Then add the garlic and cook for a further two minutes.
• Add the rabbit and lardons back to the pan, deglaze with the sherry and then add the rest of the ingredients. Bring to the boil and then simmer for 2 hours (longer if you have time).
  
• Once the rabbit has cooked through, the sauce should have reduced to a thick, syrupy liquid.
• If it hasn’t then turn up the heat and allow the liquid to bubble until it has thickened.
• Add the contents of the saucepan to your pie dish, top with the pastry, brush with an egg (and sprinkle with the onion seeds if using) and then cook until the pastry has browned (about 25 minutes).

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