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https://www.lifestylefood.com.au/recipes/2153/game-pie-venison-and-rabbit

LifestyleFOOD.com.au

Game pie, venison & rabbit

Ingredients

  • Venison & rabbit

  • 1 kg Venison Denver leg

  • 1 Rabbit whole

  • 6 Rashers streaky bacon

  • 500 g Flour

  • Vegetables and pastry

  • 2 tablespoons fresh Thyme

  • 2 tablespoons Juniper Berries

  • 150 ml cognac

  • 100 g Prunes

  • 2 Onions

  • 1 carrot

  • 1 stick Celery

  • 1 bulb Garlic

  • 4 Bay leaves

  • 2 ripe Tomatoes

  • 1 L venison stock convenience- optional

  • 1 bottle Pinot Noir

  • Salt & Pepper

  • 1 kg Puff pastry

  • 1 Egg

  • 100 ml Milk

Method

  • Venison & rabbit:

  • 1.

    Using a large shape knife or cleaver cut the rabbit into three sections front legs, middle and back legs.

  • 2.

    Break the venison down into chunks slightly larger than one of the rabbit's rare legs.

  • 3.

    Coat the meat with seasoned flour, cook until coloured in a hot frying pan (seal). Place the meat in a large pot. Grill the bacon but keep it aside for later

  • Vegetables and pastry:

  • 1.

    Ruffs cut (3cm chunks) the veg and add.

  • 2.

    Add herbs & spices.

  • 3.

    Add the liquid until the meat is covered.

  • 4.

    Put the lid on and gently simmer for 2-4 hours.

  • 5.

    After 1 hr lift the rabbit out and remove the fillets from the

  • 6.

    Middle section, as they will be cooked, continue cooking.

  • 7.

    When tender remove the meat, strip the rabbit down, break down the venison a little if needed, reserve. Remove the bay leaves then blend & strain the cooking liquid.

  • 8.

    Reduce the liquid over heat until the sauce is thick.

  • 9.

    Season the sauce, add the meat, bacon, prunes, fresh thyme (extra) then pour into a Ceramic pie dish lined with puff pastry.

  • 10.

    Cover the top with pastry, egg wash the pastry.

  • 11.

    Bake 180 c for 40 min or until golden brown.

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