Servings:

Variable

Level of difficulty:

Intermediate

Ingredients

Game

4 x breast of pheasant
4 x breast of pigeon
4 x breast of partridge
2 x breast of duck
2 x hind 1/4 of rabbit
2 x hind 1/4 of white hare
1 lb of diced venison

Veg & Stock

4 x onions
6 x large carrots
8 x shallots
4 x large garlic cloves
1 x bag home picked boletale mushrooms
1 x bottle of good red wine
Olive Oil
Cornflower to thicken.

Herbs.

2 x bayleaf
Juniper berries
Thyme
Basil
Chives
Paprika
Salt
Pepper

Pastry.

4 x short crust pastry

Method

Method.

Dice all meat, chop/dice all veg, prepare herbs.
Roll diced meat in seasoned flower and lightly brown in a large pan with some olive oil.
Add water + veg and herbs.
Stew for 2 hrs allowing flavours to infuse.
Reduce stock after 1.5 hrs and add wine moderately, Cornflower to thicken is optional.
Roll out pastry.
Add stew to large pie dish and allow to cool.
When cool cover and decorate with pastry.
Warm in oven until pastry is Golden brown.
Serve with crispy green beans and a good glass of red wine.