Provençal rabbit pie

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Provençal rabbit pie

Provençal rabbit pie





Ingredients
Number of people
-
6
+

1.5 kg of rabbit

200 g puff pastry

150 g tapenade (black or green according to taste)

8 tomatoes

5 eggplants

3 shallots

2 sprigs of thyme

Fresh basil

1 clove of garlic

Olive oil

Pepper

Salt





Preparation 
TOTAL TIME: 1H15
Preparation: 30 min
Cooking time: 45 min
Step 1
Sauté 1 shallot in a saucepan with olive oil. Add 4 tomatoes, chopped and milled, chopped garlic, a little thyme and basil. Sauté for 10 minutes and pour into the tapenade.
Step 2
Put the minced eggplants to brown in a frying pan with oil. Season and drain.
Step 3
Put the rest of the shallots in a frying pan with oil. Stir in the rabbit pieces and brown slightly.
Step 4
Peel and slice the tomatoes.
Step 5
Butter a mussel to be missed and place the tomato slices, eggplants and meat pieces in it. Add a layer of tapenade and cover with laminate by folding the edges. Prick the dough and leave it in the fridge for 10 minutes.
Step 6
Bake for 20 minutes at 210° (thermostat 7).
I add my grain of salt


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