Rabbit:

Cup of Yum
1. Prep vegetables before cooking rabbit so you can save the scraps from the vegetables to add flavor to the broth.
2. To a deep saute pan or pot, add whole rabbit(s). Make sure the pan is deep enough to allow the rabbit(s) to be covered in water.
3. Add in vegetable scraps (carrot peels, celery leaves, onion skins, mushroom stems, garlic ends), white wine, and thyme sprigs.
4. Measure water to add to the pan. Add enough water to completely cover the rabbit(s) and vegetable scraps. Keep track of how much water you add.
5. Add half the amount of bouillon paste that you would need to make the amount of broth according to the water you added. For example, if you added 6 cups of water and your bouillon calls for 1 teaspoon of paste per 1 cup of water, add 3 teaspoons (1 tablespoon) instead of 6 teaspoons (2 tablespoons). The broth will reduce a bit so you don't want it to get too salty.
6. Bring the mixture to a simmer and cover the pan. Simmer over low heat for 2-3 hours, or until the rabbit meat is tender and able to be shredded.
7. Remove the rabbit(s) from the pot and let them cool slightly while you strain the broth.
8. Strain the broth through a fine mesh strainer and reserve the broth. For clearer broth, line the strainer with a paper towel or strain it through a nut milk bag. Reserve 2 cups for the pie. You can reserve the remaining broth for other recipes that call for chicken broth.
9. Remove the meat from the rabbit(s) and shred it into bite-size pieces. Set aside until ready to use. Refrigerate the meat if you are prepping it in advance.
10. Optional: add the rabbit bones back to the broth and let it simmer for a few more hours for more flavor.

Crust:

1. While the meat is cooking, prepare the pie dough.
2. Combine flour, sugar, and salt in a large bowl.
3. Add in butter cubes. Squish pieces of butter between your fingers to flatten them.
4. Once all the butter pieces are flattened, use a pastry blender to blend the fats into the flour mixture. Blend until all the butter pieces are pea-size or smaller.
5. Drizzle ice water over the flour mixture. Gently incorporate the water into the dough using your hands. Start with 8 tablespoons (½ cup) and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.
6. Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.
7. Form dough into 2 discs. Make 1 disc slightly larger than the other disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

Filling:

1. Preheat oven to 425°F.
2. Heat a large cast iron skillet over medium-high heat. Add the mushrooms to the pan and cook for 4-5 minutes, stirring frequently. This allows the mushrooms to release their liquid and reabsorb it, leading to super flavorful mushrooms. Remove the mushrooms from the pan and set them aside until ready to use.
3. Reduce the heat to medium-low and add butter. Stir to melt the butter. Add carrots, onion, celery, garlic, and thyme. Stir to coat in butter. Cook for 4-5 minutes or until the vegetables are starting to soften, stirring occasionally.
4. Increase the heat to medium-high. Add white wine and mushrooms to the pan. Bring to a simmer and simmer for 4-5 minutes, or until the wine has been mostly absorbed into the vegetables, stirring frequently.
5. Reduce the heat to medium. Sprinkle flour over the vegetables. Stir to coat the vegetables and cook for 1-2 minutes, stirring frequently so the flour doesn't burn.
6. Add 2 cups of the reserved broth and half and half. Stir to combine. Bring to a simmer and simmer for 5-7 minutes, or until the sauce is the consistency of a light gravy. You don't want it to be too thick or too thin! Stir frequently to ensure there are no lumps.
7. Remove the thyme sprigs. Taste the sauce and add salt and pepper. I used ½ teaspoon of each, but yours may need more or less depending on how much your broth reduced!
8. Add in shredded rabbit meat and peas. Stir to combine. Remove from heat and let the filling cool slightly while you roll out the crust.

Assembly:

1. Grease a pie pan with butter. Lightly flour a work surface. Lightly flour both sides of the larger dough disc.
2. Roll the dough into a rough circle. Hold your pie pan above the dough to ensure the circle is large enough to cover the bottom, sides, and lip of the pie pan.
3. Transfer the dough to the greased pie pan. Cut the excess dough around the rim of the pan.
4. Repeat with the smaller dough disc. Set aside until the pie is filled.
5. Pour filling into the pie pan. Spread it evenly in the pan.
6. Top the pie with the remaining dough circle. Cut the excess dough around the rim of the pan.
7. Using your thumb and forefinger, gently squeeze a small amount of dough until a small ridge forms. Repeat on the entire lip of the pie.
8. Cut slits in the top of the pie to vent. Combine egg and water in a small bowl. Brush a light layer or egg wash over the top of the pie. Place the pie pan on a sheet pan to catch any drips in the oven.
9. Cover the edges of the pie with aluminum foil or a crust shield to keep the edges from burning.
10. Bake on the middle rack for 20 minutes. Remove the aluminum foil or crust shield. Return the pie to the oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
11. Let the pie cool for 10 minutes before slicing. Serve hot and enjoy!