In a pan, heat some olive oil and fry the red onion and bacon for 1 minutes or until softened. Set aside.
Now add a little more oil, and brown the rabbit pieces.
Using a deep oven proof pan with a lid or a slow cooker, place a lll of the remaining ingredients and rabbit, onion and bacon into the pan. You may need ½ cup water to almost cover the rabbit, but is doesn't need to be fully submerged.
Cook with desired method until rabbit is fork tender. About 1½ hours.
Take out the rabbit pieces and put the sauce in a pan to simmer until it has thickened.
Shred the rabbit, discarding the bones and stir through the thickened sauce. Set aside to cool.
To make the pastry, start by frying the onion in 30g of butter until translucent. Set aside to cool and then puree in a small food processor.
In and electric mixer, beat the remaining butter and pureed onion and thyme until pale.
Slowly add one egg at a time, then add the flour, milk and 2 teaspoons of sea salt until combined.
It is a bit sticky but place it on cling film, form into a disc and place in the fridge until firm.
Pre heat the oven to 180 degrees celcius.
Grease a 20cm spring form tin or 6-8 individual pie tins.
Flour your surface and roll out the pastry to about 3mm, no thinner. Work quickly as this pastry melts quickly.
Cut the pastry the desired size to fill your tin and place carefully and press the pastry gently to the base and sides leaving enough overhang to pull over the top.
Now spoon in your pie filling, fold the pastry over the top pressing gently to ensure its all closed.
Make a couple of slashes in the top and brush with a beaten egg.
Bake for about 35 minutes if using one large tine, maybe 20minutes for small tins.
Allow the pie to rest for 5-10 minutes before attempting to take it out of the tin.
Enjoy and savour!!!
Recipe by Dish and the Spoon at https://dishandthespoon.com/2016/01/24/r-is-for-rabbit/