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Big EZ Lodge

Big Sky, Montana

Specialty Recipe

The Big EZ Rabbit Tart

Ingredients
6 ribs celery, coarsely chopped
3 each carrots, coarsely chopped
2 each medium onions, coarsely copped
8 whole garlic cloves
2 each whole bay leaves
20 each whole peppercorns
4 small bunches fresh thyme, left intact
16 sprigs fresh parsley, tops only
2 each fresh complete clumps oyster mushrooms
2 each whole shallots, halved
2 each fresh rabbits, cut in thirds
4 each 750-milligram Madeira bottles (whole bottles)
2 pints veal stock, closer to a demi preferable
Ingredients for the Tart
2 rabbits (shred the meat off the bone)
1 quart wild mushrooms, various, coarsely chopped
2 cups sun-dried tomatoes, coarsely chopped
2 cups artichoke hearts, quartered
1/4 cup fresh basil leaves, chefinod
2 Tablespoons shallot, finely chopped
2 Tablespoons garlic, finely chopped
2 Tablespoons fresh parsley, finely chopped
1-1/2 cups fresh leeks, finely chopped
Salt and pepper to taste
1-1/2 cups veal demi
1/2 cup sauce from above preparation
1/2 cup heavy whipping cream
2 Tablespoons unsalted butter
6 ounces goat cheese, crumbled
Use:
4 each 5x5-inch puff pastry squares, rolled to 1/4-inch
2 each 3-1/2 x 12-1/2 inch tart pans, greased

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.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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