Rabbit, Prune, and Onion Pie Recipe

Rabbit, Prune, and Onion Pie Recipe
20 Ingredients
  • 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
Nutrition
614
31% daily value
8 servings
                                       
                                           
     

Fat

35% 23

Saturated

39% 8

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

17% 51

Carbs (net)

- 42

Fiber

34% 9

Sugars

- 20

Sugars, added

- 0

Protein

102% 51

Cholesterol

45% 136

Sodium

74% 1772

Calcium

16% 159

Magnesium

23% 96

Potassium

34% 1597

Iron

32% 6

Zinc

40% 4

Phosphorus

89% 626

Vitamin A

24% 216

Vitamin C

42% 38

Thiamin (B1)

37% 0

Riboflavin (B2)

42% 1

Niacin (B3)

119% 19

Vitamin B6

118% 2

Folate equivalent (total)

27% 108

Folate (food)

- 90

Folic acid

- 10

Vitamin B12

641% 15

Vitamin D

28% 4

Vitamin E

8% 1

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 630
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