Black Rabbit Kitchen’s Rabbit and Shiitake Pie


Black Rabbit Kitchen’s Rabbit and Shiitake Pie
Shitake mushrooms give perennial favourite Rabbit Pie a fresh twist.


  • 2 whole rabbit
  • 2 carrots diced small
  • 2 red onions diced small
  • 2 celery diced small
  • 1 bunch of thyme chopped
  • 1 cup tomato Paste
  • 2 litre chicken stock
  • 1 cup sliced shiitake mushrooms
  • 8 cloves of garlic roughly chopped
  • 1 cup red wine
  • salt & pepper
  • olive oil
  • puff pastry



  1. Season rabbit with salt & pepper, using some of the olive oil sear off the rabbit in a pan until golden brown – set aside.
  2. In a pot (large enough to fit rabbit) using a little olive oil sauté onion, celery and carrot, add garlic and thyme.  Cook for two minutes, add tomato paste and cook a further two minutes.  Add red wine and reduce by three quarters, add chicken stock and shiitake mushrooms and bring to the boil.  Add the rabbit – these need to be fully submerged so add more chicken stock if needed.
  3. Reduce heat, cover and simmer for 11/2  – 2 hours or until rabbit is tender and falling off the bone.
  4. Remove rabbit, put stock back on the heat and reduce by half.
  5. Remove all the meat off the rabbit – be on the look out for the fine bones to remove them.
  6. Add the rabbit meat back into the stock, season with salt & pepper then pour into a tray and let set for 6 -8 hours or preferably over night.
  7. Line a pie tray with the puff pastry use a fork to prick the bottom then add the rabbit mix.  Cover with pastry and egg wash the top.
  8. Cook in a hot oven at 220 degrees Celsius for about 15 minutes or until pastry is cooked and golden brown


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login