Mrs McGregor’s Pie

January 20th 2014 -

On Saturday I was invited to St Arnaud (about 100km from Blenheim) to do my wild food cooking demonstration, Nuisance to Nutritious.  I’ve done a couple of these now, and they are always great fun, showing people how easy wild game is to cook and letting them taste some dishes.  I had premade my Mrs McGregor’s Pie, Wild Pork Goulash and Goat Curry; I demonstrated Wild Pork and Venison Meatballs.

Mrs McGregor’s Pie was my entry into the Monteiths Wild Recipe Competition, in which I got second place .  But I realised that I haven’t shared the recipe on here!  So here is my award winning prize recipe:

Mrs McGregor’s Pie

Ingredients:
1 onion finely chopped
600g wild rabbit loin chopped into 2cm cubes
1 leek thinly sliced
1 cup flour
Salt & pepper
10 button mushrooms quartered
1 cup wild rabbit stock or chicken stock
1 bottle Monteith’s Radler (or another light beer)
4 tbsp olive oil
Small handful fresh parsley and oregano, finely chopped
Flaky pastry

Method:
Mix flour with some salt and pepper
Toss rabbit in flour mix
Brown the coated rabbit with onion and olive oil
Slowly add the stock and beer while stirring
Add herbs and mushrooms and simmer to reduce and cook through, approximately 30-40 minutes
Line pie dish or single pie dishes with pastry and add mixture
Bake at 200°C until golden

Yield: 2 pies

Notes:
You can easily freeze the pie filling when cooked, separate into individual servings or in half to make one pie
Replace the mushroom and/or leek with other vegetables
If you don’t have access to rabbit, you can use chicken breast or thigh

Beth Barnes

This is the picture of me that was in the local paper at the time, the Marlborough Express.

Nuisance to Nutritious

One Response a “Mrs McGregor’s Pie”


  1. Linda Says:

    That pie looks so good, congrats!

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