Rabbit and Crawfish Stargazy Pie

Rabbit and Crawfish Stargazy Pie, British Pies

Rabbit and Crawfish Stargazy Pie

In this whimsically constructed pie from restaurateur and cookbook author Mark Hix, rabbit and sweet crawfish form a thick, creamy, cider-rich sauce under a biscuit-like beef suet crust. Get the recipe Rabbit and Crawfish Stargazy Pie »Bill Phelps

In this whimsically constructed pie from restaurateur and cookbook author Mark Hix, rabbit and sweet crawfish form a thick, creamy, cider-rich sauce under a biscuitlike beef suet crust.

Rabbit and Crawfish Stargazy Pie
In this whimsically constructed pie from restaurateur and cookbook author Mark Hix, rabbit and sweet crawfish form a thick, creamy, cider-rich sauce under a biscuitlike beef suet crust.
Yield: serves 4-6

For the Pastry

  • 3 oz. beef suet (from your butcher), chilled and coarsely grated
  • 1 12 cups self-rising flour, plus more for dusting
  • 4 tbsp. unsalted butter, frozen and coarsely grated
  • 1 tsp. kosher salt
  • 2 eggs, 1 whole, 1 lightly beaten
  • 13 cup ice-cold water

For the Filling

  • 14 cup canola oil
  • 2 (2 1/2-lb.) rabbits, cut into 8 pieces each
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. unsalted butter
  • 1 small yellow onion, minced
  • 34 cup flour
  • 4 cups chicken stock
  • 13 cup dry hard apple cider
  • 12 oz. fresh or frozen crawfish meat, plus 7 whole head-on crawfish
  • 14 cup heavy cream
  • 1 tbsp. minced parsley

Instructions

  1. Make the pastry: Pulse suet, flour, butter, salt, and whole egg in a food processor into pea-sized crumbles. Add water; pulse until pastry forms. Flatten into a disk and wrap in plastic wrap; chill until ready to use.
  2. Make the filling: Heat 2 tbsp. oil in a 6-qt. Dutch oven over high. Season rabbit with salt and pepper; working in batches, cook until browned, 12–15 minutes, and transfer to a bowl. Add remaining oil, the butter, and onion to pan; cook until onion is soft, 4–6 minutes. Sprinkle in flour; cook 2 minutes. Whisk in stock and cider; boil. Reduce heat to medium and return rabbit to pan; cook, slightly covered, until tender, about 1 hour. Transfer rabbit to a bowl, and let cool; shred meat, discarding bones. Stir rabbit, the crawfish meat, cream, parsley, salt, and pepper into sauce.
  3. Assemble and bake the pie: Heat oven to 400°. Pour filling into a 9" pie plate. On a lightly floured surface, roll pastry into an 11" circle, about 16" thick. Brush the edges of pie plate with remaining beaten egg and lay pastry over top; crimp edges to seal. Cut seven 1" holes in the pastry about 1″ from the edges; insert whole crawfish, tails first, leaving heads and claws poking out. Brush top of pastry with egg; bake until golden brown, about 30 minutes.