Stephanie’s rabbit pie
Servings: 6
It’s one of the joys of my life to get to call people like The Cook’s Companion herself, Stephanie Alexander, a friend. Stephanie has a wicked sense of humor and a stoic, steely resolve, and has put this to full use, first as teacher-librarian, then as restaurateur, and finally as a beloved cookbook author and children’s food pleasurable education advocate through the Stephanie Alexander Kitchen Garden Foundation. On one of my first visits to Stephanie’s place, she showed me how to make the best simple green leafy salad – one that I popped into my book The Joy of Better Cooking, with plenty of tips. Stephanie brought along a rabbit to make her mother Mary’s famous rabbit pie – Mary having written her own cookbook in the 60s! I’ve not cooked with or eaten much rabbit in my time, but I’m told that generationally speaking, those in their 60s and above have fond memories of plenty of rabbit – an extremely destructive pest to Australian flora and fauna – on the table. If you aren’t able to access rabbit for this recipe, you’ve a very easy swap for chicken here. To cap things off, I tried to find something to do with one of Stephanie’s least favourite food memories: red jam on white bread sandwiches. There’s nothing that a bit of custard can’t fix, so we whipped up some simple jam & butter bread pudding, which you can swap for any kind of bready thing – from hot cross buns to croissants!
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This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.
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A Bite to Eat with Alice is a cooking show dedicated to creating delicious food. No matter your skill level, host Alice and her guest – who may not be able to cook toast – will inspire you to experiment in the kitchen.
