Rabbit and Greens Pie

Rabbit and Greens Pie

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6

I propose a recipe for rabbit and greens pie that will not only delight your taste buds but also transport you to a culinary universe full of flavor and tradition. This pie combines the succulent meat of rabbit with fresh and aromatic vegetables, resulting in a perfect dish for a family meal or a special dinner.

Recipe history: Meat pie is a dish that has been appreciated over time, often associated with festive meals or the simple joys of a family lunch. Each housewife has her own version, making it truly special. The ingredients can be adapted according to the season and preferences, turning each pie into a unique story.

Ingredients:
- 2 rabbit halves (whole back)
- 5 eggs
- 1 large onion
- 1 bell pepper
- 1 chili
- 1 small grated carrot
- 200 g chopped spinach
- a few broccolini florets
- 1 tablespoon sweet paprika
- sea salt, to taste
- freshly ground pepper, to taste
- a pinch of nutmeg
- 50 ml dry white wine
- 5 tablespoons tomato juice
- bay leaves
- peppercorns
- 3-4 sheets of pastry

Step by step:

1. Preparing the rabbit meat: Start by placing the rabbit meat in a pot, adding water, a little salt, a few peppercorns, and bay leaves. Let it boil over medium heat until the meat is fully cooked, about 30 minutes. Once cooked, remove the meat from the pot and let it cool. Then, shred the meat from the bones and chop it finely.

2. Sauté the vegetables: In a deep skillet, heat a little oil. Add the finely chopped onion and sprinkle with a little salt. Sauté the onion until golden, then add the paprika and mix well. Next, add the diced bell pepper, grated carrot, and a little water. Let the vegetables simmer over low heat until softened.

3. Add the meat: Once the vegetables are ready, add the chopped rabbit meat, white wine, salt to taste, and tomato juice to the skillet. Simmer the mixture over low heat until it reduces and thickens.

4. Preparing the spinach: In another skillet, sauté the spinach with a little nutmeg, sea salt, and freshly ground pepper. Separately, sauté the broccolini florets to give them a delicious flavor.

5. Preparing the baking dish: Preheat the oven to 180°C. Prepare a round baking dish (26 cm) and grease it well with butter. Place one sheet of pastry, brush with melted butter or a little oil, then add a second sheet of pastry and repeat the process until you finish the sheets (3-4 sheets is ideal). Make sure the sheets cover the edges of the dish well.

6. Assembling the pie: Start by adding half of the meat and vegetable mixture to the bottom of the dish. On top, spread a layer of spinach mixture. Continue with the remaining meat mixture, followed by another layer of spinach. Finish with the broccolini florets, arranging them evenly.

7. Finalizing and baking: Beat the 5 eggs and brush the pie with this mixture. Place the dish in the preheated oven and bake for 30-45 minutes or until the pie is golden and well cooked.

8. Serving: Once baked, let the pie cool slightly before slicing. It is delicious served warm or cold, perfect for a festive meal or a picnic.

Practical tips:
- I recommend using homemade rabbit meat, which is much tastier than store-bought.
- You can replace the spinach with other greens, such as nettles or parsley, to add a personal touch.
- If you want a less moist pie, you can reduce the amount of tomato juice.
- Try adding some olives or capers for a more intense flavor.

Nutritional benefits:
This pie is an excellent source of protein from rabbit meat, rich in vitamins A and K from vegetables. Spinach provides a generous amount of iron, while broccolini is full of antioxidants. Additionally, the eggs contribute omega-3 fatty acids, essential for a balanced diet.

Frequently asked questions:
1. Can I use other types of meat?
- Yes, you can substitute rabbit meat with chicken or turkey, but the taste will be different.

2. How can I store the pie?
- The pie stores well in the fridge, in an airtight container, for up to 3 days.

3. Can I freeze the pie?
- Yes, you can freeze it before baking. Make sure it is well wrapped in aluminum foil.

For a complete meal, I suggest serving it with a fresh salad of tomatoes and cucumbers, drizzled with olive oil and balsamic vinegar. Also, a glass of dry white wine will perfectly complement the flavors of the pie.

Enjoy this delicious dish and don’t hesitate to experiment with the ingredients to make it even more personal! Bon appétit!

 Ingredients: 2 halves of house rabbit, meaning the whole back... I prepare the thighs for a small roast 5 eggs 1 large onion 1 bell pepper 1 chili 1 small grated carrot 200 g chopped spinach a few broccoli florets sweet paprika sea salt freshly ground pepper a little nutmeg 50 ml dry white wine 5 tablespoons tomato juice bay leaves peppercorns 3-4 pastry sheets

 Tags:  meat pie