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Back To Rabbit

James's Rabbit Pie

1 x rabbit
1 cup water
1 cup milk
1 x onion, cut in quarters
1 x bouquet garni, made from parsley stalks, bay leaf, thyme sprigs
3 tbl butter
3 tbl flour
1 tbl Dijon mustard
2 cup milk
1/2 cup sour cream
60 gm grated cheddar cheese
8 x eschallots, finely chopped
2 tbl finely chopped parsley
    salt and pepper to taste
1 x egg and 1 tablespoon milk mixed together
PASTRY
125 gm butter
5 tbl milk
2 cup self-raising flour

 Method :
1. Cut rabbit into serving-size pieces and place in a bowl. Cover with water and leave for 1 hour; drain. Place rabbit in large saucepan with water, milk, onion and bouquet garni and bring to the boil. Reduce heat to a simmer and cook, covered, until meat is tender. Remove rabbit meat from bones and set aside.
2. Melt butter in large saucepan and add flour. Cook 1 minute then add Dijon and stir until smooth. Add 2 cups milk and stir until sauce thickens. Add sour cream and cheese and stir until cheese melts. Add remaining ingredients and mix well. Set aside while making the pastry.
3. Pre-heat oven to 190deg.C. Divide pastry in half. Roll out one half between sheets of Glad Bake or greaseproof paper to fit a 23cm pie dish. Spoon filling over pastry, levelling the top. Brush the edges with the egg and milk mixture.
4. Roll out the remaining pastry and place over the filling, pinching the edges into a decorative pattern. Brush top with egg and milk mixture and bake for 30 minutes or until pastry is golden. Remove from oven and rest for 10 minutes before cutting to serve.
Pastry:
1. Place butter and milk in saucepan and heat until butter has melted. Do not allow the milk to boil. Add flour and remove from heat. Stir until mixture leave the sides of the saucepan and forms a ball.