Its British Pie Week. Over this week we have found some amazing recipes created by talented chefs including the great delicacy that is Black Pudding and we have one more for you. Black Pudding and Rabbit Pie created by Good Egg Foodie

Serves 4
•1 rabbit, jointed
•2 slices black pudding, cubed
•3 slices smoked streaky bacon, chopped into small pieces
•1 carrot, diced
•1 onion, sliced
•2 cloves garlic, sliced
•Approx 150g chestnut mushrooms
•Small bottle (187ml) dry white wine
•2 bay leaves
•Small handful fresh thyme, leaves only
•Plain flour approx 2 tbsp
•Salt and pepper

What you do
•Season the flour with salt and pepper and roll your rabbit joints in it
•Put the rabbit, carrot, garlic, onion, bay, thyme and wine in the slow cooker
•Cook on low for 6-8 hours

6-8 hours later…
•Fry the bacon, mushrooms and black pudding until cooked then transfer to a large bowl
•Take the rabbit out of the slow cooker and take the meat off the bones. The bones are small and brittle so go carefully. Put the meat in your bowl
•Pour the cooking liquid into the bowl over a sieve. This ensures that any small bones are caught as well as the bay leaves
•Mix your ingredients so they are all combined. You can now go pie crazy: short crust, puff top or even mash topped.

This is filling but rich so serve with a bit of green veg to cut through.