Rabbit Preparation:
1 fresh rabbit rubbed with the following mixture:
1 tablespoon thyme leaves, chopped
1 tablespoon sage leaves, chopped
1 teaspoon garlic, chopped
1 tablespoon ground porcini mushrooms, dried
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup brandy
1 tablespoon olive oil
Rabbit sauce:
1/2 cup porcini mushrooms, dried
1 large onion
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 tablespoon garlic
1 cup chicken stock
1 cup Madeira
1 cup dry sherry
3 cups heavy cream
Roux:
8 tablespoons butter
8 tablespoons flour
Filling:
1 cup portobello mushrooms, diced 1/2-inch and sautéed
1 cup fresh morel mushrooms, cut in quarters and sautéed,
other wild mushrooms may be substituted such as chanterelles, miyataki,
shiitaki or oyster
1/2 cup blanched parsnips, cut 1/2-inch dice
1/2 cup blanched carrots, cut 1/2-inch dice
2 tablespoons sautéed shallots
2 cups diced rabbit meat
Pumpkin Shell:
12 small miniature pumpkins
For the Rabbit preparation: Let rabbit marinate several hours. In a covered casserole dish, braise rabbit with 1 quart chicken stock in a preheated 400 degree oven for 1 hour or until meat is tender and falling off the bone. Strain the liquid into a saucepan. Pick the meat from the rabbit and dice it into 1/2-inch squares. Set aside.
For the Rabbit Sauce: Combine the above ingredients, except for roux and reduce by half. Thicken with roux. Adjust thickness with reserved strained rabbit braising liquid, if needed. Continue to reduce until mixture is thick and coats a spoon. Season with salt and freshly ground black pepper. Strain and set aside.
To make roux: Heat butter in a small saucepan and add flour, stirring constantly for a few minutes until thick and creamy, but not brown.
For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.
For the Pumpkin Shells: Cut off top of pumpkin so that the seeds are exposed. Scoop out all of the seeds and soft flesh until you have what resembles a small bowl (be careful not to put a hole in the bottom of each pumpkin). In a preheated 350 degree oven, place pumpkins cut side down on a sheet pan. Bake the pumpkin for 15 minutes or until it is cooked, but not collapsed. Turn them over cut side up to cool. Set aside until ready to use.
For the Pastry, recipe follows To assemble, recipe follows
Pastry:
1/2 sheet puff pastry
Assembly:
1/2 cup beaten egg
24 sautéed wild mushrooms, for garnish
Watercress sprigs, for garnish
For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.
To assemble: Place pumpkins on a baking sheet. Fill insides with rabbit-mushroom
mixture. Top with pastry lid. Brush with egg. Arrange 1 mushroom on top
of each lid. Bake in a preheated 400 degree oven for 10 to 12 minutes or
until perfectly golden brown. Serve at once, garnished with wild mushrooms
and watercress sprigs around potpie.