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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns, juniper berries, and small PINE and CEDAR branches. Cover and refrigerate for 24 hours, tossing occasionally. | 2. In Dutch oven, cook salt pork over medium high heat until browned and crisp, about 10 minutes; using slotted spoon, transfer to bowl. Drain off pork fat in pan, reserving 2 tablespoons for pastry. | 3. Discarding pine and cedar branches and reserving marinade, add rabbit to pan and brown on all sides; transfer to plate. Add half each of the remaining carrots and onions, celery, thyme, savory, salt and bay leaves; cook, stirring occasionally, until onions are softened, about 10 minutes. | 4. Pour in half of the reserved marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan. Return rabbit and any accumulated juices and half of the salt pork to pan. Reduce heat to medium low; cover and simmer until rabbit is tender and juices run clear when rabbit is pierced, about 40 minutes. Let cool; discard bay leaves. (Make ahead: Refrigerate until cold. Remove meat from bones, discarding bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.). | 5. Meanwhile, trim fat from duck; remove and discard wings. Cut into quarters. In Dutch oven, brown duck over medium high heat; transfer to plate. Drain off fat. | 6. Add remaining carrots, onions, celery, thyme, savory, salt and bay leaves; cook, stirring, until onions are softened, about 10 minutes. Pour in remaining marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan. | 7. Return duck and any accumulated juices and remaining salt pork to pan. Reduce heat to medium low; cover and simmer until duck is tender, about 1 hour. Let cool; discard bay leaves. (Make ahead: refrigerate until cold. Remove meat from bones; discard skin and bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.). | 8. PASTRY: Meanwhile, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in shortening and butter until mixture resembles fine crumbs with some large pieces. Whisk together 1 of the eggs, water and reserved pork fat; pour over flour mixture, stirring with fork until dough clumps together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 2 hours. (Make ahead: Refrigerate for up to 3 days.). | 9. Cut rabbit and duck meat into bite size pieces; set aside. Skim off fat from pan liquid: set liquid aside. | 10. FILLING: In bowl, mix together beef, pork, veal, potatoes, onions, shallots, garlic, brandy, salt, thyme, savory and pepper. | 11. On floured surface, roll out pastry to 28 x 21 inch rectangle; fold in half twice lengthwise. Place in 1 end of 14 x 10 x 4 inch roasting pan; unfold pastry, fitting into corners and up sides of pan (there will be some overhang). | 12. Spoon half of the filling into pastry, pressing lightly to pack. Arrange rabbit and duck meat over top. Top with remaining filling. Pour reserved pan liquid over top, adding up to 3 cups water to come to top of filling. Fold overhang over filling, leaving opening in centre. Lightly beat remaining egg; brush over pastry. | 13. Bake in 350°F oven for 1 hour. Cover with foil; reduce heat to 250°F and cook for 5 hours. Remove foil; bake until golden and crusty and potatoes are tender, 30 minutes. Let stand for 15 minutes before serving. Makes 15 to 18 servings. | 14. Canadian Living Holiday Best. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit	1		cut	-	-	-	-
vermouth	3	cups		-	-	-	-
brandy	1/4	cup		-	-	-	-
carrot	3		chopped	157.44	36.7872	3.5712	0.9216
onion	3		chopped	192.0	44.832	5.28	0.48
peppercorn	12			302.30400000000003	1.876	0.6432	32.9104
juniper berry	8			-	-	-	-
salt pork	8	ounces	cubed	1696.464	0.0	11.4534	182.574
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
savory	1	teaspoon	dried	-	-	-	-
salt	1	teaspoon		1696.464	0.0	11.4534	182.574
bay leaf	4			-	-	-	-
duck	1			-	-	-	-
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
veal	1	lb	ground	607.4680000000001	6.3467	98.3736	20.9894
potato	6		peeled diced	-	-	-	-
onion	2		chopped	192.0	44.832	5.28	0.48
shallot	2		minced	230.4	53.76	8.0	0.32
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
brandy	1/4	cup		-	-	-	-
salt	1	teaspoon		1696.464	0.0	11.4534	182.574
thyme	1/2	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
savory	1/2	teaspoon	dried	-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
purpose flour	5	cups		-	-	-	-
salt	1	teaspoon		1696.464	0.0	11.4534	182.574
shortening	1 1/4	1/4		2265.25	0.0	0.0	256.25
butter	1/2	cup		684.0	31.428	21.372	57.6
egg	2			143.0	0.72	12.56	9.51
cold water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.