Savory Rabbit and Carrot Pie

Ingredients

• 800 g rabbit leg meat (4 rabbit legs)
• 2 large onions
• 2 cloves garlic
• 250 g celeriac
• 2 carrots
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 2 tbsp flour
• 400 ml wild stock
• 1 bay leaf
• 4 tomatoes
• 2 tbsp freshly chopped parsley
• 75 g breadcrumbs

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Peel and dice the onions, garlic, celeriac and carrots. Heat 2 tbsp oil in a braising pot, sear the meat over high heat until browned all around. Add the prepared vegetables and sauté for 1-2 minutes. Season generously with salt and pepper. Sprinkle flour over the meat and stir briefly to toast, then whisk in the stock. Add the bay leaf, cover and simmer gently on low heat for about 1 hour, stirring occasionally and adding more stock if needed. Dice the tomatoes, remove seeds, and add them to the ragout.

2. 2.

   Preheat the oven to 200 °C fan.

3. 3.

   Transfer the ragout into a pie tin.

4. 4.

   Mix parsley with breadcrumbs and sprinkle over the ragout. Drizzle with the remaining oil and bake in the oven for about 20 minutes until golden brown.