Wednesday, 31 August 2016
I suppose the start of Autumn is a subject thing
Another rabbit pastie recipe.
Mrs Bridges Tearooms published a note.
(makes 10)
2 skinned and gutted wild rabbits, meat removed and chopped into 2 cm dice.
Fresh rabbit stock (recipe below)
3 slices streaky bacon (sliced)
1 white onion (finely chopped)
1 lge peeled potato (chopped into 1cm dice)
2 med peeled carrots (chopped into 1 cm dice)
half glass red wine
Tspoon tomato puree
Tblspoon plain flour
2 cloves garlic (crushed)
Tspoon chopped fresh thyme
Seasoning
Rabbit stock
Bones from prepped rabbits, roasted until golden.
1 Peeled white onion
2 carrots (roughly chopped)
2 sticks celery (roughly chopped)
half leek (roughly chopped)
5 cloves garlic (skin on, sliced in half)
Tblspoon tomato puree
15 peppercorn
Handfull fresh thyme
Handfull parsley stalks
Couple of mushrooms
Tblspoon worcestershire sauce
Sweat vegetables to gain a little extra colour, add all other ingredients and cover in water, bring to near simmer and skim, cook for 1 and a half hours (skimming all the time), strain and reduce until a flavoursome stock is achieved, dont season with salt until the end (if at all) as reduction could make it too salty, portion and freeze if you have too much. Onion skins can send a stock bitter so remove.
Colour rabbit pieces in smoking oil.
Sweat onion and bacon for 4 mins, add garlic and sweat (seperate pan to rabbit)
Add red wine and boil until completely gone.
Sprinkle on the plain flour and cook out for a minute or two.
Add tomato puree and cook for a few seconds.
Add rabbit meat and fresh thyme.
Ladle in some stock just to cover the meat, Stir.
Bring to a simmer.
Add stock as needed just to keep mixture nice and wet.
After 20 minutes add the potatoes and carrots.
Cook for approximately another 25 minutes or until the rabbit is tender.
Reduce liquid (if needed) to a very thick sauce.
Taste and season if needed.
Chill and then wrap in puff pastry to your favourate design.
Egg wash.
Sprinkle with poppy seeds.
Bake 200 degrees until golden
Watch out for third degree mouth burns straight from the oven.