-
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.
