Rabbit and mushroom pie

Super delicious slow cooked rabbit & mushroom pie


Ingredients

  • 1 large rabbit halved
  • 1 stalk of celery sliced
  • 1/2 carrot diced
  • 1 leak sliced
  • 1 sprig of thyme
  • 1 tbsp crushed garlic
  • 250ml each of red wins & dry white wine
  • 1 litre of chicken stock
  • 400g mixed mushrooms
  • 100g of cornflour
  • 350ml water
  • 1 egg
  • 4 sheet of puff pastry
  • Cooking spray

Rabbit and mushroom pie

Prep time: 30 min
Cook time: 6 hours
Serves: 4

Method

Sear rabbit on all sides in a hot pan then place in the slow cooker with every other ingredients bar mushrooms.

Slow cook for 5 hours.

Remove rabbit & pull all meat off the bones keep meat aside, discard bones.

Strain the broth, then return liquid to slow cooker as well as the rabbit meat.

Sauté sliced mushrooms before adding to slow cooker cook for a further 45 mins.

Spray with cooking oil & line 4 large ramekins with puff pastry and blind bake for 20mins.

Cut out 4 large circles of puff pastry to cover ramekins for lids.

Mix 100g of cornflour & 350ml of water together and add to slow cooker.

Once rabbit mix is thick pour into ramekins.

Cover with puff pastry lids, Brush lids with eggs & cook for 25mins.

Serve with mashed potatoes & steamed vegetables.

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Situated on the Sunshine Coast

db meats
14 Beerburrum Street
Dicky Beach, Queensland 4551
Australia

0418 336 542
www.dbmeats.com.au

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