- Preheat oven to 180°C (350°F).
- Melt the butter in a saucepan and then sauté the potato, onion, and garlic, about 3 minutes. Add mushrooms and sauté for 2 more minutes. Add the oyster mushroom sauce, rabbit, and pork and cook for 5 minutes. Incorporate the spices and simmer over low heat for about 10 minutes. Season with pepper to taste, remove from heat, and set aside.
- Press the first pie dough round into a 23 cm (9 in.) round pie pan that's 5 cm (2 in.) deep, add the reserved filling, and top with the second pie dough round.
- Make several small incisions in the top with a knife. Bake in the oven for 1 hour, or until pastry is golden.
Variation: Make mini rabbit pies! Kids and adults alike will love these little individual serving pies.
Chef's secret: For a spectacular presentation, top each serving with a dollop of mashed potatoes and parsnips, followed by puréed carrots, and finally some thinly julienned carrots and parsnips that have been browned in a skillet. Finish by drizzling some hot oyster mushroom sauce over top.