Tartlets with Rabbit Filling
For the crusts, knead together flour, salt, egg and butter. Cover dough and refrigerate to chill.
For the filling, peel and chop onion and cut mushrooms into small pieces. Sauté onion, mushrooms and ground rabbit until crumbly, about 10 minutes. Season with salt and pepper.
Grease 4 tart tins with butter. Roll out dough to line tins.
Whisk eggs with milk and sour cream and season with salt and pepper. Stir rabbit meat mixture and rosemary into egg mixture and pour into crusts. Bake in oven oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Serve immediately.