Yield: 6 servings
|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.