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Recipe provided by Field to Fork Food.
Makes 4-6 servings
You will need:
1 rabbit, deboned and cubed
4 pheasant breasts, cubed
2 goose breasts, cubed
1 small leek, sliced
1 white onion, diced
4 carrots, sliced
1 chicken stock cube
300ml water
1 tbsp mixed herbs
Pastry for the lid
Method
Preheat oven to 190c
Slice and dice all of the vegetables and add them to a frying pan with some oil and gently soften them.
As the vegetables cook, cube your meat and add them to the pan. Brown the meat for 5-10 mins on a medium heat then add your water, chicken stock and mixed herbs. Give it a good old mix then reduce the heat to let the sauce thicken.
Transfer the cooked pie mix into a pie tin (I used a foil one) then roll out our pastry lid and place it on top. Cut away any excess pastry and make a wee hole in the top to let the steam escape.
Brush the pastry with egg and then place in the oven for 40 minutes.
Once cooked, remove from oven and serve piping hot with sides of choice.
Makes 4-6 servings
You will need:
1 rabbit, deboned and cubed
4 pheasant breasts, cubed
2 goose breasts, cubed
1 small leek, sliced
1 white onion, diced
4 carrots, sliced
1 chicken stock cube
300ml water
1 tbsp mixed herbs
Pastry for the lid
Method
Preheat oven to 190c
Slice and dice all of the vegetables and add them to a frying pan with some oil and gently soften them.
As the vegetables cook, cube your meat and add them to the pan. Brown the meat for 5-10 mins on a medium heat then add your water, chicken stock and mixed herbs. Give it a good old mix then reduce the heat to let the sauce thicken.
Transfer the cooked pie mix into a pie tin (I used a foil one) then roll out our pastry lid and place it on top. Cut away any excess pastry and make a wee hole in the top to let the steam escape.
Brush the pastry with egg and then place in the oven for 40 minutes.
Once cooked, remove from oven and serve piping hot with sides of choice.
