1 fresh rabbit rubbed with the following mixture:
- 1 tablespoon thyme leaves, chopped
- 1 tablespoon sage leaves, chopped
- 1 teaspoon garlic, chopped
- 1 tablespoon ground porcini mushrooms, dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup brandy
- 1 tablespoon olive oil
- 1/2 cup porcini mushrooms, dried
- 1 large onion
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon garlic
- 1 cup chicken stock
- 1 cup Madeira
- 1 cup dry sherry
- 3 cups heavy cream
- 8 tablespoons butter
- 8 tablespoons flour
- 1 cup portobello mushrooms, diced 1/2-inch and sauteed
- 1 cup fresh morel mushrooms, cut in quarters and sauteed, other wild mushrooms may be substituted such as chanterelles, miyataki, shiitake, or oyster
- 1/2 cup blanched parsnips, cut 1/2-inch dice
- 1/2 cup blanched carrots, cut 1/2-inch dice
- 2 tablespoons sauteed shallots
- 2 cups diced rabbit meat
- 12 small miniature pumpkins
For the Rabbit preparation: Let rabbit marinate several hours. 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. Strain the liquid into a saucepan. Pick the meat from the rabbit and dice it into 1/2-inch squares. Set aside.
For the Rabbit Sauce: Combine the above ingredients, except for roux and reduce by half. Thicken with roux. Adjust thickness with reserved strained rabbit braising liquid, if needed. Continue to reduce until mixture is thick and coats a spoon. Season with salt and freshly ground black pepper. Strain and set aside.
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.
For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.
For the Pumpkin Shells: Cut off top of pumpkin so that the seeds are exposed. 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). In a preheated 350 degree F oven, place pumpkins cut side down on a sheet pan. Bake the pumpkin for 15 minutes or until it is cooked, but not collapsed. Turn them over cut side up to cool. Set aside until ready to use.
- 1/2 sheet puff pastry
- 1/2 cup beaten egg
- 24 Sauteed wild mushrooms, for garnish
- Watercress sprigs, for garnish
For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.
To assemble: Place pumpkins on a baking sheet. Fill insides with rabbit-mushroom mixture. Top with pastry lid. Brush with egg. Arrange 1 mushroom on top of each lid.
Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown.
Serve at once, garnished with wild mushrooms and watercress sprigs around potpie.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.