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
1/2 sheet puff pastry
1/2 cup beaten egg
24 Sauteed wild mushrooms, for garnish
Watercress sprigs, for garnish