Small Pâtés Filled with Rabbit

Ingredients

• 0.25 l white wine
• 0.25 l game stock
• 1 whole rabbit, disassembled
• 4 piment berries
• 6 peppercorns
• 1 bay leaf
• 1 Shallot
• 50 g mushrooms
• 2 tbsp butter
• 1 tbsp flour
• 2 tbsp cognac
• Salt
• pepper (ground)
• 4 puff pastry pastés

Instructions

1. 1.

   Bring the white wine and stock to a boil and submerge the rabbit parts. Add piment, peppercorns, and bay leaf. Cover and simmer over low heat for about 30 minutes. Remove the meat, shred it, and cut into small cubes. Strain the broth through a sieve and set aside. Peel and finely chop the shallot. Clean and dice the mushrooms.

2. 2.

   Sauté the shallot in hot butter. Dust with flour and deglaze with cognac. Add the broth. Simmer gently for about 5 minutes. If needed, thicken further or add cream to taste. Season with salt and pepper, add the meat cubes, and fill the prepared pastry shells. Serve garnished with dill leaves.