| 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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