Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Maple-flavored rabbit pastillas
INGREDIENTS :
1 whole rabbit
1 finely chopped onion
1 bunch of parsley, finely chopped 1 bunch of chives
1 piece of ginger, crushed 60 ml (1⁄4 cup) of maple sugar 60 ml (1⁄4 cup) olive oil
60 ml (1⁄4 cup) duck fat, salt and pepper
1 liter (4 cups) of water
CRANBERRY:
125 ml (1⁄2 cup) cranberries coarsely chopped dried
125 ml (1⁄2 cup) hot water
125 ml (1⁄2 cup) butter, melted
10 pastry sheets (2 per pastilla)
PRIMER:
60 mL (1⁄2 cup) toasted pecans, coarsely chopped
60 mL (1⁄2 cup) roasted pistachios, coarsely chopped
15 ml (1 tbsp.) Crumbled maple sugar
PREPERATION :
Preheat the oven to 150 ° C / 300 ° F. In a large ovenproof saucepan place the first 10 ingredients. Cover and bake for about 3 hours.
Rehydrate the cranberries in hot water. Drain and set aside. Break the rabbit into small pieces. Toss with the cranberries. Set the oven to 200 ° C (400 ° F). Pass the rest of the pan ingredients through a sieve and keep the juice for the sauce.
On a work surface, place 1 sheet of brick pastry and brush it with melted butter. Place a second pastry sheet on top of the previous one and brush again. Repeat for the other four pastillas. In the center of each double sheet, place 1 tbsp. pecans and 1 tbsp. tablespoons of pistachios.
Season with a few pinches of maple sugar. Cover with the cranberry rabbit mixture. Form a square by folding the ends of the pastillas over each other, then the sides. On a cookie sheet, place the pastillas, smooth side up. Bake at 200 ° C (400 ° F) for 6 minutes, or until golden brown. In the meantime, pour the juices from the cooking of the rabbit into a small saucepan and reduce by half. Serve as an accompaniment.
These little pastillas can be served with a tomato and mushroom salad garnished with a maple vinaigrette!
Related product
Pure fine granulated maple sugar 375 g
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