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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.