Rabbit Preparation:

• 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

Rabbit sauce:

• 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

Roux:

• 8 tablespoons butter
• 8 tablespoons flour

Filling:

• 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

Pumpkin Shells:

• 12 small miniature pumpkins

Pastry:

• 1/2 sheet puff pastry

Assembly:

• 1/2 cup beaten egg
• 24 Sauteed wild mushrooms, for garnish  
• Watercress sprigs, for garnish