Place a little oil in the casserole and heat. Add the onion and lardons and sauté on a moderate heat until the onion is transparent and the lardons are starting to brown.
Place the rabbit joints in the casserole and stir in.
Pour in the stock and bring to simmering point.
Season with salt and pepper.
Put the lid on and simmer gently for an hour until the meat is tender.
Place the pie funnel in the centre of the pie dish.
Remove from the heat and use a slotted spoon to transfer the rabbit joints to a chopping board and allow to cool a little.
Separate the meat from the bones and place in the pie dish around the pie funnel.
Use the slotted spoon to transfer the lardons and onion into the pie dish.
Place the casserole back on the hob and bring to the boil. Continue boiling until reduced by a half.
In the large mixing bowl, mix together the sausage meat, breadcrumbs, thyme, seasoning, and beaten egg.
Flour your hands and roll into very small balls.
Place a few tablespoons of oil into the frying pan and heat until hot. Place the sausage meat balls in the frying pan and fry until browned on all sides. Place in the pie dish among the rabbit pieces.
Once the stock has reduced, remove from the heat and add the mace and nutmeg and stir in thoroughly.
Place the flour in a cup and add a little cold water and whisk together thoroughly.
Pour the flour and water mixture in the reduced stock and place back on the heat. Simmer and stir until the stock has thickened to a gravy.
Pour the gravy over the rabbit and sausage meat balls, cover with foil and set aside to cool while you make the pastry.
Preheat the oven to 180C/350F/gas 4.
To make the pastry, sift the flour and salt into the large mixing bowl.
Add the suet and stir in thoroughly.
Add the water and mix to form a soft, elastic dough that leaves the bowl cleanly.
Turn the dough out onto a lightly floured work surface and knead for a few minutes.
Roll the dough out to a shape 3cm wider than the top of the pie dish and cut a 2cm strip all round.
Brush the edge of the pie dish with beaten egg and press the strip of pastry around the rim of the dish.
Brush the top of the pastry rim with beaten egg and place the pastry lid on top of the pie, making a hole in the centre to fit over the pie funnel.
Press the pastry down firmly and then crimp with your fingers, a fork, or the handle of a wooden spoon to seal.
Use any remaining pastry to make decorations for the top of the pie.
Brush with the beaten egg.
Place in the preheated oven and bake for 40 minutes until golden brown.
