Rabbit Pot Pie Topped with Cheese & Sliced Mushrooms

This wild rabbit pot pie recipe is sure to warm your belly and satisfy your hunger.

Made with a buttery flaky pot pie crust stuffed with cut veggies and a thick cream sauce and then topped with Cheese & Sliced Mushrooms makes this rabbit recipe one of our favorites.

Rabbit Pot Pie

Made with a buttery flaky pot pie crust stuffed with cut veggies and a thick cream sauce and then topped with Cheese & Sliced Mushrooms makes this rabbit recipe one of our favorites.

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Servings 4 people

Ingredients

  

• 1 quartered rabbit or 3 cups cooked wild rabbit shredded
• 2-3 tablespoons butter
• 1 cup carrots thinly sliced
• 1 medium potato peeled and cut into ¼-inch cubes
• ½ cup celery sliced
• ½ cup onion chopped
• ½ cup frozen peas
• 1 10.5 ounce can condensed cream of mushroom soup
• 1 cup water
• 1 frozen uncooked pie crust
• 1 egg yolk slightly beaten
• Coarse salt and pepper to taste

Instructions

 

• Cook quartered rabbit in a slow-cooker for 7 hours on low with just enough water to almost cover meat or in a pressure cooker for about 20 minutes. Remove and allow to cool before deboning. The broth can be saved and frozen for later recipes, if desired.
• Debone and shred rabbit, carefully checking for small bones and shot.
• In a large skillet, heat 2 tablespoons butter over medium heat and add carrots. Cover and cook for 5-10 minutes.
• Add potatoes. Cover and cook for 10 minutes, stirring twice. Add additional tablespoon of butter and reduce heat if potatoes begin to stick.
• Stir in celery, onion, and peas. Cover and cook for another 5 minutes or until all vegetables are fork-tender.
• Remove vegetable mixture from heat and mix in the cooked rabbit, cream of mushroom soup, and water. Stir well to mix.
• Spoon mixture into a 2 quart casserole dish and top with thawed pie crust, gently remolding and tucking edges under to fit dish.
• Cut several 1” slits in pastry to allow steam to escape. Brush pastry with egg yolk and top with coarse salt and pepper, to taste.
• Bake in 375°F oven until golden brown for 30-35 minutes.

Notes

For Ingredients & Equipment Used in
The Creation of this Wild Game Recipe
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Keyword pot pie, rabbit