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Ingredients
• 1 x 2 kg rabbit, or 2 x 1kg rabbits, jointed
• splash olive oil
• 1 banana shallot, sliced
• 1 clove garlic, thinly sliced
• 200 g chestnut mushrooms, quartered
• 1 leek, roughly chopped
• 175 ml white wine
• 750 ml chicken stock
• 2 bay leaves
• 2-3 sprigs thyme
• 1/2 tsp black peppercorns
• 300 ml double cream
• 1/2 bunch tarragon
• 375 g puff pastry
• 1 egg yolk, beaten
Method
1. Season the rabbit pieces with salt and freshly ground black pepper. Heat a dash of olive oil in a large casserole dish and sear the rabbit pieces for 2-3 minutes on all sides, or until golden-brown all over. Remove from the casserole and set aside.
2. Add the shallot, garlic, mushrooms and leeks and fry for 2-3 minutes, or until golden-brown. Add the white wine to deglaze, scraping up any browned bits from the bottom of the dish with a wooden spoon. Simmer for a few minutes, then return the rabbit pieces to the casserole.
3. Pour in the stock and add the bay leaves, thyme and black peppercorns. Cover with a lid and simmer for 90 minutes over a low heat, or until the rabbit is tender. Remove from the heat and set aside until the rabbit is cool enough to handle.
4. Remove the rabbit pieces from the casserole and flake the meat from the bones (discard the bones). Return the casserole to the heat and bring to the boil. Cook until the volume of the liquid has reduced by half, then stir in the double cream.
5. Bring back to the boil, then reduce the heat and simmer for 4-5 minutes. Season to taste with salt and freshly ground black pepper and stir in the tarragon. Set aside to cool.
6. Preheat the oven to 200C/180C fan/gas 6.
7. Roll out the puff pastry until it is about 4mm thick, then cut into rounds about 3cm/1.5in larger than your individual pie dishes.
8. Divide the rabbit meat among the four pie dishes and spoon over the sauce. Brush the edges of the pie dishes with some of the beaten egg yolk and lay the pastry discs on top, pressing around the edges to seal. Brush the top of the pastry with the remaining beaten egg yolk.
9. Bake the pies for 20-30 minutes, or until the pastry is golden-brown and puffed up.
• 1 x 2 kg rabbit, or 2 x 1kg rabbits, jointed
• splash olive oil
• 1 banana shallot, sliced
• 1 clove garlic, thinly sliced
• 200 g chestnut mushrooms, quartered
• 1 leek, roughly chopped
• 175 ml white wine
• 750 ml chicken stock
• 2 bay leaves
• 2-3 sprigs thyme
• 1/2 tsp black peppercorns
• 300 ml double cream
• 1/2 bunch tarragon
• 375 g puff pastry
• 1 egg yolk, beaten
Method
1. Season the rabbit pieces with salt and freshly ground black pepper. Heat a dash of olive oil in a large casserole dish and sear the rabbit pieces for 2-3 minutes on all sides, or until golden-brown all over. Remove from the casserole and set aside.
2. Add the shallot, garlic, mushrooms and leeks and fry for 2-3 minutes, or until golden-brown. Add the white wine to deglaze, scraping up any browned bits from the bottom of the dish with a wooden spoon. Simmer for a few minutes, then return the rabbit pieces to the casserole.
3. Pour in the stock and add the bay leaves, thyme and black peppercorns. Cover with a lid and simmer for 90 minutes over a low heat, or until the rabbit is tender. Remove from the heat and set aside until the rabbit is cool enough to handle.
4. Remove the rabbit pieces from the casserole and flake the meat from the bones (discard the bones). Return the casserole to the heat and bring to the boil. Cook until the volume of the liquid has reduced by half, then stir in the double cream.
5. Bring back to the boil, then reduce the heat and simmer for 4-5 minutes. Season to taste with salt and freshly ground black pepper and stir in the tarragon. Set aside to cool.
6. Preheat the oven to 200C/180C fan/gas 6.
7. Roll out the puff pastry until it is about 4mm thick, then cut into rounds about 3cm/1.5in larger than your individual pie dishes.
8. Divide the rabbit meat among the four pie dishes and spoon over the sauce. Brush the edges of the pie dishes with some of the beaten egg yolk and lay the pastry discs on top, pressing around the edges to seal. Brush the top of the pastry with the remaining beaten egg yolk.
9. Bake the pies for 20-30 minutes, or until the pastry is golden-brown and puffed up.
