Show me the Bunny!
You'll be able to keep your one client happy with this meal.
- 3 cups rich chicken stock
- 2-3 carrots, peeled and cut into 1/4 inch dice
- 2 stalks celery, cut into 1/4 inch dice
- 1 basket pearl onions
- 1 two to three pound rabbit, cleaned, boned and cut up
- 1 cup quartered button mushrooms
- 5 tablespoons butter
- 8 tablespoons all-purpose flour
- 2 tablespoons whole grain mustard
- 1 cup half & half or milk
- 2 tablespoons dry sherry
- 1 cup fresh or frozen English peas
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped
- enough biscuit dough or frozen puff pastry to cover a 9x13-inch baking dish or 10 inch pie plate
- 1 egg yolk, beaten with 1 teaspoon water
- salt and pepper to taste
1. Bring the chicken broth to a boil in a large saucepan. Blanch the carrots and onions in batches until not quite tender. Remove vegetables with a slotted spoon and set aside. Slip the onions from their skins when cool enough to handle.
2. Return the broth to a boil and add the rabbit and mushrooms. Simmer, covered, for 20 minutes or until the rabbit is firm to the touch and no longer pink inside. Remove rabbit and mushrooms from broth and let cool before shredding or chopping into bite-sized pieces. Reserve broth.
3. Melt the butter in a medium saucepan over medium heat. Add the chopped celery and saute 1 minute. Add the flour and cook for about 2 minutes, stirring constantly. Do not brown. Remove mixture from heat and slowly pour in the broth while whisking rapidly. Return to the heat and continue whisking until the sauce comes to a boil. Let the sauce boil for another minute, then remove from heat and add the mustard, half & half, sherry, parsley and tarragon. Season to taste with salt and pepper and keep warm over a low heat.
4. Preheat oven to 400F. Add the rabbit, blanched vegetables and peas to the sauce and pour the mixture into a greased 10-inch pie plate or 9 x 13 inch baking dish. If a bottom crust is desired, line it with pastry before adding the mixture.
5. Lay the pastry over the filling, trim to a 1 inch overhang and tuck the edges down into the sides of the pan. Don't worry about being overly neat. Cut a few well-placed vents for steam to escape and brush the pastry top with the egg mixture. Bake for 25 to 30 minutes or until the pastry is golden brown and the filling begins to bubble. Remove from the oven and allow a few minutes to cool before serving.