Name: Rabbit and red wine pot pies
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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

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