- For preparing
- 1 Quiche baking dish (about 26 cm or 10 inches)
- For the rabbit
- 4 Rabbit leg (600 grams or 1.3 pounds)
- 2 onions
- 2 garlic
- 3 tablespoons vegetable oil
- Black pepper (ground)
- 2 tablespoons Pastry flour
- 1 bay leaf
- 500 grams potatoes
- 400 grams carrots
- 1 bunch parsley
For the rabbit: Dice rabbit. Peel and dice onions and garlic. Heat oil in a Dutch oven, add rabbit and brown over high heat on all sides. Add onions and garlic. Season well with salt and pepper. Dust rabbit with flour and cook briefly, deglaze with 250 ml (approximately 1 cup) of water. Add bay leaf, cover and simmer for about 30 minutes.
For the dough: Combine all dough ingredients and knead into a dough. Wrap in plastic and chill for 1-2 hours.
Peel and dice potatoes and carrots. Add to rabbit and cook for about 20 minutes. Rinse parsley, shake dry and mince, then stir into rabbit. Simmer rabbit 30 minutes more, then let cool.
Preheat oven to 200°C (approximately 400°F). Set aside a third of the dough and roll out remaining dough on lightly floured surface. Press into a greased pan, then to with rabbit sauce. Roll out remaining dough and use to cover rabbit. Press edges to seal, cut a small hole in the center and bake for about 45 minutes.
Remove, let set briefly, then slice and serve.