This recipe is from the early 1800's and was found in the attic of this historic hotel with the first innkeeper's registry.—Braddock Tavern, Joel Gaughan, Medford, New Jersey
- 1/2 pound sliced bacon, diced
- 2-1/2 pounds beef stew meat, cubed
- 2 cans (14-1/2 ounces each) beef broth
- 1/2 cup red currant jelly
- 2 dressed rabbit (about 3 pounds each), cut up
- 1 can (14-1/2 ounces) chicken broth
- 1/4 cup Worcestershire sauce
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 pound pearl onions
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1/2 cup sliced fresh mushrooms
- 1 dressed duck (4-1/2 pounds), cut up
- 6 tablespoons all-purpose flour
- 3/4 cup cold water
- 1 package (17.3 ounces) frozen puff pastry, thawed
- In a kettle, cook bacon until crisp; drain, reserving bacon and 1/4 cup drippings in pan. Brown beef in drippings. Add beef broth and jelly; cover and simmer 45 minutes. Cover rabbits with water in a pot; simmer for 1 hour or until meat falls from bones.
- Remove meat; set aside (discard bones). To beef mixture, add chicken broth,, bay leaf, salt, pepper and cayenne; simmer 20 minutes. Add onions, carrots, potatoes and mushrooms; simmer 20 minutes or until tender. Remove bay leaf.
- In another pot, cover duck with water; simmer until the meat nearly falls from bones. Remove meat; set aside. Mix flour and water; stir into beef mixture. Cook until thickened. Add rabbit and duck meat. Cut puff pastry into 3-in. squares and place on a greased baking sheet. Bake at 400° for 10-12 minutes; place on individual servings of meat mixture. Yield: 16 servings.
Originally published as Colonial Game Pie in Taste of Home August/September 1997, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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