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Recipe

Rabbit and red wine pot pies

Mar 31, 2009 1:00pm
  • 2 hrs 30 mins cooking
  • Serves 4
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Ingredients

Rabbit and red wine pot pies
  • 650 gram whole wild rabbit, chopped into 6 even pieces
  • 2 cup red wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 10 sage leaves
  • 2 bay leaves
  • 2 clove garlic, chopped
  • 2 tablespoon olive oil
  • 1 large onion, finely chopped
  • 150 gram salami, finely chopped
  • 2 tablespoon tomato paste
  • 1 cup stock or water
  • 250 gram button mushrooms
  • 1 large potato, peeled, chopped
  • 2 sheets puff pastry
  • 1 lightly beaten egg

Method

Rabbit and red wine pot pies
  • 1
    In a large, shallow bowl, combine rabbit, wine, vinegar, sugar, herbs and garlic. Mix well.
  • 2
    Cover and refrigerate at least 30 minutes, or overnight.
  • 3
    Preheat oven to 150°C.
  • 4
    In a large, flame-proof casserole dish, heat oil on high. Saute onion and salami 3-4 minutes, until golden. Drain rabbit pieces, reserving marinade. Add rabbit to dish. Sear 1-2 minutes each side, until well browned.
  • 5
    Stir in tomato paste and cook 1-2 minutes. Mix in reserved marinade, stock, mushrooms and potato. Bring to the boil.
  • 6
    Bake, covered, 2 hours. Cool to room temperature. Skim excess fat from surface. Increase oven to very hot, 220°C. Place four 1 1/2-cup ramekins on an oven tray.
  • 7
    Shred rabbit meat, discarding bones, skin and cartilage. Return meat to dish with sauce. Spoon evenly among ramekins.
  • 8
    Cut pastry sheets to cover ramekins. Brush rims of dishes with egg. Top with pastry and trim edges. Brush top with remaining egg. Cut a small cross in top of each. Bake 12-15 minutes, until puffed and golden.

Notes

Be careful to remove all bones and cartilage as they can be quite small and sharp.

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