Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Rabbit Pot Pie
- Ready in: 30 minutes prep; 30 minutes to bake
- Serves: 6
- Complexity: medium
A scrumptious, juicy rabbit pot pie.
- 1 whole rabbit
- thyme, rosemary, and savory
- 1 cup flour
- pie crust
Rabbit: Put the rabbit in a pot and add water just until the rabbit is covered. Cook at a slow boil or just below for about two hours, until the meat is tender and pulls easily from the bone. Save the stock for gravy and reduce it while preparing everything else. (Reduce it by simmering it until half the water is gone or the stock looks colorful and is tasty.) Let the rabbit cool, then peel the meat from the bones. Mix the meat with carrots, peas, corn, and any other of your favorite veggies and set it aside in the refrigerator.
Gravy: Mix 1 cup of flour with warm water until there are no lumps. Remove stock from heat and slowly add some of the flour mixture, whisking it in until it resembles gravy. Add salt. It probably won’t need the entire cup of flour.
Pie Crust: Ask Lila to make pie crust (or just follow Joy of Cooking’s Deluxe Butter Crust recipe, and add extra butter). When the bottom crust is done, add the rabbit and veggies, and smother them with rabbit gravy. Add the top crust and put it in an oven preheated to 300 °F for about half an hour, until browning starts on top. Even with an inconsistent, uneven wood cook stove we haven’t gone wrong so we’re sure it’ll be yummy.