RABBIT PIE

1 medium rabbit, in pieces
1 onion, chopped
5 cloves
3 bay leaves
salt
pepper
1 tablespoon mixed herbs
1 punnet mushrooms
½ packet mushroom soup
oil for frying
1 packet puff pastry

Preheat oven as per puff pastry packet.
Chop an onion, fry it a bit and put the meat pieces on top.
Add the 5 cloves, 3 bay leaves, salt, black pepper and tablespoon mixed herbs, add water and simmer all for about 2 hr 15 min on low heat till soft. Take out the meat and debone it.
Fry mushrooms in a pan till brown. Take all bay leaves and cloves out of the water, put the shredded meat and mushrooms back in and use the half pack mushroom soup to thicken it a bit and cook it through.
Spoon all into a dish and cover with puff pastry.
Bake it in the oven till golden brown.

Recipe and pictures: Edmund de Raedt