Embracing Every Morsel: Savoury Rabbit Puddings from Leftover Roast

There’s a particular satisfaction that comes from transforming yesterday’s bounty into a delightful new creation. I remember a crisp autumn evening, the remnants of a perfectly roasted rabbit sitting on the counter, its rich aroma still lingering. My partner, a true carnivore who savours every bit of a good roast, was looking forward to more, but I wanted to offer something exciting, something that celebrated the flavours already infused into the meat. That’s when inspiration struck, sparked by a brand-new silicone muffin tray and a desire to create individual, hearty portions. Drawing on the familiar notes of seeded mustard, garlic, thyme, salt, and pepper from the original roast, these little savoury puddings emerged, a testament to resourcefulness and deliciousness. They were an instant hit, proving that even humble leftovers can be elevated into something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 8 puddings
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

• 1 day-old French roll, sliced into 1.5-inch thick rounds
• 3 eggs, free-range
• 1⁄2 cup milk, full cream
• 1 1⁄2 cups rabbit, roasted meat, roughly chopped
• 2⁄3 cup vegetables, leftover, roughly chopped (onion and potato were used in the original)
• 1⁄2 cup double cream
• 1 bird’s eye chilli, thinly sliced (seeds removed if you prefer less heat)
• 2 sheets puff pastry

Equipment Needed

• Oven
• Mixing bowls
• Whisk
• Sharp knife
• Cutting board
• Silicone muffin tray (or a greased and preheated traditional metal muffin tray)
• Round cutter (approximately 9cm diameter)

Instructions

1. Begin by preheating your oven to 210°C (410°F). If you opt for a traditional metal muffin tray, it’s crucial to grease it thoroughly and preheat it in the oven for 10 minutes before you start assembling the puddings. This ensures a beautifully crisp base.
2. Prepare the French roll. Slice it into eight thick rounds, each about 1.5 inches thick.
3. In a separate mixing bowl, crack the eggs. Whisk them together vigorously until they are well combined. Then, whisk in the milk until the mixture is smooth.
4. Now, it’s time to rehydrate the bread. Soak the bread rounds in the egg and milk mixture. Allow them to sit and absorb the liquid completely, aiming for about 20 minutes. They should be thoroughly drenched, much like you would prepare French toast.
5. While the bread is soaking, prepare the filling. In another mixing bowl, combine the chopped roasted rabbit meat and the leftover chopped vegetables.
6. Slowly add the double cream to the rabbit and vegetable mixture. Stir gently until everything is coated and the mixture forms a rich, almost dry sauce. You don’t want it to be too wet; the cream should bind the ingredients without making them loose.
7. Carefully add the thinly sliced bird’s eye chilli to the rabbit mixture. Stir to distribute it evenly. Adjust the amount of chilli according to your preference for heat.
8. Once the bread rounds are fully soaked and ready, it’s time to assemble the puddings. Cut the puff pastry into rounds. Each round should be approximately 9cm in diameter, or wide enough to generously line the bottom and sides of each muffin hole. The pastry should come up just a little below the rim of the muffin hole.
9. Gently press the puff pastry rounds into each muffin hole, ensuring they fit snugly and create a pastry case.
10. Carefully fill each pastry case with the rabbit mixture. You want to fill them up to the line of the puff pastry edge.
11. Now, take the soaked bread rounds from the egg mixture. Place one soaked bread round on top of each pudding, pressing it firmly down into the rabbit mixture. This will act as the topping for your savoury pudding.
12. Place the filled muffin tray into the preheated oven. Bake for 20 minutes, or until the top of the bread is a deep golden brown and wonderfully crispy.

The result is a collection of moist yet structurally sound individual puddings, their centres enriched by the savoury rabbit and vegetables, bound by the creamy sauce.

Expert Tips & Tricks

Transforming leftovers into something new is an art form, and with these rabbit puddings, a few thoughtful touches can elevate the experience even further. When preparing your leftover vegetables, ensure they are chopped into relatively small, bite-sized pieces that will distribute evenly within the filling. This also helps them reheat beautifully. If your roasted rabbit has a particularly strong herb profile already, consider if any additional herbs are needed. For instance, if thyme was prominent in the original roast, you might find the existing flavour is sufficient. The key is to build upon what’s already there.

For a touch of extra luxury, consider adding a small knob of butter to the rabbit and vegetable mixture before adding the cream, it will render further richness. Don’t be afraid to experiment with the chilli; a whole chilli, finely minced, will distribute its heat more intensely. If you find your puff pastry is browning too quickly on top, you can loosely tent the muffin tray with foil for the last few minutes of baking.

Serving & Storage Suggestions

These Savoury Rabbit Puddings are wonderfully versatile. They are best served hot, straight from the oven, allowing the crisp puff pastry and toasted bread topping to sing. In the original preparation, the puddings themselves are moist but don’t contain a runny sauce in the centre. Therefore, serving them with a complementary sauce is highly recommended. A creamy mushroom sauce was found to be an excellent pairing, as it was beautifully absorbed by the rabbit puddings, adding a luxurious depth of flavour and moisture.

They can be served as a hearty main course alongside some simple steamed greens or roasted root vegetables, or as an elegant appetizer, perhaps with a dollop of sauce. The visual appeal is unique, and the flavour profile is sure to intrigue your guests.

Leftover puddings can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to gently warm them in a moderate oven (around 160°C or 325°F) for about 10-15 minutes, or until heated through. This helps to retain the crispness of the pastry and the topping. Avoid microwaving, as it tends to make the pastry soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	883.7 kcal	N/A
Calories from Fat	N/A	64%
Total Fat	63 g	96%
Saturated Fat	20.6 g	103%
Cholesterol	203.7 mg	67%
Sodium	442.9 mg	18%
Total Carbohydrate	63.6 g	21%
Dietary Fiber	2.3 g	9%
Sugars	1.9 g	7%
Protein	16.3 g	32%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While the beauty of this recipe lies in its resourceful use of leftovers, there’s always room for creative adaptation. If rabbit isn’t your preferred choice, leftover roasted chicken or turkey would also work beautifully, offering a similar textural and flavour profile. For a vegetarian twist, consider using finely chopped roasted root vegetables like parsnips, carrots, and sweet potatoes, along with some hearty mushrooms for a more umami-rich filling.

The chilli offers a welcome warmth, but it can be omitted if preferred, or swapped for a pinch of red pepper flakes for a more subtle heat. If you don’t have a French roll, other stale, crusty white breads like a baguette or ciabatta can be used for soaking. The key is a bread that can hold its structure when soaked. For those seeking a richer sauce, a tablespoon of sour cream or crème fraîche could be stirred in alongside the double cream.

FAQs

Q: Can I make these puddings ahead of time?
A: While the puddings are best enjoyed fresh, you can prepare the rabbit and vegetable filling and store it in the refrigerator for up to a day. Assemble and bake just before serving for optimal texture.

Q: My puff pastry seems to be shrinking too much. What can I do?
A: Ensure your puff pastry is well-chilled before cutting and handling. Cold pastry is more stable. Also, try to score a small vent in the top of the pastry if it doesn’t have the bread topping, though in this recipe, the bread acts as the topper.

Q: What if I don’t have a silicone muffin tray?
A: A well-greased and preheated traditional metal muffin tray works perfectly. The preheating is essential for achieving a crisp bottom crust.

Q: How can I make the chilli flavour more pronounced?
A: Finely mince the bird’s eye chilli and consider adding a pinch of chilli flakes to the rabbit mixture for an extra layer of heat and flavour.

Q: Can I use fresh bread instead of day-old?
A: It’s best to use day-old or even slightly stale bread. Fresh bread can become too mushy when soaked in the egg mixture.

Final Thoughts

There’s a quiet triumph in creating something so delicious from ingredients that might otherwise be overlooked. These Savoury Rabbit Puddings are more than just a recipe; they’re an invitation to be resourceful in the kitchen, to celebrate the integrity of flavour, and to delight in unexpected culinary discoveries. They are proof that with a little imagination, even the remnants of a meal can be transformed into a centrepiece worthy of any table. I encourage you to embrace this spirit of culinary alchemy, to taste the history of the roast in each bite, and perhaps, to pair these delightful puddings with a crisp, creamy Chardonnay, as suggested, for a truly complete and satisfying experience. Happy cooking, and may your leftovers always find new life!