Chef John Schumacher
The Game Gourmet;
2 cooked rabbits deboned (see how to cook rabbit)
1 T. butter
1 1/2 c. sliced carrots, 1/4″ slices
1 1/2 c. diced onions
2 c. quartered mushrooms
1 1/2 c. fresh green beans
2 c. cubed unpeeled potatoes, 1/2″ cubes
2 c. rabbit stock
2 – 10 1/2 oz. cans mushroom soup
1 T. Worcestershire sauce
1 tsp. salt
1 tsp. balck pepper
pastry crust for topping (see recipe)
1/2 c. egg wash (see recipe)
Cook rabbit. Cool and remove meat from bones.
In a large soup pot, heat butter and add mushrooms, carrots and onions. Cook until onions are soft. Add potatoes, stock, mushroom soup, Worcestershire sauce, salt and pepper and simmer for 5 minutes stirring gently to combine. Place stew in Dutch oven or covered casserole with rabbit meat and bake for 1/2 hour at 350 degrees.
Line 6 new clay flowerpots that have been washed with foil. Brush outsides of pots with vegetable oil. Spoon stew evenly into pots, leaving 1/2″ on top for crust.
Place round pastry crust pieces on top. Brush with egg wash. Cut small hole in center to let out steam. Bake at 375 degrees for 20 to 25 minutes, until crust is browned. For garnish, place two green onions white side down in center hole.
HINT: When pressing foil into pot, be gentle, making sure not to tear foil Trim excess foil so it is even with the rim of the flowerpot.