Ingredients
Venison & rabbit 1 kg Venison Denver leg 1 Rabbit whole 6 Rashers streaky bacon 500 g Flour Vegetables and pastry 2 tablespoons fresh Thyme 2 tablespoons Juniper Berries 150 ml cognac 100 g Prunes 2 Onions 1 carrot 1 stick Celery 1 bulb Garlic 4 Bay leaves 2 ripe Tomatoes 1 L venison stock convenience- optional 1 bottle Pinot Noir Salt & Pepper 1 kg Puff pastry 1 Egg 100 ml MilkDescription
Venison & RabbitUsing A Large Shape Knife Or Cleaver Cut The Rabbit Into Three Sections Front Legs, Middle And Back Legs. Break The Venison Down Into Chunks Slightly Larger Than One Of The Rabbit's Rare Legs. Coat The Meat With Seasoned Flour, Cook Until
LifeStyle FOOD
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