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T O P I C R E V I E W
Posted - Nov 03 2014 : 1:29:50 PM Speaking of rabbits, here's a little something from my Outpost book. The first pic is my baby brother, Rex (to this day, he hates it when I refer to him that way).
And myself and the neighbor girls (I was teaching them the fine art of rabbit husbandry that day).
And my mother's recipe for rabbit pot pie.
Momma Butters' Rabbit Pot Pies (modernized)
Rabbit: 1 Rabbit, bone in 1 T thyme, chopped 1 T sage, chopped 1 t garlic, chopped 1/2 c madeira wine 1 t salt 1 t pepper Olive oil 1 qt stock
Sauce: 1/2 c mushrooms, dried, soaked, and chopped 1 medium onion, chopped 1 T garlic, chopped 1 t thyme and sage, dried, chopped 7 T butter, divided 1/2 c stock 1/2 c madeira wine 2 c cream 6 T flour
Filling: 2 c mushrooms 2 T shallots 1 T butter 2 c steamed root vegetables 2 c rabbit meat, chopped 2 sheets puff pastry
Rabbit: Combine all ingredients except stock and allow to marinate in covered baking dish for several hours. Add stock; braise rabbit at 400ºF for one hour, until tender. Strain braising liquid and set aside. Pull meat from bone and chop. Set aside.
Preheat oven to 400ºF.
Sauce: Sauté the first four ingredients in 1 T butter until soft. Add stock, wine, and cream and simmer until reduced by half. In a medium saucepan, make a roux: melt the remaining 6 T butter, stir in flour, and cook until light amber in color. Whisk into sauce. Adjust thickness, if necessary, with braising liquid. Continue to reduce until thick. Season with salt and pepper and set aside.
Filling: In a large pan, sauté the mushrooms and shallots in butter over medium heat. Remove from heat; add root vegetables (I used carrots, parsnips, potatoes, and beets) and cooked rabbit. Add two cups sauce. Mix well and keep warm. Divide filling among baking dishes and trim pastry to fit the top of each one (I used ten 3 1/2-inch antique gelatin molds). Bake for 15–20 minutes, or until golden brown.
*This recipe may also be made with chicken, omitting the braising step. Instead, cook chicken in the simmering stock on the stovetop until thoroughly cooked and tender.
"There is nothing better on a cold wintry day than a properly made pot pie." – Craig Claiborne
6 L A T E S T R E P L I E S (Newest First)
Posted - Nov 03 2014 : 3:11:07 PM Thanks for sharing MJ! So adorable. The Hall's will be eating pot pie this week!
Posted - Nov 03 2014 : 2:23:16 PM All the little girls in dresses cept one! Lol
Posted - Nov 03 2014 : 2:19:25 PM That recipe looks so delicious it's enough to make me want to go and get one of my bunnies. Yum. That looks like a good meal on a cold winters day. Thanks for sharing the recipe. It's a keeper. And the picture of your brother and you girls is adorable. What fun.
Posted - Nov 03 2014 : 2:01:15 PM Awesome. Maybe some day a grandkid or great might want to live and raise a family in the old place. Never know. I imagine your brother gets up from time to time.
Posted - Nov 03 2014 : 1:57:28 PM He's still at home in Ogden, Utah, where I grew up. He's a welder and has his shop just a few blocks from our childhood home so he keeps it up and plants a garden there every summer. We haven't been able to part with it yet and he's happy to take care of it. He's a rare gem BTW. Has two grown kids, one of them married.
Posted - Nov 03 2014 : 1:54:28 PM How totally wonderfull. Great pictures an recipie. What part of the world does your Brother live in?