Rabbit Boodog Crumble
 
Prep time
Cook time
Total time
 
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Ingredients
  • For the Boodog Rabbit Pie Filling:
  • 1 Skinned Rabbit
  • 4 Carrots
  • 2 large Potatoes
  • 3 Onions
  • 4 Cloves Garlic
  • 1 Handful Prunes
  • 1 Handful Raisins
  • 1 tbsp. Chili Paste
  • 1 Handful Apricots
  • 4 Tomatoes
  • 1 Red Pepper
  • Salt & Pepper to taste
  • 2 tsp. Paprika
  • 3 tsp. Fennel Seeds
  • 1 tsp. Mixed Herbs
  • 200g Butter
  • 1Tin Canned Tomatoes
  • 100g Barley
  • For the Short Crust Pastry:
  • 200g Flour
  • 1 Pinch Salt
  • 100g Butter
  • Water to bind
  • For the Pie Crumble:
  • 100g Crushed Almonds,
  • 50g Crushed Peanuts
  • 50g Crushed Sunflower Seeds
  • 100g Flour
  • 1 Pinch of Salt
  • 1 Pinch of Pepper
  • 1 Pinch Chilli flakes
  • 50g Parmesan Cheese
Instructions
  1. For the Rabbit Filling:
  2. Skin and chop up one rabbit into large pieces and place in a bowl.
  3. Into the bowl, add some chopped carrots, potatoes, onions, crushed garlic and mix together.
  4. To the mixture add some raisins, apricots and diced prunes for sweetness.
  5. Throw in some chopped peppers and tomatoes to add colour and richness, and then season thoroughly with lots of salt and pepper.
  6. For added flavour sprinkle some paprika, fennel seeds, mixed herbs and chilli paste.
  7. To add a bit of fatty richness to the Boodog, add 200g of butter then some canned tomatoes to help liquefy the filling.
  8. Place all this in the pressure cooker
  9. Then add the barley with 200ml water to help create plenty of steam.
  10. Place the lid on, seal, and let cook on the stove for 20 minutes. Then set aside to cool down.
  11. Tip the contents of the Boodog out of the cooker. Separate the rabbit from the rest of the mixture and debone the rabbit meat.
  12. Return the rabbit meat to the rest of the mixture; this will be your pie filling.
  13. For the Short Crust Pastry:
  14. Add some flour and salt to a bowl and rub in the butter to ensure that the mixture is crumbly in texture before adding in water and binding gently together.
  15. Set this aside in a cool place for about fifteen minutes to rest.
  16. Roll out the pastry. Keep it quite thick, about ½ cm so it will hold the filling.
  17. Cut out a perfect circle & Place the pie casing in the baking dish gently so as to retain its shape and form, and place into the oven for about half an hour to bake blind at 180deg C. Remove and set aside to cool.
  18. Reheat the pie filling as needed and spread it evenly inside the pastry casing until it is completely full.
  19. For the Crumble:
  20. To a bowl, add the flour, a pinch of salt, pepper, chilli flakes, grated cheese and some butter then rub these together.
  21. Toast some crushed almonds, peanuts and a handful of sunflower seeds.
  22. Add the toasted almonds, peanuts and sunflower seeds into the crumble.
  23. Sprinkle the crumble on top of the pie filling and place it back in a hot oven at 200 degrees C to brown.
  24. Your Rabbit Crumble is ready to serve!
Recipe by Chef Kiran Jethwa at https://www.kiranjethwa.net/recipes/rabbit-boodog-crumble/