Flatmates Dan & Dave were welcomed to their Dartmoor property by neighbour Terry (aka the Verminator) bearing a freshly killed rabbit, presenting an opportunity to create a variation on a classic dish, passed on by Francoise Auvray.
Dave artfully skinned the rabbit, removing his ‘jacket’ in one piece after making an incision along the leg bone.
The rabbit is cut into sections and marinaded for 24 hours in a bottle of Red Wine, with Bouquet Garni, Onions, Carrots, Garlic and Peppercorns. See full recipe.
The rabbit is seared, the sauce reduced and thickened with flour, then cooked on low heat in the oven. Once cooled, I removed the rabbit meat from the bones, and prepared a puff pastry base…
…covered with a pastry top, decorated with pastry leaves and fork patterns before brushing with an egg and milk mixture…
…baked once again for approx an hour in a hot oven…
…served with a side of mash and a sprig of Parsley. And a dab of mustard (not pictured).
ouah, i like the pastry shapes! how was it?
Francoise, it was delicious. Marinading the rabbit made it very rich and pungent. It was beautiful! very fiddly taking the meat from the bones, but that’s probably unavoidable.