Rabbit hot pocket recipe - KPTV - FOX 12

Rabbit hot pocket recipe

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Rabbit "hot pocket" recipe
Courtesy of The Gilt Club

 

Cream cheese dough

4 ounces of butter, slightly chilled

 

4 ounces of cream cheese, slightly chilled

 

8 ounces of flour, couple of tablespoons of more flour for rolling

 

2 ounces of ice water

 

½ teaspoon of salt

 

Pocket Filling

1 pound of rabbit(substitute chicken, pheasant, pork or turkey),  cut into small cubes.

2 carrots, diced

1 medium onion, diced

1 stalk of celery, diced

4 ounces of clean wild mushrooms

4 ounces bacon, diced

3 cups of chicken or rabbit stock

2 cloves of garlic, minced

1 sprig of thyme

1 bay leaf

1 cup of heavy cream

3 tablespoons Italian parsley, finely chopped

salt and pepper to taste

3 tablespoons of Dijon mustard(optional)

 

directions for the dough

 

1.      cut the butter and cream cheese in ½ inch cubes, combine flour and salt together.

2.      Either by hand or in a food processor… work the flour mix and the butter mix together until it has formed into little peas shapes.

3.      Take the crumble mix and add chilled water until dough has combined.  If the dough is a little dry add a little bit more water. The dough should be a little sticky but firm.

4.      Let the dough rest for thirty minutes to overnight.

5.      Dust rolling surface with flour. Take the dough and roll out in a square, about an eighth of an inch.  Rest for about 10 minutes.

6.      Take the dough and fold it into thirds on its self.  Roll out again to eighth inch. Viola it is ready to use.

 

 

Filling method

1.      over medium heat render bacon until crispy.  Pull the bacon out keep on the side, add rabbit in the bacon fat.  Once the rabbit is browned place it with the bacon.

2.      Add all the vegetables, garlic, and mushrooms cook them until they have turned golden. Once that has happened add back the bacon and rabbit.

3.      Cover the veggie/meat mix with stock then add thyme and bay leaf and simmer for about thirty to forty-five minutes.  Add salt and pepper to taste. Once the rabbit is fork tender it is done.

4.      Take the stew add cream and reduce to thicken mixture…(to cheat add a little flour or cheese or both if you like.)

5.      Once it is thick add Dijon and chopped parsley to finish, then chill.

 

 

Final assembly (the home stretch)

Pre-heat oven to 375 degrees

 

1.      take room temperature dough and cut into squares, add chilled filling and fold dough over and crimp with a fork.

2.      Take an egg, water, and a pinch of salt mix thoroughly to create and egg wash and brush on the top of the pockets.

3.      Bake in the oven on a lined sheet pan until it turns golden brown.

4.      Pull and serve with your favorite vegetables or sides.  Enjoy!

 

 

 

 

 

 

 

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