The big ez rabbit tart recipe

The Big EZ Rabbit Tart recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Big EZ Rabbit Tart recipe is a delightful dish that combines the tender and succulent flavors of rabbit meat with a flaky, buttery crust. This recipe is perfect for those who enjoy exploring unique and adventurous flavors in their cooking. With a harmonious blend of herbs and spices, this tart offers a burst of savory goodness in every bite. Whether you're a fan of rabbit meat or looking to try something new, this recipe is sure to impress.

Keywords: rabbit, tart, recipe, unique flavors, savory

The big ez rabbit tart recipe details

The big ez rabbit tart recipe, recipe Rating: 4.6
Number of votes:108

Ingredients

6 ribs celery, coarsely chopped

3 each carrots, coarsely chopped

2 each medium onions, coarsely copped

8 whole garlic cloves

2 each whole bay leaves

20 each whole peppercorns

4 small bunches fresh thyme, left intact

16 sprigs fresh parsley, tops only

2 each fresh complete clumps oyster mushrooms

2 each whole shallots, halved

2 each fresh rabbits, cut in thirds

4 each 750-milligram Madeira bottles (whole bottles)

2 pints veal stock, closer to a demi preferable

Ingredients for the Tart

2 rabbits (shred the meat off the bone)

1 quart wild mushrooms, various, coarsely chopped

2 cups sun-dried tomatoes, coarsely chopped

2 cups artichoke hearts, quartered

1/4 cup fresh basil leaves, chefinod

2 Tablespoons shallot, finely chopped

2 Tablespoons garlic, finely chopped

2 Tablespoons fresh parsley, finely chopped

1-1/2 cups fresh leeks, finely chopped

Salt and pepper to taste

1-1/2 cups veal demi

1/2 cup sauce from above preparation

1/2 cup heavy whipping cream

2 Tablespoons unsalted butter

6 ounces goat cheese, crumbled

Use:

4 each 5×5-inch puff pastry squares, rolled to 1/4-inch

2 each 3-1/2 x 12-1/2 inch tart pans, greased

Instructions:

Braise the first 13 ingredients until the rabbit is very tender. Strain off all liquid and reserve back into the pan. Thicken with rabbit roux until medium consistency. Adjust seasoning if need be. Next, saute the rabbit with the mushrooms, tomatoes, artichokes, basil, garlic, leeks, shallots, and parsley. Do this very rapidly as to keep the texture of the mushrooms and other vegetables. Add the sauce from the braising pan, veal demi, cream, salt, and pepper. Hold back a little of each of the liquids — you want a nice coating over all. Add the butter at the very end.

Roll out the puff pastry and lay in the bottom of the tart pan. Add the mix from above and top with crumbled goat cheese. Bake in a 350-degree oven 20 to 25 minutes. Let set for approximately 10 minutes and serve on a bed of Madeira wine sauce. Use a little bit of Russian kale or baby blood beet tops for a garnish.