Hunter'S Pot Pie - cooking recipe

Ingredients

10.5 oz boneless rabbit leg, diced
10.5 oz boneless venison shoulder, diced
4 None juniper berries, crushed
2 tbsp port
2 tbsp canola oil
2 slices smoked bacon, diced
1 None onion, diced
1/2 lb mushrooms, sliced
2 tbsp all-purpose flour
2/3 cup red wine
3/4 cup beef stock
1 lb puff pastry
4 tbsp fresh parsley, chopped
1 tbsp wholegrain mustard
1 None egg yolk

Preparation

For the ragout filling, mix rabbit, venison, juniper berries and port together. Set aside. Heat oil in a large frying pan, add bacon and fry for 3-4 mins, turning. Add onion and mushrooms and cook for 4-5 mins. Add flour then gradually add red wine, followed by stock. Add marinated meat, cover and simmer for 1 hour.
Preheat oven to 400\u00b0F. Transfer the ragout to a pie dish. Roll out pastry on a lightly floured work surface then place on top of pie dish and press down the edges using a fork. Make a slit to allow steam to escape.
Mix parsley, mustard and egg yolk then brush over the crust. Bake for 30-40 mins, until golden and crisp. Cover the pastry with foil after 20-25 mins, if necessary. Serve.