everyday recipes

Rabbit & red wine pot pies

Rabbit & red wine pot pies
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Serving size: Serves 4
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Cakes/baking
Cooking method: bake
Season: All year round

See more recipes in this week's Woman's Day.
INGREDIENTS

whole wild rabbit, 650g, chopped into 6 even pieces
red wine, 2 cups
balsamic vinegar, ¼ cup
brown sugar, ¼ cup
sage leaves, 10
bay leaves, 2
garlic, 2 cloves, chopped
olive oil, 2 tablespoons
onion, 1 large, finely chopped
salami, 150g, finely chopped
tomato paste, 2 tablespoons
stock or water, 1 cup
button mushrooms, 250g
potato, 1 large, peeled, chopped
puff pastry, 2 sheets
egg, 1, lightly beaten
METHOD

  1. In a large, shallow bowl, combine rabbit, wine, vinegar, sugar, herbs and garlic. Mix well. Cover and refrigerate at least 30 minutes, or overnight.

  2. Preheat oven to slow, 150°C C.

  3. Heat oil in a large, flameproof casserole dish 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.

  4. Stir in tomato paste and cook 1-2 minutes. Mix in reserved marinade, stock, mushrooms and potato. Bring to the boil.

  5. Bake, covered, 2 hours. Cool to room temperature. Skim excess fat from surface.

  6. Increase oven to very hot, 220°C C. Place four 1½ -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.



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

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