|
Ingredients
- 1/2 lb. sliced bacon, diced
- 2-1/2 lbs. lean venison steak, cubed
- 2 cans (14-1/2 oz each) beef broth
- 1/2 cup red currant jelly
- 2 dressed rabbits (about 3 lbs. each), cut up
- 1 can (14-1/2 oz) chicken broth
- 1/4 cup Worcestershire sauce
- 1 bay leaf
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1/4 lb. pearl onions
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1/2 cup mushrooms, sliced
- 1 dressed duck (4-1/2 lbs.) cut up
- 6 TBS flour
- 3/4 cup cold water
- 1 pkg. (17-1/4 oz) frozen puff pastry, thawed.
Directions:
In a kettle, cook bacon until it is crisp. Drain and reserve 1/4 cup
drippings in pan. Brown venison in drippings. Add beef broth and jelly.
Cover and simmer for 45 minutes. Meanwhile, cover rabbits with water in
a stock pot, simmer for 1 hour or until meat falls from bones. Remove
meat and set aside discarding bones. Add chicken broth, Worcestershire
sauce, bay leaf, salt, pepper and cayenne to venison and simmer for 20
minutes. Then add onions, carrots, potatoes and mushrooms. Simmer for
another 20 minutes. In a different pot, cover duck with water and simmer
meat until it falls from the bones then remove meat and discard the
bones. Mix flour and water until smooth, then stir this into the venison
mixture. Cook until thick and bubbly. Add rabbit and duck meat. Cut
puff pastry into 3 inch squares. Place on a greased baking dish. Bake at
400 degrees for 10 minutes or until puffed and golden brown. Place on
individual servings of meat mixture.
|
|
|
