Ingredients:
Method:
Brown the meat and then pouch the saddle and legs for a while in half a pint of stock.
When the stock has condenced and the meat looks cooked, remove the meat from the stock and allow to cool. Keep reducing the stock right down to about 6 tablespoons or so (you get the idea).
Clean the meat from the bones and put to one side. Now add two thinly sliced muchrooms, one leek and 2 cloves of garlic to the stock. Keep stiring. Now on medium heat add half a carton of cream.
Quick tip - a jar of white or mushroom pre made sauce will do the job if saving time.
Add the combination to a dish. I just put a crust on the pie as not to make it too heavy with the cream.
No..I don't make my own pastry..frozen is fine thanks. Usually you don't have to roll it. Just fit over the top of the dish. Run a knife around the edge. Press firmly to seal.
- 1 Rabbit
- Stock
- 2 Mushrooms
- 1 Leek
- 2 Cloves Of Garlic
- 1 Carton Of Cream
- Pastry
Method:
Brown the meat and then pouch the saddle and legs for a while in half a pint of stock.
When the stock has condenced and the meat looks cooked, remove the meat from the stock and allow to cool. Keep reducing the stock right down to about 6 tablespoons or so (you get the idea).
Clean the meat from the bones and put to one side. Now add two thinly sliced muchrooms, one leek and 2 cloves of garlic to the stock. Keep stiring. Now on medium heat add half a carton of cream.
Quick tip - a jar of white or mushroom pre made sauce will do the job if saving time.
Add the combination to a dish. I just put a crust on the pie as not to make it too heavy with the cream.
No..I don't make my own pastry..frozen is fine thanks. Usually you don't have to roll it. Just fit over the top of the dish. Run a knife around the edge. Press firmly to seal.
