Recipe Development by Ola Agbodza and Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
Slow-cooked rabbit and smoky tasso come together in a creamy pot pie finished with crisp, buttery phyllo.
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
- 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.
- In same pot, heat oil over medium heat. Add tasso, and cook, stirring frequently, until crispy. Remove tasso from pot.
- 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.
- Preheat oven to 400°. Lightly spray a 2½-quart baking dish with cooking spray.
- Place phyllo on plastic wrap.
- 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.)
- Spoon hot rabbit mixture into prepared pan. Top with phyllo bundles, butter side up, side by side from short end of pan.
- 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.
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.
