Rabbit Prune and Onion Pie Recipe

Ingredients

• Savory pie dough, for double crust deep pie (preferably lard-based)
• 1 whole white rabbit, skinned, 3 1/2 to 4 pounds (or one 3 1/2 to 4 pound chicken), broken down into 8 pieces
• Kosher salt and freshly ground black pepper
• All-purpose flour
• 2 tablespoons vegetable oil
• 1 glass dry sherry or vermouth
• 1 1/5 quarts low-sodium chicken broth (preferably home made)
• 1 yellow onion, roughly chopped
• 2 large carrots, peeled, divided
• 3 stalks celery, peeled, divided
• 6 sprigs thyme, divided
• 3 bay leaves
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon whole black peppercorns
• 4 tablespoons butter, divided
• 16 pearl or small cippolini onions, peeled
• 12 prunes, pitted and cut into 1/4-inch pieces
• 1 pound root vegetables (carrots, parsley, rutabaga, turnip, whatever) cut into 1/2-inch dice
• 1 tablespoon finely minced parsley

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