Rabbit and Prune Pot Pie with Mushrooms

Prepare the Filling

1. In a large bowl, season the rabbit pieces with salt and pepper.
2. Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the rabbit pieces in batches until golden brown on all sides. Remove rabbit from the pot and set aside.
4. Add the chopped onions and diced carrots to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
5. Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms have released their liquid and started to brown.
6. Sprinkle the flour over the vegetables and mushrooms and stir well, cooking for 1 minute to cook out the raw flour taste.
7. Pour in the brandy and scrape the bottom of the pot to deglaze, loosening any browned bits.
8. Return the seared rabbit to the pot. Add the stock, pitted prunes, thyme sprigs, and bay leaf.
9. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the rabbit is tender.
10. Remove the thyme sprigs and bay leaf. Season with additional salt and pepper to taste. If the sauce is too thin, simmer uncovered for a few minutes to thicken.

Assemble and Bake the Pot Pie

1. Preheat your oven to 400°F (200°C).
2. Pour the rabbit stew filling into a 9-inch pie dish or individual ramekins.
3. Unroll or unfold the puff pastry sheet. Cut it to fit the top of the pie dish or ramekins, allowing for some overhang.
4. Drape the puff pastry over the filling. Crimp the edges to seal, or tuck them inside.
5. Brush the top of the puff pastry with the beaten egg wash.
6. Cut a few slits in the top of the pastry to allow steam to escape.
7. Place the pot pie on a baking sheet to catch any drips.
8. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the filling is bubbling.