Rabbit And Exotic Mushroom Pot Pie Recipes

EXOTIC MUSHROOM PIZZA

Exotic Mushroom Pizza image

Provided by Food Network

Yield 2 or 3 servings

Number Of Ingredients 10

Ingredients

1 (12-inch) pre-baked pizza crust
3 tablespoons olive oil
4 to 5 cloves garlic, minced
3 shallots or mild onion, thinly sliced or minced
1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems)
1/4 cup dry red wine (optional)
1-ounce gorgonzola cheese, crumbled
8 ounces fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold)
Salt and freshly ground black pepper, to taste
Pizza stone or pizza pan

Steps:

Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.

RABBIT AND VEGETABLE POT PIE

Rabbit and Vegetable Pot Pie image

Provided by Moira Hodgson

Categories dinner, main course

Time 1h45m

Yield 8 servings

Number Of Ingredients 23

Ingredients

1/2 cup extra-virgin olive oil
Flour for dredging
3 rabbits, cut into serving pieces
5 large shallots, minced
3 cloves garlic, minced
16 pearl onions
1 pound mixed fresh wild mushrooms such as shiitake and chanterelle, julienned
1/2 pound fresh domestic mushrooms, sliced
1 cup carrot, julienned
1 cup peeled turnip, julienned
1 cup sliced celery
1/4 cup tomato paste
3 tablespoons chopped fresh tarragon
4 cups dry white wine
1/2 cup brandy
8 cups chicken stock
Bouquet garni (parsley, thyme, bay leaf, peppercorns and cloves tied in a cheesecloth)
4 tomatoes, peeled, quartered and seeded
1 1/2 cups raw peas
2 tablespoons cornstarch dissolved in 1/4 cup water
Coarse salt and freshly ground pepper to taste
2 pounds puff pastry
2 eggs, beaten with a pinch of salt

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.

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