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
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.
Yields
6 servings