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Four and Twenty Rabbits and Ducks
1/2 lb Venison cubed
1/2 lb Duck breast skin removed
1/2 lb Wild boar
1/2 lb Rabbit loin
2 slc Bacon cut 1" pieces
2 x Carrots diced
1 x Celery stalk diced
10 x Mushrooms diced
1/2 cup Blanched pearl onions
2 cup Game stock or beef stock
2 tbl Butter
4 tbl Vegetable oil
4 tbl Flour
1 x Bay leaf
2 tbl Currant jelly
1 x Egg beaten with 1 tbl Water
Salt to taste
Freshly-ground black pepper to taste
Salt and pepper the cubed venison, duck breast, wild boar and rabbit loin. Dust with flour, then brown in a skillet over medium-high heat in 4 tablespoons of vegetable oil. Remove from the skillet.
Saute bacon until crisp and remove them from the pan. Melt butter in the skillet, add carrots, celery stalk, mushrooms and blanched pearl onions. Saute for 3 minutes and remove from the skillet. Lower the heat, stir in flour and cook for 2 minutes while stirring. Raise the heat to medium, add stock, bring to a boil, then simmer for 2 minutes. Return the meats and vegetables to the skillet, add bay leaf and currant jelly. Cover the pan and simmer over low heat for 30 minutes.
Add the mixture to a large casserole dish and top with pastry dough. Crimp the edges of dough, brush with egg wash, then cut several vents in the pastry to allow steam to escape. Place on a baking pan, then bake at 400 degrees for 35 to 40 minutes, until the crust is brown.
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