Rabbit, Prune, and Onion Pie Recipe

Serves: 6 Save

Ingredients (20)

  • Savory pie dough, for double crust deep pie (preferably lard-based)
  • 1 whole white rabbit, skinned, 3 1/2 to 4 pounds (or one 3 1/2 to 4 pound chicken), broken down into 8 pieces
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • 2 tablespoons vegetable oil
  • 1 glass dry sherry or vermouth
  • 1 1/5 quarts low-sodium chicken broth (preferably home made)
  • 1 yellow onion, roughly chopped
  • 2 large carrots, peeled, divided
  • 3 stalks celery, peeled, divided
  • 6 sprigs thyme, divided
  • 3 bay leaves
  • 1/2 teaspoon whole fennel seeds
  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • 4 tablespoons butter, divided
  • 16 pearl or small cippolini onions, peeled
  • 12 prunes, pitted and cut into 1/4-inch pieces
  • 1 pound root vegetables (carrots, parsley, rutabaga, turnip, whatever) cut into 1/2-inch dice
  • 1 tablespoon finely minced parsley

Directions

Learn how to make this recipe at Serious Eats

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!