Ingredients:
- 2 whole rabbit
- 2 carrots diced small
- 2 red onions diced small
- 2 celery diced small
- 1 bunch of thyme chopped
- 1 cup tomato Paste
- 2 litre chicken stock
- 1 cup sliced shiitake mushrooms
- 8 cloves of garlic roughly chopped
- 1 cup red wine
- salt & pepper
- olive oil
- puff pastry
Method:
- Season rabbit with salt & pepper, using some of the olive oil sear off the rabbit in a pan until golden brown – set aside.
- In a pot (large enough to fit rabbit) using a little olive oil sauté onion, celery and carrot, add garlic and thyme. Cook for two minutes, add tomato paste and cook a further two minutes. Add red wine and reduce by three quarters, add chicken stock and shiitake mushrooms and bring to the boil. Add the rabbit – these need to be fully submerged so add more chicken stock if needed.
- Reduce heat, cover and simmer for 11/2 – 2 hours or until rabbit is tender and falling off the bone.
- Remove rabbit, put stock back on the heat and reduce by half.
- Remove all the meat off the rabbit – be on the look out for the fine bones to remove them.
- Add the rabbit meat back into the stock, season with salt & pepper then pour into a tray and let set for 6 -8 hours or preferably over night.
- Line a pie tray with the puff pastry use a fork to prick the bottom then add the rabbit mix. Cover with pastry and egg wash the top.
- Cook in a hot oven at 220 degrees Celsius for about 15 minutes or until pastry is cooked and golden brown