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Big EZ Lodge
Big Sky, Montana
The Big EZ Rabbit Tart
Braise the first 13 ingredients until the rabbit is very tender. Strain off all liquid and reserve back into the pan. Thicken with rabbit roux until medium consistency. Adjust seasoning if need be. Next, saute the rabbit with the mushrooms, tomatoes, artichokes, basil, garlic, leeks, shallots, and parsley. Do this very rapidly as to keep the texture of the mushrooms and other vegetables. Add the sauce from the braising pan, veal demi, cream, salt, and pepper. Hold back a little of each of the liquids -- you want a nice coating over all. Add the butter at the very end.
Roll out the puff pastry and lay in the bottom of the tart pan. Add the mix from above and top with crumbled goat cheese. Bake in a 350-degree oven 20 to 25 minutes. Let set for approximately 10 minutes and serve on a bed of Madeira wine sauce. Use a little bit of Russian kale or baby blood beet tops for a garnish.
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