Hunters pie

Yield: 6 servings

Measure Ingredient
1 \N Rabbit; skinned and boned
2 pounds Stewing venison
2 tablespoons Crushed black peppercorns
2 teaspoons Sea salt
3 teaspoons Dried oregano
1 teaspoon Soft thyme leaves
7 \N Cloves garlic; peeled
175 grams Soft dark muscavado sugar
3 teaspoons Olive oil
50 grams Unsalted butter
2 \N Onions; peeled and roughly
\N \N ; chopped
6 \N Sage leaves
18 \N Stoned prunes each stuffed with a pickled
\N \N ; walnut
1 \N 440 millilit Guinness

In a food processor, blend together the first eight ingredients except the meat. If it appears dry add a little water.

Rub the paste over the meat, cover and refrigerate overnight. Turn occasionally.

Fry the onions in a heavy based casserole dish until they slightly, then add the meat until sealed, add the prunes and the Guinness, bring to the boil then cover and place in a low oven at 150C and cook for 2-2½ hours until the meat is tender. You may have to add a little more liquid if the mixture becomes too dry.

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