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Venison & rabbit:
Using a large shape knife or cleaver cut the rabbit into three sections front legs, middle and back legs.
Break the venison down into chunks slightly larger than one of the rabbit's rare legs.
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:
Ruffs cut (3cm chunks) the veg and add.
Add herbs & spices.
Add the liquid until the meat is covered.
Put the lid on and gently simmer for 2-4 hours.
After 1 hr lift the rabbit out and remove the fillets from the
Middle section, as they will be cooked, continue cooking.
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.
Reduce the liquid over heat until the sauce is thick.
Season the sauce, add the meat, bacon, prunes, fresh thyme (extra) then pour into a Ceramic pie dish lined with puff pastry.
Cover the top with pastry, egg wash the pastry.
Bake 180 c for 40 min or until golden brown.
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