Rabbit And Exotic Mushroom Pot Pie
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Thyme Leaves (chopped)1 tbsp
Garlic1 cup
Porcini Mushroom (dried)1 tsp
Salt1 tsp
Black Pepper1 cup
Brandy1 tbsp
Olive Oil1 large
Onion1 tbsp
Thyme (fresh, chopped)1 tbsp
Sage (fresh, chopped)1 cup
Chicken Stock1 cup
Madeira1 cup
Sherry (dry)3 cups
Heavy Cream8 tbsps
Butter8 tbsps
Flour2 tbsps
Shallot (sauteed)2 cups
Rabbit Meat (diced)1 cup
Egg (beaten)Directions:
1
For the Rabbit preparation: Let rabbit marinate several hours
2
In a covered casserole dish, braise rabbit with 1 quart chicken stock in a preheated 400 degree oven for 1 hour or until meat is tender and falling off the bone
3
Strain the liquid into a saucepan
4
Pick the meat from the rabbit and dice it into 1/2-inch squares
5
Set aside
6
For the Rabbit Sauce: Combine the above ingredients, except for roux and reduce by half
7
Thicken with roux
8
Adjust thickness with reserved strained rabbit braising liquid, if needed
9
Continue to reduce until mixture is thick and coats a spoon
10
Season with salt and freshly ground black pepper
11
Strain and set aside
12
To make roux: Heat butter in a small saucepan and add flour, stirring constantly for a few minutes until thick and creamy, but not brown
13
For the Filling: Combine ingredients in a saucepan over medium heat
14
Add 2 cups rabbit sauce
15
Mix well
16
Keep warm until ready to assemble
17
For the Pumpkin Shells: Cut off top of pumpkin so that the seeds are exposed
18
Scoop out all of the seeds and soft flesh until you have what resembles a small bowl (be careful not to put a hole in the bottom of each pumpkin)
19
In a preheated 350 degree F oven, place pumpkins cut side down on a sheet pan
20
Bake the pumpkin for 15 minutes or until it is cooked, but not collapsed
21
Turn them over cut side up to cool
22
Set aside until ready to use
23
For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry
24
Set aside
25
To assemble: Place pumpkins on a baking sheet
26
Fill insides with rabbit-mushroom mixture
27
Top with pastry lid
28
Brush with egg
29
Arrange 1 mushroom on top of each lid
30
Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown
31
Serve at once, garnished with wild mushrooms and watercress sprigs around potpie
32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
33
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results