Rabbit and leek pie

Main Dish
4 servings
15 min
35 min
Ideal dish to make one moment unforgettable!! Rather easy to make and very delicious!! For a festival to impress your guest.


Number of serving: 4

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


black onion seeds (optional)


  • 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).


Rabbit and Leek Pie, photo 1
Rabbit and Leek Pie, photo 2


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