Rabbit Pie
Preamble
"From Australia"
Ingredients
1 wild Rabbit
100 grams minced Pork Neck
1 Onion
400 grams Brussel Sprouts
100 grams Butter
1 dl Cream
Salt And Pepper
50 grams Butter
200 grams Puff Pastry
200 grams Short Pastry
Mirepoix (Rough Dice Of Carrots Onion And Celery) for the sauce
2 Tomatoes
1/4 litre Red Wine
100 grams Butter
Method
Bone the rabbit and cut the fillet into four portions.
Mince the shoulder and the leg.
Slice the onions and brussel sprouts.
Blanch the brussel sprouts.
Put the sprouts with the butter and onions for 15 minutes in a casserole.
Combine the minced meats (pork and rabbit) with the brussel sprouts and cream.
Roll out short pastry and lay on half the minced meats and sprouts with the rabbit fillet then finish with the remainder and then with the puff pastry.
Form the 'pie' to desired shape, brush with egg wash and place in a preheated oven of 220 degrees for 20 minutes.
Roast the rabbit bone for the sauce.
Add mirepoix, red wine and tomatoes and cook slowly for one hour.
Strain the sauce, season with salt and pepper, reduce for 30 minutes and whisk in the butter.
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