Jamie Oliver may have said he doesn’t like to get all soppy, but the first time we made his leek and rabbit pie, the filling wept all over the pastry crust and our oven. His instructions called for cooking both leeks and rosemary along with the rabbit pieces for quite a while in quite a bit of sauce which, as Michelle expected it would, resulted in mushy leeks and unappetizingly gray herbs. Still, the cider-flavored dish had promise and seemed a wonderful way […]![]()
