MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Suffolk Rabbit Pie
 Categories: Pies, British, Pork, Rabbit
      Yield: 6 Servings
 
     12 oz Shortcrust pastry
      8    Rabbit joints
      8 oz Belly pork; cubed
      2    Onions; peeled and chopped
      1 c  Water or chicken stock
           Salt & black pepper
           Tied Together With String:
      2    Parsley sprigs
      1    Thyme sprig
      3    Sage leaves
      1    Bay leaf
 
  Put the rabbit joints, belly pork, onion, herbs, and water or stock
  into a casserole and season to taste. Cover and cook for 1 to
  1-1/2 hours or until the rabbit joints are tender, topping up with
  water or stock as necessary. Discard the herbs and turn the stew
  into a large deep pie dish. Allow to cool. Set oven to 325°F or
  Mark 3. Roll out the pastry on a lightly floured surface to form an
  oval. Damp the edges of the pie dish and put on the pastry lid,
  trimming the edges neatly. Use the trimmings for decoration. Brush
  the pastry with a little milk or beaten egg to glaze. Increase the
  oven temperature to 400°F or Mark 6 and cook the pie for 40 to
  50 minutes, or until the top is golden brown. Serve with potatoes
  and swedes mashed together with butter and milk, carrots, and a
  green vegetable.
  
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