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Rabbit and Exotic Mushroom Pot Pie Recipe

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Rabbit and Exotic Mushroom Pot Pie
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Ingredients
30
Count
Nutrition
13821
Calories
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Ingredients:

Directions:

  1. For the Rabbit preparation: Let rabbit marinate several hours. In a covered casserole dish, braise rabbit with 1 quart chicken stock in a preheated 400 degree oven for 1 hour or until meat is tender and falling off the bone. Strain the liquid into a saucepan. Pick the meat from the rabbit and dice it into 1/2-inch squares. Set aside.
  2. For the Rabbit Sauce: Combine the above ingredients, except for roux and reduce by half. Thicken with roux. Adjust thickness with reserved strained rabbit braising liquid, if needed. Continue to reduce until mixture is thick and coats a spoon. Season with salt and freshly ground black pepper. Strain and set aside.
  3. To make roux: Heat butter in a small saucepan and add flour, stirring constantly for a few minutes until thick and creamy, but not brown.
  4. For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.
  5. For the Pumpkin Shells: Cut off top of pumpkin so that the seeds are exposed. Scoop out all of the seeds and soft flesh until you have what resembles a small bowl (be careful not to put a hole in the bottom of each pumpkin). In a preheated 350 degree F oven, place pumpkins cut side down on a sheet pan. Bake the pumpkin for 15 minutes or until it is cooked, but not collapsed. Turn them over cut side up to cool. Set aside until ready to use.
  6. For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.
  7. To assemble: Place pumpkins on a baking sheet. Fill insides with rabbit-mushroom mixture. Top with pastry lid. Brush with egg. Arrange 1 mushroom on top of each lid.
  8. Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown.
  9. Serve at once, garnished with wild mushrooms and watercress sprigs around potpie.
  10. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13821.38 Kcal (57867 kJ)
Calories from fat 6327.29 Kcal
% Daily Value*
Total Fat 703.03g 1082%
Cholesterol 1579.91mg 527%
Sodium 5082.04mg 212%
Potassium 9919.69mg 211%
Total Carbs 1323.14g 441%
Sugars 75.16g 301%
Dietary Fiber 81g 324%
Protein 414.74g 829%
Vitamin C 177.2mg 295%
Vitamin A 1.8mg 59%
Iron 219.4mg 1219%
Calcium 1178.4mg 118%
Amount Per 100 g
Calories 297.68 Kcal (1246 kJ)
Calories from fat 136.27 Kcal
% Daily Value*
Total Fat 15.14g 1082%
Cholesterol 34.03mg 527%
Sodium 109.45mg 212%
Potassium 213.65mg 211%
Total Carbs 28.5g 441%
Sugars 1.62g 301%
Dietary Fiber 1.74g 324%
Protein 8.93g 829%
Vitamin C 3.8mg 295%
Iron 4.7mg 1219%
Calcium 25.4mg 118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 334.2
    Points
  • 356
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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