Use a cheese grater to grate the cold butter into a large mixing bowl.

Add the flour, salt, and sugar. Blend together using a pastry cutter or your hands until large crumbles form.

Add the sourdough discard and vinegar, mixing until no dry bits remain. If dry, add a teaspoon of water.

Form dough into two disks, wrap in plastic wrap, and chill for 2 hours (or up to 4 days).

If needed, you can use the dough right away—I often do when making this recipe!

In a bowl, mix flour, salt, and sugar.

Cut in cold butter until the mixture resembles coarse crumbs.

Add ice water, one tablespoon at a time, until dough holds together.

Divide into two disks, wrap in plastic wrap, and chill at least 1 hour before rolling out.

Cut rabbit tenders into bite-sized pieces and season with salt and pepper.

In a large pot, heat butter over medium-high heat and brown the rabbit. Remove and set aside.

Add onion, carrots, and celery to the same pot. Sauté 5–7 minutes until softened.

Add garlic, cook for 1–2 minutes.

Sprinkle flour over vegetables, stir, and cook 2–3 minutes.

Gradually add chicken broth, then milk/cream, stirring into a thick sauce.

Add thyme, rosemary, and peas. Season with salt and pepper.

Simmer 30 minutes, until rabbit is cooked through and sauce thickens. Remove from heat.

Preheat oven to 375°F (190°C).

Roll out bottom crust, fit into a large pie dish or casserole dish.

Spoon rabbit filling into crust.

Roll out top crust, place over filling, and trim excess. Crimp edges to seal.

Cut slits in the top for steam. Brush with beaten egg.

Bake for 30–35 minutes, until golden brown and bubbling.

Let cool for 5–10 minutes before serving.