Ingredients
Rabbit Preparation:
1 fresh rabbit rubbed with the following mixture:
- 1 tablespoon thyme leaves, chopped
- 1 tablespoon sage leaves, chopped
- 1 teaspoon garlic, chopped
- 1 tablespoon ground porcini mushrooms, dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup brandy
- 1 tablespoon olive oil
Rabbit sauce:
- 1/2 cup porcini mushrooms, dried
- 1 large onion
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon garlic
- 1 cup chicken stock
- 1 cup Madeira
- 1 cup dry sherry
- 3 cups heavy cream
Roux:
- 8 tablespoons butter
- 8 tablespoons flour
Filling:
- 1 cup portobello mushrooms, diced 1/2-inch and sauteed
- 1 cup fresh morel mushrooms, cut in quarters and sauteed, other wild mushrooms may be substituted such as chanterelles, miyataki, shiitake, or oyster
- 1/2 cup blanched parsnips, cut 1/2-inch dice
- 1/2 cup blanched carrots, cut 1/2-inch dice
- 2 tablespoons sauteed shallots
- 2 cups diced rabbit meat
Pumpkin Shells:
- 12 small miniature pumpkins
Description
Food Network
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