chick pea pie stuffed with rabbit, mushrooms, garlic and onions.

Starting with the fresh whole rabbit, cleaning it;
fresh chick peas, cleaning them
same for all the spices and flavorings, plus the mushrooms.

Cooking the rabbit on a charcoal grill
Cooking the chick peas in a pressure cooker
Combining and cooking all the vegetables, briefly stewing to combination
After coolong the chickpeas, amshing them and then making the pie
Filling the pie with the recently cooled stewed misture.
Baking the result to 45 minutes.

I left out numerous steps.

We prepare this about twice a month, and draw rave reviews from people who would never touch the thing if they knew in advance it had rabbit.

the recipe was devised by my spouse and I over about ten years of trying and is a melange of French provincial, Moroccan and Brazilian ingredients and approaches.

It requires about five hours beginning to end in work time, about 24 hours elapsed time.