Prep. time: Under 30 minutes + 12 hours waiting time
Cooking time: About 90 minutes + 3 1/2 hours

1. combine all the ingredients except the potato in a large pot and refrigerate overnight;
2. add water to reach 3/4 of the way up; bring to a boil; reduce the heat and simmer for about 90 minutes or until the rabbit comes apart easily;
3. remove from the heat and remove the rabbit meat from the bones;
4. return the rabbit to the pot with the cubed potato; correct the seasoning;
5. roll out the pastry and line a large baking dish or tourtière dish;
6. add the filling;
7. cover with the other crust; brush the edges with water to seal them well; crimp;
8. bake at 210° C (425° F) for 90 minutes;
9. reduce the temperature to 180° C (350° F) and bake 2 hours longer until the pastry is golden.

Choose a full-bodied red wine because of the game, e.g., Rhône Valley - Cornas from Jean-Luc Colombo