Rabbit pie

Rabbit pie is a traditional British dish that has been prepared and consumed for centuries. It is a savory pie that primarily consists of rabbit meat, along with various vegetables and herbs. The pie is typically encased in a flaky pastry crust and baked until golden brown.

History

Rabbit pie has a long history in Britain, dating back to the Middle Ages. Rabbits were a common source of meat for the lower classes, as they were plentiful and easy to catch. The pie was a practical way to use up leftover meat and vegetables, and the pastry crust helped to preserve the ingredients.

Preparation

The preparation of rabbit pie involves several steps. First, the rabbit meat is cooked until tender, often in a broth with vegetables such as carrots, onions, and celery. The meat is then removed from the bones and mixed with the cooked vegetables. This mixture is placed in a pie dish and covered with a layer of pastry. The pie is then baked until the pastry is golden and crisp.

Variations

There are many variations of rabbit pie, depending on the region and personal preference. Some recipes call for the addition of other meats, such as bacon or sausage. Others include different types of vegetables, or use a potato topping instead of pastry. In some parts of Britain, rabbit pie is traditionally served with a side of pickles or chutney.

Cultural Significance

Rabbit pie is often associated with traditional British country cooking. It is a common dish in rural areas, particularly in the South West and Wales. The pie is often served at special occasions and community events, and is a staple of British pub food.

See Also

• British cuisine
• Pie
• Rabbit