Rabbit is slow-cooked with onion, celery, carrot, garlic, lots of fresh thyme, tomato paste and red wine and shiitake mushrooms until the rabbit is tender and falling off the bone. The meat is added to the reduced sauce and left to set. Puff pastry is used on the bottom and top of the Rabbit and Shiitake Pie, which is baked in a hot oven until golden brown.
Black Rabbit Kitchen’s Rabbit and Shiitake Pie Recipe
Ingredients:
2 whole rabbits
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
olive oil
puff pastry
Method:
Season rabbit with salt and 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 1 1/2 – 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 and 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.
