Individual Savoury Rabbit Puddings - from Leftover Roast
photo by Sommelier to boot
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
8 puddings
- Serves:
- 4
ingredients
- 1 day old French roll, sliced into 1 . 5 inch thick rounds
- 3 eggs, free range
- 118.29 ml milk, full cream
- 354.88 ml rabbit, roasted meat, roughly chopped
- 157.80 ml vegetables, leftover roughly chopped I used onion & potato
- 118.29 ml double cream
- 1 birds eye chile, thinly sliced
- 2 sheet puff pastry
directions
- Preheat oven to 210°C.
- If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
- Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
- Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
- Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
- Add the diced chile.
- When the bread rounds in the egg mixture are ready,.
- Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
- Fill with the rabbit mixture to the puff pastry line.
- Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
- Bake for 20 minutes or until top of bread is dark gold and crispy.
- The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
- Serve with a creamy chardonnay.
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RECIPE SUBMITTED BY
<p><span style=color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px; background-color: #e6e1c1;>Ive worked in the wine industry for 7 years. Im Australian, now live in U.K.</span></p>
<p><span style=color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px; background-color: #e6e1c1;>I love tradtional foods, savoury especially. One of my greatest pleasures in life is acheiving that pinnicale of pairing food and wine.</span></p>