Name: Hunters Pie
Ingredients: 1 Rabbit; skinned and boned; 2 lb Stewing venison; 2 tb Crushed black peppercorns; 2 ts Sea salt; 3 ts Dried oregano; 1 ts Soft thyme leaves; 7 Cloves garlic; peeled; 175 g Soft dark muscavado sugar; 3 ts Olive oil; 50 g Unsalted butter; 2 Onions; peeled and roughly; ; chopped; 6 Sage leaves; 18 Stoned prunes each stuffed with a pickled; ; walnut; 1 440 millilit Guinness

CATEGORY	CUISINE	TAG	YIELD
		Antony’s, Scotland	6	servings

INGREDIENTS

1		Rabbit; skinned and boned
2	lb	Stewing venison
2	tb	Crushed black peppercorns
2	ts	Sea salt
3	ts	Dried oregano
1	ts	Soft thyme leaves
7		Cloves garlic; peeled
175	g	Soft dark muscavado sugar
3	ts	Olive oil
50	g	Unsalted butter
2		Onions; peeled and roughly
		; chopped
6		Sage leaves
18		Stoned prunes each stuffed with a pickled
		; walnut
1		440 millilit Guinness

INSTRUCTIONS

In a food processor, blend together the first eight ingredients except the
meat. If it appears dry add a little water.
Rub the paste over the meat, cover and refrigerate overnight. Turn
occasionally.
Fry the onions in a heavy based casserole dish until they slightly, then
add the meat until sealed, add the prunes and the Guinness, bring to the
boil then cover and place in a low oven at 150C and cook for 2-2 1/2 hours
until the meat is tender. You may have to add a little more liquid if the
mixture becomes too dry.
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Converted by MM_Buster v2.0l.

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