Hunters pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Cloves garlic; peeled | |
| 175 | grams | Soft dark muscavado sugar |
| 3 | teaspoons | Olive oil |
| 50 | grams | Unsalted butter |
| 2 | Onions; peeled and roughly | |
| ; chopped | ||
| 6 | Sage leaves | |
| 18 | Stoned prunes each stuffed with a pickled | |
| ; walnut | ||
| 1 | 440 millilit Guinness | |
Directions
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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