Minced Rabbit Pie with Tarragon
This minced rabbit pie is a sophisticated nod to traditional countryside fare, adorned with the delicate herbal notes of tarragon. Rabbit, once commonly enjoyed in rustic kitchens, brings a tender savoriness to this dish, while the aromatic tarragon adds a French elegance, making it a masterpiece for your dinner table.
Ingredients
- 500 g rabbit meat - deboned and finely minced
1 tbsp olive oil - extra virgin for best flavor
1 medium onion - finely chopped
2 cloves garlic - minced
1 cup white wine - dry, good quality- 1 tbsp tarragon leaves - fresh, chopped
200 g mushrooms - sliced
150 ml heavy cream- 1 pack ready-made shortcrust pastry
1 large egg - beaten, for glazing
Instructions
- Preheat your oven to 180°C (350°F).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant, avoiding any browning for a subtle flavor.
- Increase the heat slightly, add minced rabbit meat, and cook until browned, breaking it up with a spoon as it cooks, about 7-10 minutes.
- Pour in the white wine, allow it to simmer until mostly evaporated, which should take about 5 minutes, then stir in the chopped tarragon and sliced mushrooms.
- Lower the heat and stir in the cream, cooking until the mixture thickens slightly. Season with salt and pepper to taste. Set aside to cool.
- Roll out the pastry on a floured surface and line the base of a pie dish, letting excess hang over the edge.
- Fill the pie dish with the rabbit mixture, spreading evenly.
- Cover with a pastry lid, pressing the edges to seal. Trim any excess. Brush with beaten egg for a golden finish.
- Bake in the preheated oven for 45 minutes or until the pastry is golden brown and crisp.
- Allow the pie to rest for 10 minutes before serving, letting flavors meld.
Notes
For an enhanced flavor, consider adding a dash of lemon zest to the filling for a touch of brightness. If tarragon is unavailable, substitute with fresh parsley and a hint of aniseed for a similar profile.
Nutrition
Calories: 426kcalCarbohydrates: 8gProtein: 30gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 160mgSodium: 87mgPotassium: 766mgFiber: 1gSugar: 4gVitamin A: 696IUVitamin C: 5mgCalcium: 84mgIron: 3mg
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