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1
Preheat oven to 350 degrees.
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2
Heat oil in a large saute pan.
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3
Lightly flour rabbit pieces and brown in batches in the oil.
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4
Remove rabbit and set aside.
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5
In the same pan, lightly brown the shallots, garlic and onions in oil remaining in the pan.
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6
Add mushrooms, carrot, turnip and celery and cook for a minute more.
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7
Stir in tomato paste and tarragon.
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8
Add the wine and brandy and simmer for five minutes to reduce.
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9
Transfer to an ovenproof 10-quart stock pot.
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10
Add the stock, bouquet garni, tomatoes and browned rabbit and bring to a boil.
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11
Cover and cook in a preheated oven for 45 minutes.
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12
Remove from oven and cool to room temperature.
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13
Remove rabbit and vegetables to a platter, reserving all liquid in pot; discard the bouquet garni.
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14
Debone rabbit, keeping pieces of meat as large as possible.
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15
Divide the meat among eight individual two-cup casseroles.
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16
Distribute cooked vegetables and raw peas evenly among the casseroles.
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17
Strain the cooking liquid through a fine sieve into a pot.
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18
Reduce it over high heat to about four cups.
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19
Strain the liquid again, return to pot and whisk in the cornstarch mixture, a teaspoon at a time.
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20
Cook it until the sauce is very thick.
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21
Season with salt and pepper to taste.
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22
Divide the sauce among the casseroles.
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23
(Casseroles can be prepared up to this point and refrigerated overnight.)
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24
To finish the pot pies, preheat oven to 425 degrees.
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25
Roll out the puff pastry an eighth of an inch thick.
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26
Cut into rounds an inch larger in diameter than the casseroles.
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27
Place pastry rounds on top of casseroles and crimp to sides; brush pastry with beaten eggs.
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28
Bake until pastry is golden brown, about 30 minutes.
