350 g Fresh rabbit livers 300 g Leeks; white part only 2 Shallots; chopped 1 1/2 dl Cream 50 g Butter 200 g Puffpastry Salt Pepper Cayenne Pepper 20 ml Cognac Chives; chopped 1 Egg Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with egg and bake . When cooked, slice each piece horizontally . Wash and cut the leeks "en julienne". Sweat the leeks and one of the chopped shallots in the butter. Season with salt, pepper and cayenne. Add the cream and simmer for 3 minutes to reduce the liquid. Chop the livers, season with salt and pepper and saute with 25 g clarified butter and the remaining shallot. Deglaze the pan with the Cognac. Fill the puff pastry slices with a layer of the very hot leeks then a layer of the sauteed livers. Garnish with chopped chives.
How To make Rabbit Livers In Puff Pastry's Videos
How to make woodland game pie.
In my pie I used rabbit, pigeon and squirrel but use what ever game you have or like.
This is a really simple pie to make but is so tasty.
Rustic Pâté En Croute – Bruno Albouze
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Seal Stew & Pastry
A video on how I make seal stew. In this video I show how I cook a hearty meal of seal stew.
Julia Child's Choux Puffs... easy peasy cheesy
Julia Child's Cheese Puffs from choux pastry. Mastering the Art of French Cooking vol 1....
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HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️ Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do! keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas Empanada dough 3 3/4 c AP flour 12 tbsp cold butter 1 tbsp sugar Salt I’m using 1 1/2 tsp Ground Beef Stuffing: 2 lbs lean ground beef 2 small bell peppers (chopped) 1 Anaheim pepper (chopped) 1 small onion (chopped) 4 minced garlic cloves 2 tsp Mexican oregano 2 tsp thyme 2 tsp parsley 2 tsp basil 2 tsp paprika 1-2 tsp crushed red pepper 1 tsp garlic powder 1 tsp black pepper Salt I’m using 2 tsp ???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese 1 serving of love ????
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