Small rabbit hazelnut pies

Name: Small rabbit hazelnut pies
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 ready-to-cook rabbit (bones should be released by the butcher); 500 g Pork cheek; 1/2 Stalk leek (leek); 2 stem(s) Thyme; 2 Onions; 1 Garlic clove; 500 ml White wine; 50 ml Cognac; 1 Cloves; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Hazelnut kernels

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 ready-to-cook rabbit (bones should be released by the butcher)
500 g Pork cheek
1/2 Stalk leek (leek)
2 stem(s) Thyme
2 Onions
1 Garlic clove
500 ml White wine
50 ml Cognac
1 Cloves
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Hazelnut kernels

Directions

1
The day before, wash the rabbit and pork cheek, dab dry. Cut the meat into small pieces. Clean and wash the leek. Wash thyme, shake dry. Peel onions and garlic, cut into small cubes. Mix meat, leek, onions and garlic with wine, cognac, clove, bay leaf and thyme, cover and chill for about 24 hours
2
Drain the meat the next day. Remove spices and leek. Wash parsley, shake dry and chop finely. Mix meat, onions, garlic and parsley in portions in the universal chopper. Season with salt and pepper. Stir in hazelnuts. Pour the mixture into 3 ovenproof moulds (each 12 cm Ø). Place the moulds on the fat pan of the oven and put them in the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer). Fill the fat pan with water. Cook the pies for 30-40 minutes. Remove from the oven. Leave to cool for about 4 hours and chill for at least 24 hours
3
Waiting time approx. 52 hours