Rabbit Pot Pie

For those of you who asked - and for those looking for a rich and warming entree for post-holiday dinner parties - below find our instructions for preparing the pot pie so well received at Cafe Drake on Christmas Day.

RABBIT POT PIE WITH MUSHROOMS AND TRUFFLE OIL

Cut a medium-sized rabbit into 6 pieces and shake in a bag with flour, seasoned salt and black and cayenne peppers.

Brown rabbit in a large and deep skillet in 2-3 T. of olive oil. The pieces should be well-browned. Now add 1 bay leaf and 1 cup of white wine and chicken stock to cover. Simmer, covered, for 30 minutes on very low heat.

Meanwhile, saute 1 large onion (diced) and 2 large portobello mushrooms (roughly chopped) in 2 T. of butter and 1 T. olive oil. Salt and season with thyme and pepper and cook on high until mushrooms are dark and tender.

When done, remove rabbit from broth and remove all meat from bones. Re-heat broth to a low boil and thicken with 3 T. or so of flour. Cook till thick, stirring constantly. Add meat and veggies to pot and 2-3 T. heavy cream. Season to taste as needed with more salt, pepper, thyme, etc. Spoon rabbit mixture into deep ramekins or individual gratin dishes.

Cover each with rolled-out pie pastry. brush with egg white and sprinkle with coarse salt. Bake at 350 degrees for about 20 minutes.

When serving, crack each pastry top and drizzle in one full teaspoon or so of black truffle oil.