Ingredients:
Method:
Heat a glug of oil or butter in a pan, add some onions and fry gently for 10 minutes
Add the garlic, carrots and mushrooms
Mix everything together before stirring in the wood pigeon meat and rabbit meat
A pinch of salt, a tea spoon of pepper.
Fry this for 3-4 minutes, pour in the guinness, stir in the flour and enough water just to cover the food
Bring to a simmer, then cover the pan with a lid then place in the oven for 1 and a half hours
Remove from oven and give a good stir , put back in and continue to cook for 1 hr, or when meat is tender and the mixture is looking rich, remove from heat and stir in half the cheese
Cut a third of the block of pastry, roll out both bits to the thickness of a pound coin
Sprinkel the cheese on top of the stew, then fit one piece to the top of the pot then put back in for another 45-60 minutes till pastry is golden
- olive oil/butter
- 3 med red onions
- 3 cloves garlic
- 2 carrots
- 4 field mushrooms
- 2 rabbits
- 4 wood pigeons
- salt
- pepper
- 1 pint can of guinness
- 2 tablespoons of flour
- 200g cheddar puff pastry ready made
Method:
Heat a glug of oil or butter in a pan, add some onions and fry gently for 10 minutes
Add the garlic, carrots and mushrooms
Mix everything together before stirring in the wood pigeon meat and rabbit meat
A pinch of salt, a tea spoon of pepper.
Fry this for 3-4 minutes, pour in the guinness, stir in the flour and enough water just to cover the food
Bring to a simmer, then cover the pan with a lid then place in the oven for 1 and a half hours
Remove from oven and give a good stir , put back in and continue to cook for 1 hr, or when meat is tender and the mixture is looking rich, remove from heat and stir in half the cheese
Cut a third of the block of pastry, roll out both bits to the thickness of a pound coin
Sprinkel the cheese on top of the stew, then fit one piece to the top of the pot then put back in for another 45-60 minutes till pastry is golden
