STEWED EXOTIC MUSHROOMS WITH GNOCCHI PORT WINE SAUCE
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
- Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.
RABBIT AND EXOTIC MUSHROOM POT PIE
Provided by Food Network
Number Of Ingredients 31
Steps:
- 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.
- 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.
- 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.
- For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.
- 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.
- For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.
- 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.
- Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown.
- Serve at once, garnished with wild mushrooms and watercress sprigs around potpie.
- 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.
CREAMY WHITE BEAN AND LEEK POT PIE
Steps:
- For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.
- Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.
- While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.
- If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
RABBIT AND VEGETABLE POT PIE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees. Heat oil in a large saute pan. Lightly flour rabbit pieces and brown in batches in the oil. Remove rabbit and set aside. In the same pan, lightly brown the shallots, garlic and onions in oil remaining in the pan. Add mushrooms, carrot, turnip and celery and cook for a minute more. Stir in tomato paste and tarragon. Add the wine and brandy and simmer for five minutes to reduce.
- Transfer to an ovenproof 10-quart stock pot. Add the stock, bouquet garni, tomatoes and browned rabbit and bring to a boil. Cover and cook in a preheated oven for 45 minutes. Remove from oven and cool to room temperature.
- Remove rabbit and vegetables to a platter, reserving all liquid in pot; discard the bouquet garni. Debone rabbit, keeping pieces of meat as large as possible. Divide the meat among eight individual two-cup casseroles. Distribute cooked vegetables and raw peas evenly among the casseroles.
- Strain the cooking liquid through a fine sieve into a pot. Reduce it over high heat to about four cups. Strain the liquid again, return to pot and whisk in the cornstarch mixture, a teaspoon at a time. Cook it until the sauce is very thick. Season with salt and pepper to taste. Divide the sauce among the casseroles. (Casseroles can be prepared up to this point and refrigerated overnight.)
- To finish the pot pies, preheat oven to 425 degrees. Roll out the puff pastry an eighth of an inch thick. Cut into rounds an inch larger in diameter than the casseroles. Place pastry rounds on top of casseroles and crimp to sides; brush pastry with beaten eggs. Bake until pastry is golden brown, about 30 minutes.
More about "rabbit and exotic mushroom pot pie recipes"
RABBIT AND EXOTIC MUSHROOM POT PIE RECIPE - RECIPEOFHEALTH
Web Rate this Rabbit and Exotic Mushroom Pot Pie recipe with 1 tbsp thyme leaves, chopped, 1 tbsp sage leaves, chopped, 1 tsp garlic, chopped, 1 tbsp ground porcini mushrooms, dried, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup brandy, 1 tbsp olive oil, 1/2 cup porcini mushrooms, dried, 1 large onion, 1 tbsp fresh thyme, chopped, 1 tbsp fresh sage ...
From recipeofhealth.com
From recipeofhealth.com
THE 15 BEST RABBIT RECIPES - GYPSYPLATE
Web Jun 8, 2023 1. Rabbit Stew This recipe for rabbit stew in beer is nothing less than sumptuous! A rich broth packed with tender rabbit and hearty vegetables in a delicious paprika laced broth. Every bite is pure comfort. There’s a good reason it tops our list of rabbit recipes! Get the Recipe @ whereismyspoon 2. Buttermilk Fried Rabbit
From gypsyplate.com
From gypsyplate.com
RABBIT AND PANCETTA POT PIES RECIPE - BBC FOOD
Web Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of ...
From bbc.co.uk
From bbc.co.uk
RABBIT POT PIE RECIPE - GRIT
Web Heat oven to 400°F. To make filling, melt butter in large saucepan over medium-low heat. Add onion, celery, sweet pepper and carrots, and sauté for 5 to 7 minutes, or until vegetables are tender. Stir in flour, thyme, salt and pepper, and cook for 3 minutes. Whisk in broth and half-and-half, and cook until thick and bubbly.
From grit.com
From grit.com
RABBIT POT PIE - OHIO DEPARTMENT OF NATURAL RESOURCES
Web 1 quartered rabbit (or 3 cups cooked wild rabbit, shredded) 2-3 tablespoons butter ; 1 cup carrots, thinly sliced ; 1 medium potato, peeled and cut into ¼-inch cubes ; ½ cup celery, sliced ; ½ cup onion, chopped ; ½ cup frozen peas ; 1 (10.5 ounce) can condensed cream of mushroom soup ; 1 cup water ; 1 frozen uncooked pie crust ; 1 egg yolk ...
From ohiodnr.gov
From ohiodnr.gov
RABBIT POT PIE RECIPE - MODERN FARMER
Web Sep 28, 2015 To make the filling: Preheat oven to 375°F. Arrange rabbit pieces in a large Dutch oven, then splash with cider, season with salt and pepper, and cover. Place in the oven and braise until the rabbit is just cooked through, about 20 minutes.
From modernfarmer.com
From modernfarmer.com
RABBIT AND WILD MUSHROOM PIES | GOURMET TRAVELLER
Web Jul 20, 2011 Preheat oven to 160C. Heat oil in a frying pan over high heat, add rabbit and cook, turning once, until golden (3-5 minutes). Transfer rabbit to a casserole, add celery, carrot, leek, thyme and garlic and set aside. 2. Simmer wine in a saucepan over medium-high heat until reduced by half (10-15 minutes).
From gourmettraveller.com.au
From gourmettraveller.com.au
RABBIT AND EXOTIC MUSHROOM POT PIE RECIPE | FOOD NETWORK
Web Get Rabbit and Exotic Mushroom Pot Pie Recipe from Food Network. Watch Full Seasons; TV Schedule ... Healthy Meals + More; On TV; See All Recipes. Recipe of the Day. Slow-Cooker Shredded Chicken. Trending Recipes. Blackstone Classic Smash Burgers. Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen …
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
RABBIT AND MUSHROOM PIE RECIPE | GOURMET TRAVELLER
Web Preheat oven to 150C. Remove legs, shoulders, belly and loins from rabbits with a boning knife, set carcass aside (see note). Heat half the oil in a large casserole over medium-high heat, cook legs, shoulders and belly in batches, turning occasionally, until brown (4-5 minutes). Remove, set aside.
From gourmettraveller.com.au
From gourmettraveller.com.au
RABBIT POT PIE - DEEP SOUTH MAGAZINE
Web Jan 10, 2024 3 lbs. cremini mushrooms 1⁄4 cup chopped thyme. Pie Crust: 3 1⁄2 cups all-purpose flour 1 1⁄2 cups butter, cubed and cold 1/9 Tbsp. baking powder 1 pinch salt 1 tsp. sugar 1⁄2 tsp. white vinegar 1⁄4 cup ice water. Egg Wash: 2 eggs 2 Tbsp. milk 1 pinch of salt . To braise the rabbit, preheat the oven to 400 degrees.
From deepsouthmag.com
From deepsouthmag.com
RABBIT STEW RECIPE - SIMPLY RECIPES
Web Nov 29, 2023 Add the thyme, mushrooms, rabbit, and parsnips, then bring to simmer and cook: Add the thyme, all the mushrooms, the rabbit, and the parsnips and bring everything to a bare simmer. Simmer gently for 90 minutes. You …
From simplyrecipes.com
From simplyrecipes.com
RABBIT POT PIES – MY MAINELY GIRL ADVENTURES
Web In a large pot, cook diced bacon until crisp. Remove bacon and set aside. In grease, add celery, carrots, mushrooms, and onion. Cook until onion is softened. Add flour to coat all the veggies. Add potatoes and broth and bouillon. Bring …
From mymainelygirladventures.com
From mymainelygirladventures.com
33 PERFECT POT PIES FOR EASY DINNERS | WOMEN'S WEEKLY FOOD
Web Jul 3, 2023 Leftover lamb pot pies with mushy peas. These hearty lamb shank and potato pies are the perfect way to use up leftover meat and vegies from a roast dinner. Serve them warm, fresh out from the oven, with a generous dollop of minted mushy peas. 32.
From womensweeklyfood.com.au
From womensweeklyfood.com.au
FOOD NETWORK: RECIPE - RABBIT AND EXOTIC MUSHROOM POT PIE …
Web RABBIT AND EXOTIC MUSHROOM POT PIE. Rabbit Preparation:1 fresh rabbit rubbed with the following mixture:1 tablespoon thyme leaves, chopped1 tablespoon sage leaves, chopped1 teaspoon garlic, chopped1 tablespoon ground porcini mushrooms, dried1 teaspoon salt1/2 teaspoon black pepper1/2 cup brandy1 tablespoon olive oil.
From woodwrecker.com
From woodwrecker.com
VEGAN SAVORY STOUT AND VEGETABLE PIES - RABBIT AND WOLVES
Web Oct 20, 2019 Preheat the oven to 400 degrees (F). Take the pie crust out of the fridge, if it it too firm to roll out, let it sit on the counter for a few minutes while the oven preheats to soften it a bit. Take 4 medium sized ramekins or small baking dishes, and divided the stout and vegetable filling evenly into the dishes.
From rabbitandwolves.com
From rabbitandwolves.com
ROASTED MUSHROOM POT PIE - THE COOKIE WRITER
Web Mar 29, 2022 Any kind will do! Mushrooms Canada was nice enough to give me some leftovers, so I went with a blend of button, cremini, oyster, shiitake, and I believe some enoki (but they tend to overcook quickly.) So much flavor! But my secret is definitely cooking the mushrooms until they reach a deep brown, resulting in more flavor.
From thecookiewriter.com
From thecookiewriter.com
SQUIRREL OR RABBIT MINI POT PIE RECIPE | MEATEATER COOK
Web Mar 13, 2018 4 squirrels or 2 rabbits, skinned and cut into 4 legs and 2 loins each (about 2 pounds total) Kosher salt. Freshly ground black pepper. 3 tbsp. extra-virgin olive oil. 1 large onion, peeled and diced (about 2 cups) 2 cups peeled and diced butternut squash. 7 ounces shiitake mushrooms or morels, cleaned and with stems removed, diced (about 2 ...
From themeateater.com
From themeateater.com
RABBIT POT PIE | RABBIT AND MUSHROOM POT PIE | EAT THE LOVE
Web Apr 1, 2018 Remove the rabbit from the stock pot and place on a cutting board to cool. Place 2 tablespoons of the olive oil in a large saute pan and add the onion, garlic, leeks, carrots and parsnips into the pan. Cook until the vegetables start to soften. Remove from pan and pour vegetables into a large bowl.
From eatthelove.com
From eatthelove.com
You'll also love