Step 1 Place the rabbit & ham in a large pan & cover with cold water – bring to a simmer, then discard the water. Start again, this time adding the onion, carrot, celery, bay & peppercorns.
Step 2 Bring to a simmer and leave to gently bubble away for approximately 2 hours until the meats are very tender. Remove the vegetables, bay & peppercorns. Reserve the cooking stock.
Step 3 To make the sauce cook a roux using the butter & fl our and slowly ladle in the stock beating well after each addition until you have the consistency of a sauce that will just coat the back of a spoon.
Step 4 You will not necessarily use all the stock. Pick the meat from the rabbit & mix it in to the sauce with the ham, cream & mustard. Taste, then season with salt & pepper if necessary. Add the fresh chopped parsley. Allow to cool.
Step 5 To make the pie, cut the pastry into 1/3rd for the lid and 2/3rds for the bottom. On a floured work surface roll out to the pastry then line your dish. Place the pie funnel in the middle, fill around it with rabbit & ham. Egg wash the edges of the pastry and place the lid over. Crimp around the edges well, so the filling does not escape & cut a hole for the funnel to let the steam escape (if you don’t have a funnel just snip a crossed hole with scissors).
Step 6 Egg wash the top and bake in a medium (170ºC) oven for 1.5 hours