Clean and wash the rabbits then soak them in fresh water for an hour. Drain then cover with salted ater and boil for 30 minutes. Drain and cool then shred the meat off the bones. Butter a 29 cm spring form cake tin and sprinkle with the bread crumbs. Line the tin with the filo pastry.
Melt 60 grams of butter and add the flour stirring constantly. Cooked for a couple of minutes making sure it doesn''''t burn. Meanwhile add to the milk the onion, nutmeg, pepper corns, and bayleaves and leave to steep for an hour. Strain then add to the butter and flour stirring constantly to stop any lumps forming. Add the cheese and melt into the mixture.
Mix together the shredded rabbit, cooked macaroni, cheese sauce, shallots and parsley then pour into the cake tin. Cover with the rest of the pastry and make a steam hole in the middle. Brush the top wih the egg yolks.
Bake in a pre-heated oven at 200?C for 60 minutes.
Serve with a mild mustard such as American, Dijon, or Australian and a Ceasar Salad.
Accompany the meal with a nice white wine such as a Maryborough "Toi Toi" Sauvingon Blanc.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 8|
|Calories from Fat: 236 (59%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 468.5mg||144 %|
|Sodium 286.3mg||10 %|
|Potassium 129mg||3 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 22.3g|
|Protein 17.2g||25 %|
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Calories per serving: 399
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