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Jenny’s Hare Pie from Voyager

Jenny’s Hare Pie from Voyager


“If ye’ve brought meat, we’ll have it.  If not, it’s brose and hough.”

He made a face at this; the thought of boiled barley and shin-beef, the last remnants of the salted beef carcass they’d bought two months before, was unappealing.

“Just as well I had luck, then,” he said.  He upended his game bag and let the three rabbits fall onto the table in a limp tumble of gray fur and crumpled ears.  “And blackthorn berries,” he added, tipping out the contents of the dun bonnet, now stained inside with the rich red juice.

Jenny’s eyes brightened at the sight.  “Hare pie,” she declared.  “There’s no currants, but the berries will do even better, and there’s enough butter, thank God.”  Catching a tiny blink of movement among the gray fur, she slapped her hand down on the table, neatly obliterating the minuscule intruder.

“Take them out and skin ’em, Jamie, or the kitchen will be hopping wi’ fleas.”

Diana Gabaldon, Voyager (Chapter 5)

Don’t you just love Jamie and Jenny together?  Especially when it’s just the 2 of them.

Classic, ball-grabbing, times.

But not today — today, they’re all about the hare pie — which means so am I.

Hare Pie MalletThe first thing I did was went out and got me a rabbit. Some of you may be able to hunt your own, but I had to go to a specialty butcher for this fella here — and there was never a hope I was going to find a hare.  Congratulations if you can!  I’m a little jealous.

I went to one of my favourite hunters/foragers for help butchering Bugs up into 10 pieces, or collops, as Jenny later directs Jamie to do.

Then, still following Jenny’s directions, I took the massive wooden mallet that I found on the tool bench downstairs to whack the crap out of flatten the bones.  A normal meat tenderizer will also do the job, but I’m nothing if not committed to authenticity where practical.

For some of you, pounding bones with all your might not be practical.  Particularly if you live on the top floor.  Personally, my husband is used to loud banging noises coming from the kitchen — he barely even looks up anymore.  But if your housemates aren’t as well prepared, you can skip the pounding step.  Just note that the rabbit pieces won’t sit as well in the pan while you’re browning them and you won’t have the benefit of working out the day’s aggressions.

It’s up to you, but I recommend the mallet.

Hare Pie

The blackthorn berries that Jamie dumped out of his dunbonnet are commonly known as sloe berries today.  I’ve never seen them outside of the UK, and only then in gin. 🙂

Blackberries or blueberries match well with rabbit and are a great alternative in Jenny’s recipe.  The blackberries in my pie spent the winter in the freezer, just waiting for their perfect place.  If you don’t have any berries, use a bit of jam instead.  Just dollop small spoonfuls in amongst the meat and veggies.

Hare PieAside from the currants she replaces with berries, the other ingredient Jenny is missing for the recipe, as written in Mrs. McLintock’s Recipes for Cookery and Pastry-Work, is claret.  Originally, a claret was a pale, light-tasting wine — close to what we now call a rosé.  But over time, the term claret has changed to refer to a dry, dark red Bordeaux.

Jenny didn’t want to break open the last cask of claret and we don’t actually know what she decided to use in the end (other things came up).  My Outlander Kitchen has a few more resources than Jenny’s post-uprising one, so I went all out and picked up a bottle of French rosé for my pie.  It made for a wonderful “gravy” and the remainder was verra nice, chilled, with a slice of hare pie on the side.

Hare PieI made a classic short crust recipe and added some chopped thyme for a little extra flavour.  Fresh herbs are easy to grow and are a colourful way to add extra flavour to dishes.  If you’re trying to cut down on salt, consider adding herbs to your culinary repertoire in its place.

(Click on the title below for a printable version of the recipe.)

Jenny’s Hare Pie

Rabbit is a flavourful, low-fat protein that is excellent alternative to chicken night after night.  This pie is an (almost) authentic version of the one Jenny made for Jamie.  The bacon, berries and wine combine to make a flavour-filled pot pie worthy of any century.

Yield:  9-inch pie that serves 6

For the Filling:

  • Rabbit, cleaned & trimmed – 1
  • Side Bacon (streaky bacon) – 2 strips
  • Onion, peeled & diced – 1 medium
  • Carrot, peeled & diced – 1 medium
  • Chicken or Rabbit Stock – 1 Cup (240 g)
  • Rose Wine – 1 Cup (240 g)
  • Bay Leaves – 2
  • Fresh Rosemary – 1 sprig
  • Butter – ¼ Cup (60 g)
  • All-Purpose Flour – ¼ Cup (30 g)
  • Mustard Powder – ½ tsp
  • Nutmeg, grated – pinch (optional)
  • Sloe Berries, Blackberries or Blueberries – ¾ Cup
  • 1 recipe Shortcrust Pastry, chilled (with 2 teaspoons of chopped thyme if you wish)
  • Egg – 1

Read the whole recipe at least once before you begin.

Make the pie filling.  Trim and cut up the rabbits into “collops” as described here.  Including the belly meat, you will have 10 pieces.  Flatten with a meat tenderizer, then season well with salt and pepper.  To use the whole animal, make a stock with the remainder of the rabbit carcass.

Cut the bacon cross-wise into ¼” strips.  Heat a large heavy frying pan over med. heat and fry the bacon lardons, stirring occasionally, until brown and rendered of all their fat.  Use a slotted spoon to remove the bacon.

Immediately add the rabbit pieces to the pan and cook, undisturbed, until lightly golden, 4 to 5 minutes.  Flip and cook until golden on the other side, 3 to 4 more minutes.  Add the onion and carrot to the pan, tucking them in the spaces between the rabbit, then add the stock , wine, bay leaves and rosemary.  Cover, reduce the heat and simmer until the rabbit is tender, 45 to 60 minutes, stirring once or twice.

With a slotted spoon, remove the rabbit pieces from the pan and set aside to cool.  Discard the bay leaves and rosemary.

Use a fork to mash together the butter, flour, mustard powder and nutmeg until well combined into a paste.  Stir into the cooking liquid in the pan and cook until slightly thickened, another 5 minutes.  Remove from the heat and set aside until you’re ready to assemble the pie.

Move the rack to the bottom rung and heat the oven to 400° F. When the rabbit is cool enough to handle, remove the meat from the bones in chunks.  (At this point, I add these bones to the rest of the carcass to make stock.)

Divide the pastry into 2 pieces.  Roll out the bottom crust and transfer to a 9-inch pie plate.  Trim the pastry, leaving a ¼-inch overhang.  Fill the crust almost to the top with the rabbit chunks, berries and the reserved cooking liquid and vegetables.

Roll out the other piece of pastry and use it to cover the pie, crimping to attach to the bottom crust.  Use a knife or small cutter to cut 1 or 2 vents in the top.  Whisk together the egg with 1 teaspoon cold  water for the egg wash, then brush it on the top of the pie before putting it into the oven on the bottom rack.

Bake for 10 minutes, then reduce the heat to 350° F and bake until golden, another 20-25 minutes.  Remove from the oven and allow to cool 15 minutes before slicing and serving.

Roast potatoes and/or a salad make a perfect accompaniment.

Cover and refrigerate leftovers for up to 3 days.

Ith do leòr! (Eat Plenty)


  • If you don’t have any mustard powder, substitute 2 tsp. dijon mustard, and add it to the cooking liquid separately from the butter/flour mixture.
  • I prefer to use unsalted butter in cooking/baking because it allows more control over salt intake.  Salt makes up approx 3% of “regular” butter’s weight.
  • Starting the pie on a higher heat and at the bottom of the oven will help to crisp up the bottom crust.
  • Egg whites freeze very well and will keep for up to 3 months.  Use them in place of whole eggs in your favourite bread recipe, or make up a batch of meringues!

hare pie



  1. outlanderfan
    February 27, 2012 at 4:54 am

    I just can’t bring myself to cook a bunny but good on ya for recreating Jenny’s recipe, lol. And I do appreciate the short crust recipe, thanks!

  2. Connie Barlow
    February 27, 2012 at 6:21 am

    Tonight house special Hare pie, with a side of Briannas cold oil frys” Ill be sure not to skip the tenderising process, utmost importance” Good solid food! Bonnie lass!

  3. ruaTimeTraveler2
    February 27, 2012 at 6:42 am

    Wow what a flash back for me…You just don’t see this kind of recipes anymore!
    I always so impressed with your talents!!….Outlander Kitchen…you rock…

  4. Michelle Bennetts Heumann
    February 27, 2012 at 6:49 am

    Bunny pie…nope, can’t do it! Mom made rabbit ONCE when we were kids and didn’t tell us what it was until after we’d eaten. We all muntinied to cries of “Peter Rabbit and Benjamin Bunny!” and she never tried that again. 🙂

    I might try it with chicken though!

    • Bonny W ise
      February 12, 2016 at 4:30 pm

      chicken thighs would be a good substitute

  5. Ms. Aaron Brown
    February 27, 2012 at 8:22 am

    It looks tasty! I don’t know if there is a place to purchase rabbit around here, but I will check.

    • Theresa
      February 27, 2012 at 9:25 am

      It’s really delicious, Aaron…it’s worth hunting a rabbit down (hehehe).

  6. evi
    February 27, 2012 at 8:58 am

    looks delish. quick question – one of your paragraphs in the recipe says “remove the chicken”….there’s no chicken in this, is there????

    love ya, murph!

    • Theresa
      February 27, 2012 at 10:46 am

      Thanks, Evi! I was up late typing that recipe — kept calling it chicken! Thought I had found them all…LOL

  7. What an amazing looking pie. If I could find someone to catch the rabbit, skin it and cut it up so it’s not recognizable, I’d make this. 🙂

    Curious though, and I wondered this while reading the book; you pound the bones to flatten them…does that mean that you eat them? You’re not picking shards out of your dinner? Are they really that tiny?

    • Theresa
      February 27, 2012 at 9:20 am

      Christiane, once the head is gone, it doesn’t look so much like a rabbit. A little gruesome, but true. In my recipe for hare pie, you braise the rabbit, then pick the meat off the bones and add it to the pie — much like how you make a chicken pot pie. I don’t know if Jenny left the bones in her pie, but those little splinters wouldn’t make for good 21st C eating…

  8. Kate
    February 27, 2012 at 10:04 am

    That sounds AMAZING!!! And I love the wee bunnies you put on!!! 🙂

  9. Tea & Sympathy
    February 27, 2012 at 11:10 am

    This is the best pie recipe I’ve seen all day, and I’ve seen loads! I love the hare decoration! I think you might like our recipe for a very tasty and very British steak pie!

  10. The Suzzzz
    February 27, 2012 at 11:44 am

    I live in Northern Utah and there are a lot of small family farms around here that raise rabbits for their table. They are hard to find in the store but if you go to the farmer’s market or the road side stands you can find someone who will butcher one for you. All those looking for it, try asking around any farms in your area. This one is our favorite Unfortunately they don’t ship. My husband (former Marine who LOVES to hunt) has brought home wild hare from time to time. He skins and cleans it but I have to joint it myself. It is tougher and gamey, I prefer farm raised rabbit. I’m going to have to try this some time.

    • Theresa
      February 27, 2012 at 12:52 pm

      Thanks for the rabbit tips! I am sorry to say that I have never tasted wild hare/rabbit. Would love to try it! But in the meantime, farm raised rabbit is pretty tasty!

  11. Charlene
    February 27, 2012 at 8:38 pm

    I have a pet rabbit, so I can’t bring myself to eat them anymore!

    • Theresa
      February 28, 2012 at 12:47 pm

      For those of you who feel the same as Charlene, you could always chicken (or partridge) instead…:)

  12. Denise Twist
    February 27, 2012 at 8:39 pm

    Growing up on a ranch in Wyoming we killed our share of rabbits and had many a tasty stew. I will now be on a mission to find farm raised rabbits in here Oregon as I have never seen one hermetically sealed in my grocery store! Loved the “classic, ball grabbing times” line. That scene never fails to shock me (I could NOT imagine doing this to my brother) while simultaneously making me chuckle. That scene is a picture perfect slice of their relationship. Great recipe; the finished pie looks gorgeous!

    • Theresa
      February 28, 2012 at 12:46 pm

      Thanks Denise! You’re so right about the hermetically sealed rabbit — that’s exactly what the one I found was. If there are any Mediterranean markets in your area, I would ask the owners and customers there for a local source — Italians and Portugese love rabbit — just to name two. 🙂

  13. Lee Ann
    February 28, 2012 at 2:45 pm

    “Classic, ball-grabbing, times.” I laughed out loud… 😀

    • Theresa
      February 28, 2012 at 4:24 pm

      Well then, that line did it’s job! 🙂

  14. deniz
    February 28, 2012 at 6:02 pm

    Aww, I love this scene. And I’ve always wanted to try hare pie!

    • Theresa
      February 29, 2012 at 8:45 am

      it’s really delicious, Deniz…we ate it 3 nights in a row with no complaints! 🙂

  15. Kiri W.
    February 29, 2012 at 10:42 am

    What an interesting combination of berries and hare! I do like hare, and the pie looks fantastic and very hearty 🙂

    • Theresa
      March 1, 2012 at 1:16 pm

      Hearty and fantastic are 2 words I would use to describe it, Kiri! Thanks. 🙂 Theresa

  16. bullrem
    February 29, 2012 at 4:13 pm

    How dedicated you are to authenticity. I would not have been surprised if you had told me you got a musket loaded and shot the thing. Hee hee
    Helen in Ark.

    • Theresa
      March 1, 2012 at 1:16 pm

      I have killed a few of my own dinners, Helen! But not a rabbit yet…:/

  17. druidofdusk
    December 22, 2012 at 12:49 am

    I am unable to purchase alcohol (at the moment) and was wondering what would be the best alternative for this recipe?

  18. Kelly
    January 3, 2013 at 11:37 am

    My family and I raise rabbits for our table. We have made sausage, as well as using it in place of chicken for just about any recipe. I have not made a pie! Why have I not made a pie??? I guess that will be next for us! I have 4 children and they love the nights we have rabbit. 1 nine inch pie is never enough, so I will double everything and do it in a 9×13 deep dish. Thank you so much for so many great ideas for different ways to feed the family! And I get a little bit of ‘Outlander’ for myself along the way. My daughter is only 12, but when she is older I will introduce her to Ms. Gabaldons wonderful works! Thank you again, from California!! ~Kelly~

    • Theresa
      January 3, 2013 at 12:02 pm

      Kelly, how wonderful! I wish rabbit was the cheap affordable protein it should be around here…that rabbit cost me $25 or $30…which is why it’s a 9″ pie. Don’t tell anyone, but I actually saved the loin and liver for a batch of ravioli! Had to get my money’s worth. LOL

    • Kelly
      January 3, 2013 at 12:12 pm

      Mmm raviolis sound yummy! I would love that recipe as well if you don’t mind sharing when you decide to make it?

  19. Tabby
    January 24, 2013 at 12:55 am

    Just had to tell you that I made this back in October and loved it, then found one lonely leftover piece hiding in the back of my freezer a few weeks ago. It reheated like a dream, and was just as good the second time around.

    • Theresa
      January 24, 2013 at 8:37 am

      I’m so glad you enjoyed it, Tabby! Found food is almost as good as found money, don’t you agree?

  20. Christine Bachtel
    August 8, 2014 at 12:25 pm

    Well I’ve been planning on this for months! I think tomorrow will be a perfect day for this pie!! Unfortunately EVERY SINGLE friend of mine who has read the books is out of town this weekend… So just my husband and I will be enjoying Hare Pie tomorrow night for the premier!

    • Theresa
      August 8, 2014 at 2:35 pm

      Great choice, Christine…one of my favourite recipes!

    • Lucia Clark
      April 10, 2015 at 9:46 am

      I love rabbit, and I can find it easily enough in a couple of stores here in the North East. I usually cook it in whine and serve it over pappardelle, a very wide type of noodles, and then I bring the whole thing to a friend’s house for a yummy and nostalgic lunch. But the idea of the bunny pie is so tempting. The problem is, honesty compels me to tell the truth, and I know that my family will run out of the kitchen. So that’s my friend’s house again

  21. Leigh Ann
    August 31, 2014 at 11:54 am

    I can hear my dad chop watering from here. He loves nothing better than a good rabbit recipe. Lately hes been taking my son out to snare some, now I know what to do with them other than stew 🙂

  22. Thoracias
    August 31, 2014 at 8:02 pm

    Looking forward to trying this. We’ve only had rabbit once in a stew because my teenagers (at the time) wanted to try it (they weren’t impressed and said it tasted like chicken – for real). We have an International Market nearby where we can get anything from rabbit to goat and rabbits are relatively cheap (last one was $5.oo). Not sure how I feel about the berries as I have never been fond of meat and fruit recipes (pork and apples? gross! lol) but I love trying new things and this looks like good Outlander fun for one of our themed show nights.

  23. Stefanie
    September 4, 2014 at 7:04 pm

    I missed what to do with the crispy bacon bits after rendering them. Do they go back in the filling? Thanks!

    • Theresa
      September 5, 2014 at 5:48 am

      Oops! Sorry about that…yes, they go back into the filling, or you can sprinkle them on the bottom crust before you fill the pie.

  24. Jody Lamond
    October 31, 2014 at 9:14 pm

    This is now our favorite dinner. I am even going to make one for a pot luck in Dec. I call it “Bunny-Pot-pie”! $25 for a rabbit??? Holy smokes! I raise my own and sell them skinned & cleaned but not quartered to friends for $10! Just had bunny & dumplings tonight. I have a hard time finding affordable rose’ wine though so use blush zinfendel. Oh, and the little arms make great hot wings!

    • Theresa
      November 2, 2014 at 10:33 am

      I’m still looking to make friends with a rabbit farmer! I live in eternal hope. 😉

  25. Christine G
    December 25, 2014 at 8:04 pm

    Made this for Christmas dinner! We used a home-raised rabbit, and although he was old and tough as boot leather, this pie turned out very tasty! I was super excited to make an OK recipe, and I look forward to adding this to the kitchen arsenal in the future 🙂

  26. Meg
    December 27, 2014 at 12:16 am

    Yum. Honestly, fresh berries in a savory pie don’t appeal to me but dried do. Them again fresh rabbit in a pie don’t appeal to many and I raise them for food so let me know when you are in need! I’m only down the road in Gilbert.

  27. monicv6
    January 15, 2015 at 9:02 am

    I’m trying it this week-end. I can find rabbit in my grocery store, but I would love to know a hunter that could get me a hare. I’m near Montreal, Quebec. This site is really great. Thanks

  28. Kathryn Creux
    January 15, 2015 at 4:06 pm

    I know many of you are going to disapprove, but my husband’s family traditionally serves rabbit on Easter Sunday (I know, it’s the Easter Bunny — took me a long time to get over it too). I think I’ll make this for our dinner this year. Thanks, Theresa! I’ve loved everything I’ve made from your site!

    • Theresa
      January 16, 2015 at 8:03 am

      You won’t hear any disapproval from me! Rabbit is one of the healthiest, most sustainable animal proteins on the planet, and it tastes way better than chicken. 🙂

  29. Alice Watkins
    January 15, 2015 at 4:21 pm

    I have only had fried rabbit before. Very yummy but the shot is a hazard to the teeth. I can find it frozen at my local grocery but haven’t gotten any. Will have to pick some up and try this pie.

  30. Jody Lamond
    January 16, 2015 at 9:19 am

    Has no one else read Watership Down??? Most rabbits are not the cute cuddly things people think they are. They can (and do) bite,scratch and kick. They can gut a small cat or dog if they get in a scuffle and make a mess of your arms, hands or face. Just sayin! Also they are so much faster & easier to process than chickens, less stink and mess.

  31. Pete Jepson
    December 18, 2015 at 5:04 pm

    Any Aussies out there? We don’t think of these little feral rodents as sweet, cuddly, Watership Down inhabitants. They have just about taken over our limited productive rural areas, turning grassy paddocks and healthy grazing areas into pock marked, shell holed waste land If not for myxomatosis and colicivirus we’d all have to return “home” and leave these multiple millions of sweet, cuddly vermin to complete the job of turning the whole continent into a desert.They’re bloody good to eat though.After shooting two to three hundred bunnies in a good week, you can feed half the street for a week. They helped see the country through the Depression though…often the only meat available for the battlers. The cry of “Rabbitoh” in the hard yakka days would bring the housewives out into the street to buy rabbits from the chap who went out to the urban edges, trapped & gutted bunnies which assisted a good many people in keeping this side of the grass.Australia has more rabbit recipes than the rest of the world in toto.Check them out – there are some rippers.

  32. Lucia Clark
    December 19, 2015 at 12:36 pm

    In Europe rabbits are raised like chickens or ducks. In the cookbooks they go under the chapter “animali da cortile”, or barnyard animals, even if the bunnies are kept in cages. Rabbit meat is lean and perfect for a lengthy simmering in wine with herbs and onions. Here in the US Northeast I find it in some supermarkets, a bit pricey, but worth the effort

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