Colonial Game Pie Recipe
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
- 1. 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.
- 2. 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.
- 3. 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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