Wild Rabbit Pot Pie
A buttery, flaky crust tops a hearty filling of tender wild rabbit, cream of mushroom sauce, and cut vegetables for a comforting, rustic dinner. It’s a great way to turn a fresh-caught rabbit into a warm, satisfying meal.
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 1/4-inch cubes
- 1/2 cup celery, sliced
- 1/2 cup onion, chopped
- 1/2 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 the meat, or in a pressure cooker for about 20 minutes.
- Remove rabbit and let cool before deboning. Save the broth and freeze for later recipes, if desired.
- Debone and shred the 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 5-10 minutes.
- Add potatoes. Cover and cook 10 minutes, stirring twice. Add the additional tablespoon of butter and reduce heat if potatoes begin to stick.
- Stir in celery, onion, and peas. Cover and cook 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 combine.
- Spoon mixture into a 2-quart casserole dish and top with the thawed pie crust, gently remolding and tucking the edges under to fit the dish.
- Cut several 1-inch slits in the pastry to allow steam to escape.
- Brush pastry with egg yolk and sprinkle with coarse salt and pepper, to taste.
- Bake in a 375°F oven until golden brown, about 30-35 minutes.
Cook’s Notes
Take care while deboning the rabbit to remove any small bones or shot that may remain in the meat. Using a pressure cooker instead of a slow cooker will speed up the rabbit-cooking step significantly if you’re short on time.
Ingredient Swaps
If wild rabbit isn’t available, shredded chicken or even squirrel can be substituted with similar results. You can also swap in frozen mixed vegetables for the carrots, celery, and peas if you’re short on prep time.
Serving Suggestions
Serve the pot pie hot, straight from the oven, alongside a simple green salad or warm crusty bread to round out the meal.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3-4 days. Reheat individual portions in the oven at 350°F until warmed through, as the crust can turn soggy in the microwave.
Common Questions
Can I use chicken instead of rabbit?
Yes, shredded cooked chicken works well as a substitute and requires no special deboning for shot or small bones.
Can I make this pot pie ahead of time?
You can prepare the filling a day in advance and refrigerate it, then assemble with the crust and bake just before serving.
Why does the recipe call for checking the meat for shot?
Since this recipe uses wild-harvested rabbit, small lead or steel shot pellets can sometimes remain in the meat, so it’s important to check carefully while deboning.