Rabbit & red wine pot pies
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whole wild rabbit, 650g, chopped into 6 even pieces
red wine, 2 cups
balsamic vinegar, ¼ cup
brown sugar, ¼ cup
sage leaves, 10
bay leaves, 2
garlic, 2 cloves, chopped
olive oil, 2 tablespoons
onion, 1 large, finely chopped
salami, 150g, finely chopped
tomato paste, 2 tablespoons
stock or water, 1 cup
button mushrooms, 250g
potato, 1 large, peeled, chopped
puff pastry, 2 sheets
egg, 1, lightly beaten
- In a large, shallow bowl, combine rabbit, wine, vinegar, sugar, herbs and garlic. Mix well. Cover and refrigerate at least 30 minutes, or overnight.
- Preheat oven to slow, 150°C C.
- Heat oil in a large, flameproof casserole dish on high. Saute onion and salami 3-4 minutes, until golden. Drain rabbit pieces, reserving marinade. Add rabbit to dish. Sear 1-2 minutes each side, until well browned.
- Stir in tomato paste and cook 1-2 minutes. Mix in reserved marinade, stock, mushrooms and potato. Bring to the boil.
- Bake, covered, 2 hours. Cool to room temperature. Skim excess fat from surface.
- Increase oven to very hot, 220°C C. Place four 1½ -cup ramekins on an oven tray.
- Shred rabbit meat, discarding bones, skin and cartilage. Return meat to dish with sauce. Spoon evenly among ramekins.
- Cut pastry sheets to cover ramekins. Brush rims of dishes with egg. Top with pastry and trim edges. Brush top with remaining egg. Cut a small cross in top of each. Bake 12-15 minutes, until puffed and golden.
Be careful to remove all bones and cartilage as they can be quite small and sharp.