Hunter'S Pot Pie

15 ingredients
3 steps

Ingredients

  • 10.5 oz boneless rabbit leg, diced
  • 10.5 oz boneless venison shoulder, diced
  • 4 None juniper berries, crushed
  • 2 tbsp port
  • 2 tbsp canola oil
  • 2 slices smoked bacon, diced
  • 1 None onion, diced
  • 1/2 lb mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 2/3 cup red wine
  • 3/4 cup beef stock
  • 1 lb puff pastry
  • 4 tbsp fresh parsley, chopped
  • 1 tbsp wholegrain mustard
  • 1 None egg yolk

Directions

  1. 1
    For the ragout filling, mix rabbit, venison, juniper berries and port together. Set aside. Heat oil in a large frying pan, add bacon and fry for 3-4 mins, turning. Add onion and mushrooms and cook for 4-5 mins. Add flour then gradually add red wine, followed by stock. Add marinated meat, cover and simmer for 1 hour.
  2. 2
    Preheat oven to 400°F. Transfer the ragout to a pie dish. Roll out pastry on a lightly floured work surface then place on top of pie dish and press down the edges using a fork. Make a slit to allow steam to escape.
  3. 3
    Mix parsley, mustard and egg yolk then brush over the crust. Bake for 30-40 mins, until golden and crisp. Cover the pastry with foil after 20-25 mins, if necessary. Serve.

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