For Crust:
Preheat oven to 350 degrees.
Place four pie dough discs in a 4-inch ramekin or pot pie mold. Gently push down the dough into the corners so it fits neatly and there are no folds or pockets. Fold the dough over the edges and trim excess dough by smacking it with the back of a spoon. Prick the bottom with a fork and then prepare the crusts to “blind bake” by placing small squares of parchment paper weighted with dried beans. Allow crusts to cool and rest in refrigerator for 30 minutes. Blind bake crusts for 12 to 14 minutes and remove parchment and beans immediately. Let cool to room temperature.
In a thick-bottomed sauce pan, melt the butter over medium heat, add rabbit and sprinkle with salt and pepper. Stir and cover, cooking on medium heat for 5 minutes. Add chopped vegetables, bay leaf and herbs, sprinkle with more salt and pepper and cook covered for another 10 to 12 minutes, until the onions are translucent. Add the flour and cook on low for about 5 more minutes, stirring all the while. Deglaze with the Madeira and wine and cook on low until the alcohol odor has dissipated, 7 to 10 minutes. Once the alcohol has cooked off, add the stock and cream and cook on low for another 20 minutes, stirring frequently. Add the truffles, taste, adjust and allow the mixture to cool to room temperature. Place filling in the baked pie crusts so the center is slightly higher than the edges of the ramekins. Brush the edges with the beaten egg and place the remaining crust discs over the top of each ramekin. Using a fork, mash the edges of the ramekins to seal and decorate them. Then, using a fork or paring knife, prick holes in the top of each pie, allowing steam to vent. Brush the lids with more beaten egg and garnish with more salt and pepper, thyme and parsley.
Bake at 350 degrees for 17 to 20 minutes or until golden brown. Rotate the pies once during the cooking process.
Allow to cool slightly before serving, or refrigerate and hold for one day. In small bowl garnish the frisée with salt, pepper and truffle oil. Garnish each pie with small salad. Using a truffle slicer or a Japanese mandoline, slice the remaining truffles over each plate.
