Rabbit, Prune, and Onion Pie Recipe

Name: Rabbit, Prune, and Onion Pie Recipe
Yield: 6 servings
Ingredients: Lard-Based Double Crust Pie Dough; Rolled Pie Crust (2-Ct); Whole Rabbit; Whole Chicken, 3-4lb; Kosher Salt; Freshly Ground Black Pepper; All Purpose Flour; Vegetable Oil; Dry Sherry; Dry Vermouth; Low Sodium Chicken Broth; Yellow Onion; Carrot; Celery Stalk; Thyme Sprig; Dried Bay Leaf; Fennel Seeds; Whole Coriander Seeds; Black Peppercorns; Butter; Pearl Onion; Cipollini Onion; Prune; Carrots; Parsnip; Rutabaga; Turnip; Minced Parsley

Serious Eats

Serves: 6 Save

Ingredients (20)

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