Ingredients
Ingredients For the hot and sour cabbage2 tbsp butter
1 red cabbage, core removed, finely sliced
50ml/2fl oz sherry wine vinegar
2 pinches salt
2 apples, peeled, core removed, chopped
2 tbsp raisins
1 tbsp chopped root ginger
2 pinches sugar
½ tsp white pepper
300g/11oz mixed game meat, such as pheasant breast, pigeon breast and chicken livers, chopped
150g/5oz pork sausage meat
150g/5oz streaky bacon
1 tbsp brandy
1 shallot, chopped
1 garlic clove, chopped
1 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves
1 tsp freshly ground black pepper
½ tsp salt
500g/1lb 2oz all-butter puff pastry
2 free-range eggs, beaten
150ml/5fl oz meat stock
150ml/5fl oz double cream
2 tbsp whiskey or cognac
1 tbsp green peppercorns, lightly crushed
salt and freshly ground black pepper
Description
Serve Up Paul Rankin's Impressive Pie With Whiskey Sauce For A Relaxed Sunday Lunch With Friends.
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