Rabbit-Tasso Pot Pie
 
Makes 6 servings
Ingredients
  • 1 (3- to 4-pound) rabbit, cleaned 2 stalks celery, cut into 2-inch pieces 1 yellow onion, quartered 3 teaspoons kosher salt, divided 2½ teaspoons ground black pepper, divided 2 tablespoons olive oil ⅓ cup chopped tasso ½ cup unsalted butter 2 cups sliced leeks (white and light green parts only) ½ cup chopped yellow onion ½ cup chopped celery 2 teaspoons chopped garlic ⅓ cup all-purpose flour ½ cup dry white wine 1 cup heavy whipping cream, room temperature 2 cups half-moon–sliced carrots 1 tablespoon finely chopped fresh rosemary ½ (16-ounce) package frozen phyllo dough, thawed ½ cup unsalted butter, melted
Instructions
  1. In a large Dutch oven, combine rabbit, celery pieces, quartered onion, 2 teaspoons salt, 2 teaspoons pepper, and water to cover. Cover with lid, and cook over medium heat until an instant-read thermometer inserted in thickest portion of rabbit registers 200°, about 2 hours. Remove from heat, and let cool enough to handle. Remove rabbit from pot, and shred meat (about 3 cups); reserve 3 cups broth.
  2. In same pot, heat oil over medium heat. Add tasso, and cook, stirring frequently, until crispy. Remove tasso from pot.
  3. In same pot, melt butter over medium heat. Add leeks, chopped onion, and chopped celery; cook, stirring frequently, until tender. Add garlic; cook, stirring constantly, for 1 minute. Stir in flour; cook, stirring frequently, for 1 minute. Add wine; cook, stirring occasionally, until mixture is thickened. Whisk in 3 cups reserved rabbit broth (you can use chicken broth, if needed) and cream. Add carrots and rosemary; cook, stirring occasionally, until carrots are tender. Add rabbit, tasso, ½ teaspoon salt, and remaining ½ teaspoon pepper, stirring until combined. Keep warm.
  4. Preheat oven to 400°. Lightly spray a 2½-quart baking dish with cooking spray.
  5. Place phyllo on plastic wrap.
  6. In a small bowl, combine melted butter and remaining ½ teaspoon salt. Lightly brush 1 sheet of phyllo with melted butter, and place, butter side down, on another sheet of plastic wrap. Repeat with 5 more sheets, placing butter side down. Using your hands, scrunch phyllo accordion-style (does not need to be exact). Repeat two more times with 6 phyllo sheets each. (You should have 3 bundles.)
  7. Spoon hot rabbit mixture into prepared pan. Top with phyllo bundles, butter side up, side by side from short end of pan.
  8. Bake until phyllo is browned and crunchy, 15 to 20 minutes. Serve warm.
Notes
Kitchen Tip
Brining rabbit overnight combined with low and slow braising results in a flavorful and tender dish. Use your favorite combination of herbs and spices to enhance the delicate flavor of the rabbit.
Kitchen Tip
You can use either a red or white wine to braise rabbit. White wine gives a bright sauce while red gives a darker, sweeter sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/rabbit-tasso-pot-pie/