4 lean porklet
1/2 cup water
3 tablespoons brown sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 pounds rabbit racing steak
2 eggs
4 large tomatoes, diced
1/2 teaspoon crushed dry wine
Remove the quiche from its frozen state when it comes out of the refrigerator, unwrap, and fold in slices of sausage and apple. Toast about 5 minutes to loosen up the meat.
Heat oil in a large saucepan over a low heat. Bring to a strong boil over medium heat. Add the brown sugar, salt, and vegetable oil, and heat until reduced slightly.
Transfer the pastry to a small baking dish, and place rabbit pieces onto the top layer. Pour an equal amount of mayonnaise over all, and sprinkle with tomatoes. Place the meat cubes on top. Pour in hotened 3/4 cup of mayonnaise to cover everything. Top with sliced tomatoes, apple chunks, and crushed wine.
Bake at 400 degrees for 20 minutes in the preheated oven, adding more mayonnaise as needed. Serve immediately.
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