Ingredients Jump to Instructions ↓

  1. 1 tablespoon thyme leaves, chopped

  2. 1 tablespoon sage leaves, chopped

  3. 1 teaspoon garlic, chopped

  4. 1 tablespoon ground porcini mushrooms , dried

  5. 1 teaspoon salt

  6. 1/2 teaspoon black pepper

  7. 1/2 cup brandy

  8. 1 tablespoon olive oil

  9. 1/2 cup porcini mushrooms, dried

  10. 1 large onion

  11. 1 tablespoon fresh thyme, chopped

  12. 1 tablespoon fresh sage, chopped

  13. 1 tablespoon garlic

  14. 1 cup chicken stock

  15. 1 cup Madeira

  16. 1 cup dry sherry

  17. 3 cups heavy cream

  18. 8 tablespoons butter

  19. 8 tablespoons flour

  20. 1 cup portobello mushrooms , diced 1/2-inch and sauteed

  21. 1 cup fresh morel mushrooms , cut in quarters and sauteed , other wild mushrooms may be substituted such as chanterelles , miyataki, shiitake , or oyster

  22. 1/2 cup blanched parsnips , cut 1/2-inch dice

  23. 1/2 cup blanched carrots , cut 1/2-inch dice

  24. 2 tablespoons sauteed shallots

  25. 2 cups diced rabbit meat

  26. 12 small miniature pumpkins

  27. 1/2 sheet puff pastry

  28. 1/2 cup beaten egg

  29. 24 Sauteed wild mushrooms, for garnish Watercress sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.

  5. 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.

  6. For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.

  7. 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.

  8. Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown.

  9. Serve at once, garnished with wild mushrooms and watercress sprigs around potpie.

  10. 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.


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