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Yield: 4 servings
Ingredients:
- 1 rabbit
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 Idaho potato, diced
- 2 garlic cloves
- 2 parsnips, peeled and diced
- 1/2
cup peas
- 1/2
cup pearl onions
- 2 cups veal stock
- 1 tablespoon butter
- Puff pastry
Quarter rabbits, season with salt and pepper. Sear in pan with
olive oil, remove and set aside to cool. Add to the same pan the
carrots, celery, parsnips, and pearl onions. Sauté with butter,
then add veal stock. Put rabbit back in pan, cover and cook until
very tender, about 40 minutes. Remove vegetables and rabbit from
the pan and let cool. Remove meat from bones and place in pot pie
bowls with a portion of the vegetables. Cover with veal stock, place
puff pastry on top and bake for 10 minutes at 350 °F.
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