"There once was an old dwarven abbot,
Who relished to feed upon rabbits;
When he'd eat eighteen,
he turned perfectly green,
Then swear to relinquished that habit!" Givil Runebreaker
About this recipe:
Difficulty: Moderate-Difficult
Comments: I cut steam holes into carrot shapes!
Preparation Time: 1 hour, 25 minutes minimum
Cooking Time: 45 minutes
Number of servings: 6 to 8 small pies
Serving suggestions: Mushy peas or mashed red skin taters with skins on. Marination: equal parts red wine and red wine vinegar enough to cover meat
1 carrot, cubed
1 onion, minced
sprig ot thyme Ingredients: 1 1/2 lbs coney 680.38 g
1 cup grated cheese 236.59 ml
1/2 cup currants or 1/2 cup raisins (or any other dried fruit) 118.29 ml
4 egg yolks
1/2 teaspoon ground cardamom 2.46 ml
1 teaspoon cinnamon 4.92 ml
1/2 teaspoon nutmeg 2.46 ml
1/2 teaspoon black pepper 2.46 ml
1/2-1 cup meat broth 118.29-236.59 ml
1 dash cooking wine
pie shells (with lid)
Cube rabbit then marinate for at least an hour, overnight is best. Broil the meat till very rare, but heated through. Mix with all other ingredients except the pie shell. For the broth, just add enough to make the mixture a little wetter. Put the mixture into the pie shells. Be sure the shell lid is sealed, and punch some holes in the top with a knife. Bake at 350F 180C 4 Gas Mark for 45 minutes to an hour, till the shell is golden brown. Can be served any temperature. It's easiest to cut when cold.
