Rabbit Asparagus en Croute

    38 min

    Rabbit loin is topped with a mushroom paste and wrapped together with asparagus in a layer of puff pastry. It's then baked to perfection. Serve with mashed potatoes with drizzled demi-glace.

    4 people made this

    Serves: 1 

    • 2 teaspoons vegetable oil
    • 150g morel mushrooms
    • 1 teaspoon finely chopped shallots
    • salt and pepper to taste
    • 1/4 sheet frozen puff pastry, thawed if frozen
    • 3 spears white asparagus, trimmed
    • 125ml beef or veal demi-glace
    • 15g butter
    • 175g rabbit loin
    • 1 egg yolk, beaten

    Prep:15min  ›  Cook:23min  ›  Ready in:38min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. Heat the oil in a small frying pan over medium-high heat. Add the mushrooms, shallots , salt and pepper. Cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. Remove from the heat and allow to cool slightly.
    3. Lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. Spread the mushroom paste over the surface. Place the rabbit loin on the centre and arrange the asparagus alongside the rabbit. Roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. Place on prepared baking tray and brush the top of the pastry with egg yolk.
    4. Bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. Remove from the oven and let rest for 5 minutes. The meat should reach an internal temperature of at least 65 degrees C.
    5. While the rabbit is cooking, heat the demi-glace in a small frying pan over medium heat. When melted and hot, stir in the butter until melted and remove from the heat.
    6. To serve, cut the pastry in half crosswise and set in the centre of a serving plate. Drizzle the sauce around the plate.


    If your local supermarket doesn't stock morel mushrooms, you can purchase them online.
    White asparagus can be found in some speciality stores. They are more tender than green asparagus and have been grown in the dark. If unavailable, substitute in green.
    Demi-glace can be found in supermarkets or online.

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    Reviews in English (1)


    We made this for Christmas dinner. I never even tasted rabbit before, but my 80 year old father-in-law loves it, so we made this for him. Talk about nervous breakdowns: cooking a meat you never ate yourself, that was not available for a trial run. The morel mushrooms were prohibitively expensive. White asparagus were not available anywhere. Had to mesh this with my individual Beef Wellington recipe to an extent. We used boneless rabbit loins, as specified. Had to use green asparagus, but blanched them in advance. Used Crimini mushrooms, sliced razor thin & cooked in butter, instead of oil (personal preference). The rabbit loins were nothing like I thought they would be. I was expecting a tube of meat, like a tenderloin, but they are like a big thin cut, rolled up. We de-fatted them & rolled them back up tight. Then followed the recipe as directed. (I would NOT recommend this for anyone who is unfamiliar with working with puff pastry!!!) I truly expected this to be horrible. But the rabbit somehow plumped in the pastry & it was actually a magnificent dinner that got rave reviews from our entire family. (One loin was more than enough for one person - doggie bags.) Hints: The loins are large & a challenge to 1/4 sheet of puff pastry once asparagus & mushrooms are added. If making 6 portions, divide the 2 sheets of puff pastry into 1/3's. The demiglace could use more reduction - it was too thin. Bake time longer than stated. Great meal Thank You, Chefbendiaz!  -  25 Dec 2009  (Review from Allrecipes US | Canada)