Rabbit pie is a classic, hearty dish perfect for campfire cooking. The version I’m sharing with you here – a creamy rabbit pie cooked in a Dutch oven over a campfire – brings together a satisfying blend of tender rabbit, smoky bacon, and rich cider-cream sauce, all topped with a golden, flaky crust.
Cooking this pie in a Dutch oven over an open fire captures additional rustic charm, making it an unforgettable meal.
Whether you’ve caught your own rabbit or brought some pre-prepared, this pie is sure to impress and fill everyone around the fire.
How to dress a rabbit is covered on our Elementary Wilderness Bushcraft field course and our Online Elementary Wilderness Bushcraft course.
Recipe: Creamy Rabbit Pie
Serves: 4-6 (depending on appetite)
Rabbit Pie Ingredients:
- 2 rabbits, de-boned and chopped
- Butter (for cooking)
- Flour (for dusting the meat)
- 1 large onion, finely chopped
- 1 leek, chopped
- 2 cloves garlic, minced
- 200g streaky bacon, chopped
- 1 bay leaf
- 1 small bunch of thyme
- 1 cup cider
- 500ml chicken stock
- 1 cup cream
- A pinch of grated nutmeg
- 100g pitted prunes, chopped
- Salt and pepper, to taste
- Shortcrust pastry (enough to cover the top of your Dutch oven; ready-made is convenient, but homemade pastry can be made if you’re on an extended camp with extra ingredients)
Creamy Rabbit Pie: Method
1. Prepare the Dutch Oven and Sauté the Onion:
Begin by melting a generous amount of butter in a large Dutch oven over medium heat. Add the chopped onion and sauté until it softens and turns translucent.
2. Brown the Rabbit Meat:
Lightly dust the chopped rabbit meat with flour. Add it to the Dutch oven with the onions, cooking until the meat is browned all over, which helps lock in the flavors and adds a bit of thickness to the pie filling.
3. Add Bacon, Leek, and Garlic:
Stir in the chopped bacon, cooking for a few minutes until it begins to render its fat and turn golden. Then add the chopped leek and minced garlic, cooking until the leeks are softened and aromatic.
4. Build the Flavours:
Add the bay leaf and thyme to the pot, then pour in the cider and chicken stock. Bring the mixture to a simmer, and cook without a lid, allowing the liquid to reduce by about half. This concentration step intensifies the flavours and creates a more robust sauce.
5. Add Cream and Seasonings:
Once the liquid has reduced, pour in the cream and continue simmering for about 10 minutes. Stir in the chopped prunes and grated nutmeg, and season with salt and pepper to taste. The prunes add a subtle sweetness that balances the savoury flavours.
6. Prepare the Pastry Crust:
While the filling cools slightly, roll out your shortcrust pastry. Using the Dutch oven lid as a guide, cut the pastry to a size slightly larger than the lid, allowing for a bit of shrinkage as it bakes.
7. Cover and Bake:
Carefully lay the pastry over the pie filling inside the Dutch oven, being cautious not to burn your fingers. Place the lid back on the Dutch oven. Position the Dutch oven over a bed of embers and add a few embers on top of the lid to create an even heat, cooking until the pastry is golden brown and crispy. This should take around 20-30 minutes, depending on the heat of your fire.
8. Serve and Enjoy:
Once the pastry is beautifully golden, carefully remove the Dutch oven from the fire and let it cool for a few minutes. Serve generous portions with mashed potatoes and green beans for a hearty, comforting campfire meal.
This rustic creamy rabbit pie in a Dutch oven is a rewarding meal to share with friends around the fire. It offers rich flavours, plenty of hearty nutrition and is satisfyingly filling.
Give it a try on your next camp out. You’ll quickly see why it’s one of our favourites!
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