prepared pastry for two-crust pie, homemade or package

6 tablespoons butter

6 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups chicken broth

2/3 cup half-and-half

3 cups chopped, cooked rabbit

Preparation:

Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly. Add liquids and cook slowly until thickened; add rabbit. Pour into pastry-lined pan. Roll out remaining pastry; cover rabbit mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.

Hare pie serves 6.

Mmmmmmmmmmmmmmmmmm ... BACON !!!

I think I will hold the prunes, though

Hare pie recipe

ingredients

150 g (6 oz) shortcrust or puff pastry

1 hare, jointed

4 oz (100 g) bacon, diced

salt and pepper

200 g (8 oz) onions, chopped

3 tablespoons redcurrant jelly

6 prunes, chopped (optional)

1/2 stick (4 Tbsp) 2 oz (50 g) butter

1/2 cup (50 g) 2 oz flour, sifted

1 pint (600 ml) stock

1 glass port

bouquet garni

method

1. Fry the bacon and onions in a little of the butter and set aside.

2. Roll the joints of hare in seasoned flour and brown in butter.

3. Add with the prunes to the bacon and onions, and pour over the stock.

4. Adjust the seasoning and put in the bouquet garni.

5. Stir until the sauce reaches boiling point, then reduce the heat and simmer for an hour.

6. Transfer the hare and sauce to a deep pie dish and add the port.

7. Add a little redcurrant jelly if the sauce is not thick enough.

8. Roll out the pastry, putting a strip around the top of the dish, put on the lid, glaze and bake at 220°C, 425°F, mark 7 until the pastry is golden brown, about 30 - 35 minutes.