Rabbit and Hatley Road vol-au-vent


    Shredded Rabbit
    ½ Rabbit (cut lengthwise)
    500 ml (2 cups) mirepoix (equal parts diced carrot, celery and onion)
    2 sprigs of thyme
    2 cloves of garlic
    Sufficient quantity of veal stock (enough to cover ¾ of the rabbit in the container)
    Sufficient quantity of salt and pepper

    30 g (1 oz.) Salted butter
    1 clove of garlic
    ½ onion, finely diced
    500 ml (2 cups) paris mushrooms, quartered
    125 ml (½ cup) white wine
    125 ml (½ cup) canned tomatoes, puréed
    Sufficient quantity of flat parsley, chopped

    1 egg yolk
    15 ml (1 tbsp.) Water
    454 g (1 lb.) Puff pastry
    125 ml (½ cup) brussels sprouts leaves, blanched
    15 ml (1 tbsp.) Olive oil
    15 ml (1 tbsp.) Red wine vinegar
    Sufficient quantity of salt
    500 ml (2 cups) Hatley Road, grated


    Preheat oven to 450°F (230°C). Season the rabbit with salt and pepper.
    Place it on a baking sheet with all the ingredients.
    Cover with foil and bake until the meat falls off the bone (about 30 minutes).
    Pull the meat and set aside.
    Put the cooking juice and vegetables in a round-bottomed mixing bowl and purée using an immersion blender. Strain through cheese cloth. Set aside.

    Sweat the onions and garlic and add the mushrooms. Brown.
    Deglaze with the white wine. Reduce by half.
    Add the cooking juice and vegetable mixture. Reduce until thick.
    Add the shredded rabbit. Season with salt to taste.
    Add parsley just before serving.

    Preheat oven to 325°F (175°C).
    In a bowl, beat the egg yolk and water.
    Spread batter into a sheet 1 cm thick.
    Cut eight 10 cm diameter circles. Place four of them on a baking sheet lined with parchment paper and brush them with the egg and water mixture.
    Cut 2 cm diameter holes out of the remaining four circles. Place the resulting ring-shaped pieces on the four initial circles and brush again. Bake for about 30 minutes.
    In a bowl, mix the cabbage leaves, olive oil, vinegar and salt. Set aside.
    Place a vol-au-vent on a plate. Place ½ cup of the cheese in the hollow.
    Pour the filling over it.
    Arrange the seasoned cabbage leaves and serve.

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