Rabbit Pie

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Rabbit Pie
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 16 h. 30 min.
Ready in

Ingredients

for
1
For the dough
500 grams
250 grams
2
For the filling
1
day-old White roll
700 grams
trimmed Rabbit
175 grams
150 grams
4
100 grams
3
2
1 teaspoon
freshly chopped Thyme
50 grams
1
1 generous pinch
1 generous pinch
ground Allspice
3 centiliters
Also
Butter (for the mold)
1
2 sheets
50 grams
4 centiliters
white Port wine

Preparation steps

1.

For the dough, place flour in a bowl and create a well in the center. Cut in butter and add salt, eggs and 2 tablespoons water into well. Knead quickly into a ball, wrap in plastic wrap and refrigerate for about 2 hours.

2.

For the filling, soak bun in lukewarm water. Place rabbit meat, pork belly, rabbit liver, smoked bacon and mushrooms in a blender and chop coarsely.

3.

Peel shallots and garlic and finely chop. Mix with thyme, expressed bread, cranberries, egg, salt, pepper, cloves, allspice and Cognac. Add meat and mix well.

4.

Preheat oven to 160°C (approximately 325°F).

5.

Roll out dough until about 1/2 cm (approximately 1/4 inch) thick. Cut out two rectangles to use as a base and lid. Cut out strips for the edges. Cut remaining dough with decorative cookie cutters, like leaves, to use as decoration. Grease mold and line with base and edge pieces, pressing seams together well with fingers. Pour in filling and smooth. Top with last piece of dough and seal edges. Cut out a small hole in the center. Mix egg yolk with 1 tablespoon water and brush over dough. Decorate pie with dough leaves. Also brush these with egg yolk. Bake in preheated oven until golden brown, or about 1.5 hours. Remove from oven and cool. Soften gelatin in cold water. Express and dissolve in warm port wine and grape jelly. Melt and pour into cut out hole of pie. Cool overnight. Remove from mold and cut to serve.