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Rabbit Pot Pie


An Alternate Meat Source/Rabbit/Rabbit Pot Pie 

DJ WilsonDad raises rabbits for one of our meat sources on the farm. The other day we dressed some rabbits, and we had two that were a little older and bigger so I cooked them in the slow cooker overnight. I added two onions diced and some salt, pepper and, of course, water to cover. They simmered away on the high setting overnight – the aroma was very nice! When the meat had cooled, I took it off the bone and the result was three sandwich-size bags of rabbit meat for the freezer and about four cups of meat to use. There was also good amount of broth – about 1 quart. I would note that when you cook rabbit in this fashion you need to strain the broth as rabbits do have lots of small bones.

Pot Pie 1Pot Pie 2Pot Pie 3Pot Pie 4

Generally, when I cook rabbit for Dad, I fry the rabbit. We process the rabbits at about 8 weeks or about 2  1/2 to 3 pounds of meat when dressed. Rabbit this size is perfect for frying. I will talk more about fried rabbit in another post.

So – here I am with this rabbit meat and what to do? We are still using our potatoes that we harvested from 2013 so I am blessed with potatoes and I had some carrots and celery in the refrigerator. When I am at the farm I try to challenge myself to do with what we have on hand in the refrigerator, canned, or grow. I did not want to make a trip to town so – I started with those ingredients plus two more onions. Did I mention we like onion?!

On top of the stove, I melted about 1 teaspoon butter in a non-stick skillet and added 3 diced carrots, 3 stalks celery diced, 2 onions diced, and 4 medium potatoes diced. I simmered the veggies and added 1 cup rabbit broth.

Separately, in a saucepan I made a roux for gravy with 1 teaspoon butter, 1/4 cup cream, 3 tablespoons corn starch and about 1/4 cup rabbit broth. I continued to add broth making a thin sauce. I simmered the sauce to the consistency I wanted – a light sauce not runny and certainly not wallpaper paste.

In a bowl (because my pan was too small), I mixed the veggies, sauce, 3 cups rabbit meat. Then I used a pie dish and assembled as follows: bottom crust, veggie, rabbit and sauce mixture, and the top crust.

I baked the pot pie on 350 degrees F for about 30 to 35 minutes. Everything is cooked so you are basically cooking the pie crust and making sure the meat and veggie mixture warms and the sauce thickens a bit.  

Leftovers Note: You could – I did – make a separate rabbit gravy to serve with the pot pie on the second day. On the second day I found the pie to be a little dry and the rabbit gravy was delicious!


For those who like the ingredients listed here they are:

3 cups cooked rabbit meat

Vegetables: 4 medium potatoes, 3 stalks celery, 3 carrots, 2 onions all diced small

Sauce: 1 teaspoon butter, 1/4 cup cream, 3 tablespoons cornstarch, and approx. 1/4 to 1/2 cup broth as needed.

2 pie crusts – make your own or use a prepared one, as you like!

Enjoy and thanks for shooting the breeze!