Pie with Rabbit and Mushrooms

This English rabbit pie is essentially a stew baked under a puff pastry hat. Such a "lid" not only preserves all delicious and aromatic juices in the dish, but is also a wonderful crispy snack!

Ingredients

• 1 rabbit weighing 2 kg
• 200 g smoked pork belly
• 500 g defrosted porcini mushrooms
• 2 large onions
• 500 g puff pastry
• 200 ml dry white wine
• 2 tbsp. l. flour
• 2 tbsp. l. low-fat cream
• 4 tbsp. l. butter
• 2 tbsp. l. juniper
• 3 sprigs of thyme
• salt, freshly ground black pepper

Directions

1. For the marinade, crush the juniper, chop the thyme, mix everything with the wine. Cut the meat from the bones of the rabbit. Place the meat in the marinade, cover with plastic wrap and refrigerate for 2-3 hours.
2. Place the rabbit bones in a saucepan, pour in 1 liter of cold water and bring to a boil. Remove foam, salt, reduce heat to low, cook for 1 hour. Strain the finished broth.
3. Dry the rabbit meat. Heat 2 tablespoons in a skillet. l. butter, fry the rabbit on all sides until golden brown. Transfer the finished pieces to a saucepan with onions and mushrooms. Pour in 100 ml of broth, simmer for 10 minutes.
4. Transfer the contents of the saucepan with a slotted spoon to a deep dish. Fry the flour with 2 tbsp. l. butter, 3 min. Add broth, cook until thick, stirring occasionally. Pour the sauce into the mold.
5. Roll out the dough into a circle the same diameter as your shape. From the remaining dough, make a strip, stick it on the edge of the mold. Attach a dough "lid" to this strip. Grease the top of the cake with cream, make a hole in the center of the "lid" for steam to escape. Bake at 200 ° C until golden brown, 30 minutes. Serve hot.