Smoked rabbit pie, cheddar, mustard ice cream from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker and Meredith Erickson and Lauren Fortgang and Andrew Fortgang

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Notes about this recipe

  • happyheadbobber on February 03, 2018

    Wow, what a combination - pulled rabbit bbq, cheddar and crust, mustard ice cream, and rabbit-heart chutney! This looked impressive on the plate, was yummy, and filled people up. Notes: -> I used the technique described by Naomi Pomeroy in Taste and Technique to smoke the rabbit on a gas stove. It worked well at smoking but dried out the meat a bit. -> Homemade tart crusts were exceptional and the added touch of cheese makes it worthwhile. -> I used 3.125" tart rings and found that my crusts only fit 1.5-2 oz of rabbit in them, so I had to pile it on top. In retrospect, for a 3 course dinner with the chutney and ice cream, 1.5 oz is plenty. -> I used chicken hearts for the chutney. this was fine. -> Consider broiling cheese to get it to crisp maybe? -> There will be extra rabbit, which can be combined with leftover cheese and mustard creme fraiche to make sandwiches the next day!

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