Recipe by: Tifany Hamlin
Adapted from NY Times recipe


¼ cup olive oil or lard
2 – 2 ½ pounds rabbit, cut into serving pieces
1 large shallot, diced
1 clove garlic, minced
1 small onion, diced
1 ½ cups carrot, rough chop
1 cup turnip OR 1 large potato, rough chop
1 cup celery, rough chop
1 Tbsp tomato paste
1 cup dry white wine
2-3 Tbsps brandy
4-6 cups chicken stock
1 Tbsp dried oregano
1 bay leaf
½ cup peas
1 Tbsp cornstarch w/ 2 Tbsps water
Sea salt & pepper to taste

pot pie filling

Topping:  Drop Biscuits (recipe follows)

  1. Preheat oven to 350 degrees. Heat oil or lard in a large dutch oven or oven-safe pot. Lightly flour rabbit pieces and brown in batches. Remove rabbit and set aside. In the same pan, lightly brown shallots, garlic and onions in oil remaining in pan. Add carrots, turnip or potato, and celery and cook for a minute more. Stir in tomato paste and oregano. Add the wine and brandy and simmer for 5 minutes to reduce.
  2. Add the stock and bay leaf and browned rabbit to the pot. Bring to a boil. Cover and cook in a preheated oven for 45 minutes. Remove from oven and remove rabbit to a platter. Cool until easily handled. Increase oven temperature to 400 degrees.
  3. While the rabbit pieces cool, bring remaining cooking liquid and vegetables to a simmer. Mix cornstarch and water into a slurry and add to pot. Stir well and cook until sauce thickens a bit (3 minutes or so). Remove from heat.
  4. Debone the rabbit pieces keeping meat in medium pieces. Add rabbit meat and peas to pot and mix well. Place mixture into a large casserole or individual 8 oz. baking dishes/ramekins.
  5. Mix drop biscuit recipe and place on top of pot pie mixture. Make sure to cover the top(s) well. This will make a seal while baking. Place a parchment paper lined baking sheet under pot pies (they will run over!).
  6. Bake for another 20-25 minutes or until biscuit topping is golden brown.

Quick and Easy Drop Biscuits

1 stick (4 oz) cold unsalted butter, cut into ¼-inch pieces and refrigerated
1 ½ cups all purpose flour
2 tsp baking powder
1 tsp kosher salt
¾ cup buttermilk OR milk kefir
1-3 Tbsps water (you want a wet batter for pot pies)

  1. Preheat oven to 400 degrees.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  4. Add milk (and water if using for pot pies) and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
  5. Top pot pies and follow baking instructions as mentioned above.


Continue for biscuits (omit water)

  1. For small biscuits: Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared a baking sheet lined with parchment paper.
  2. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.

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