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Pre-heat oven to 500F on grill; roast marrow bones in oven 5 minutes each side when oven comes to temperature (they will be brown)
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Cut half the meat in 1/2 inch cubes and leave the remainder in larger portions, some attached to bones ( I cut into 1 inch portions)
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Season and sauté rabbit or chicken in small amount of oil on high for a couple of minutes each side, until starting to brown: set aside
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Season and sauté meat chunks until slightly brown, only 2-3 minutes: set aside
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Season and sauté and larger bones with meat attached on each side; set aside
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Season and sauté onions in caramelized pan; add about 1 cup in 3-4 portions when sautéing onions to release the flavour from the bottom of the pan (scrape and stir with spatula)
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Mix salt, pepper and Summer Savoury with powdered cloves (or make a bouquet garni for 4 whole cloves for easy removal before filling pie shells)
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Add all bones, meat, onions, seasonings and enough water to cover all ingredients in a large pan
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Simmer for 1 1/2 hours adding more water, if necessary on top of the stove, or in the oven
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Maintaining water liquid is important for the sauce; set the timer every 20-30 minutes and top up the liquid, as necessary
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Once cooked, remove the meat from the sauce; refrigerate overnight
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Scrape off hardened fat the following day; remove meat from bones
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Remove marrow from bones and place in sauce
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Leave some pieces larger, mince the tougher bits, (this is a rustic pie)
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Remove bouquet garni if used
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Sauté 1/2 large onion, minced; add sauce and season to taste
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Thicken with flour; Simmer for 2-3 minutes on stove top until flour is cooked and sauce thickens
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Return remainder of meat to warm cooking liquid; reseason, if needed and cool
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Pre-heat oven to 400F
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Roll pastry and place bottom crust into a spring form pan; ladle mixture into pastry shell
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Cover with top crust; flute edges; prick to release steam
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Wash crust with egg yolk or cream for a shiny surface
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Bake at 400 degrees F for 30 to 40 minutes until the crust is golden