Posh Muscoates Wild Rabbit Pie with Doddington’s Cheese Shaving, Black Truffle And Sherry Cream

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

WE GARNISH IT WITH SEASONAL HERBS AND VEGETABLES, AND A FEW SLIVERS OF BLACK TRUFFLE, ALTHOUGH THIS IS PURELY INDULGENCE AND NOT BY ANY MEANS COMPULSORY. THE INSPIRATION FOR THIS CAME FROM MARCO PIERRE WHITE’S ‘WHITE HEAT’ COOKBOOK, THE FEUILLETÉ OF RABBIT HE DESCRIBES AS BASICALLY A POSH RABBIT PIE!POSH MUSCOATES WILD RABBIT PIE WITH DODDINGTON’S CHEESE SHAVINGS, BLACK TRUFFLE AND SHERRY CREAM 236_237

Ingredients

  • 2 whole, medium-sized rabbits, jointed
  • 20 ml oil for frying
  • 1 clove of garlic, peeled and crushed
  • 1 onion, peeled and roughly chopped
  • 2 sticks of celery, washed and roughly diced
  • 1 leek, washed, trimmed and roughly chopped
  • 2 carrots, washed, peeled and roughly diced
  • 50 ml sherry
  • 300 ml chicken stock
  • 250 g puff pastry
  • 1 egg yolk
  • 50 ml milk
  • 100 ml cream
  • 1 tsp grain mustard
  • 4 tsp parsley, chopped
  • 150 g Doddington’s cheese shavings
  • 20 g black truffle shavings [optional]
  • seasoning

    Method

    Preheat the oven to 200°C/gas mark 6.

    Heat the oil in an ovenproof pan, season the rabbit pieces with salt and pepper, and add to the pan, browning on all sides. Add the crushed garlic, the onion, celery, leek and carrots and colour lightly. Then add the sherry and allow to reduce by half, then add the chicken stock, cover and place into the oven for approximately 1½ hours, until tender.

    Roll out the puff pastry to a thickness of 5mm, then cut out four 10cm diameter shapes using a round cutter, if available. Score another round shape with a diameter of approximately 8cm onto the centre of each ‘round’ making sure not to cut all of the way through the pastry. Criss-cross the top of the pastry rounds with the back of a knife.

    Position on a baking tray, then mix together the egg yolk and milk and brush the egg wash over the pastry rounds. Place the tray into the oven for around 10 minutes until golden brown. Then remove from the oven and allow to cool on a rack. Once cooled, cut out the central disc with a small knife to form a lid. Keep warm.

    Lift the rabbit pieces from the stock, and ‘pick’ large pieces of meat from the bone. Keep warm. Reduce down the cooking liquor, then add the cream and reduce by half to a coating consistency, add the grain mustard and check the seasoning. Return the rabbit pieces and add the parsley to the sauce, and bring to the boil.

    Place the pastry rounds onto a warmed plate, then fill each pastry with one portion of the rabbit. Position the lid on top and spoon a little sauce around. Garnish with the cheese and truffle shavings, and a few garden herbs.