Rabbit Pie

Prepare the filling with the meats, bacon, and liver according to basic instructions

Season with salt, white peppercorns, and thyme

Cover and reserve

Remove all skin from the rabbit fillets

Fry on all sides in hot butter or margarine

Season with salt and white peppercorns

Pulse the meat that was in the fridge through a food processor

Mix with the egg, heavy cream, and cognac

Season well with salt and white peppercorns to taste

Lay out a 26x12cm English muffin tin with the fresh bacon or pastry dough

Fill with half of the meat mixture

Wrap the fillets in thin slices of fresh bacon and place one next to the other in the middle

Fill with the remaining meat mixture, cover with the bacon or pastry dough

Garnish with pieces of pastry cut into shapes

If using bacon, seal well with aluminum foil and bake in a moderate oven (180°C) for 90 minutes

If using pastry, do not wrap to allow it to crisp up and bake in a hot oven (220°C) for the first 20 minutes, then reduce heat to moderate (180°C) and bake for an additional 1.5 hours

30 minutes before removing from the oven, brush with the yolk

Let rest in the tin for 30 minutes to allow it to cool down and unmold