Individual Savoury Rabbit Puddings From Leftover Roast Recipes

Steps:

• Preheat oven to 210°C.
• If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
• Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
• Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
• Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
• Add the diced chile.
• When the bread rounds in the egg mixture are ready,.
• Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
• Fill with the rabbit mixture to the puff pastry line.
• Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
• Bake for 20 minutes or until top of bread is dark gold and crispy.
• The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
• Serve with a creamy chardonnay.

Steps:

• In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs.
• In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire.
• In a separate bowl, beat egg whites until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup souffle dishes or into 8 greased 6-oz custard cups.
• Bake puddings in centre of 375° oven for 35 to 40 minutes for souffle dishes and 30 to 35 minutes for custard cups; or until puffed and golden brown on top. Serve immediately.

Steps:

• Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
• Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
• Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
• Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
• Put it in an ovenproof dish and top with the potatoes.
• Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.

Steps:

• Melt butter in large sauce pan, add celery onion, garlic and bell pepper saute until just tender crisp, or until your liking stir in flour. add beef consomme, beef bouillon and stewed tomato's, worcestershire sauce , caraway seed and cook 30 minutes adding more liquid as needed, 10 minutes before serving add pork, black pepper and celery salt as needed, stir in sour cream heat and serve over buttered egg noodles.

Steps:

• Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
• Turn down to low and serve when you're ready to eat.
• Serve over egg noodles, rice, or mashed potatoes. Enjoy!