Rabbit Pot Pie | Rabbit and Mushroom Pot Pie | Eat the Love
"This Rabbit Pot Pie has wild mushrooms and aromatics like leeks, onions and garlic. It's a sophisticated take on the classic chicken pot pie!..."
INGREDIENTS
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2 1/2 pound rabbit
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4 cups chicken stock
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2 cups all-purpose flour (280 g)
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1 teaspoon kosher salt
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1 teaspoon black pepper
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3/4 cups unsalted butter (170 g or 1 1/2 sticks)
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8 tablespoons water (2 additional tablespoons if needed)
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4 tablespoons olive oil (divided)
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1 medium onion (chopped)
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6 medium cloves garlic (chopped)
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2 leeks (cleaned and chopped)
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3 medium carrots (peeled and chopped)
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2 medium parsnips (peeled and chopped)
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1 pound brown mushrooms (sliced)
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1 ounce dried wild mushrooms
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1 teaspoon dried thyme
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Additional salt and pepper to taste
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6 tablespoons unsalted butter (85 g)
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2/3 cups all-purpose flour (95 g)
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1/4 cup dry sherry
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1 egg yolk
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Extra flour to roll out the dough
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