• 1/2 lb. venison, cubed
  • 1/2 lb. duck breast, cubed (skin removed)
  • 1/2 lb. wild hog, cubed
  • 1/2 lb. rabbit loin, cubed
  • Salt and pepper to taste
  • Flour for dusting
  • 4 Tbsp. vegetable oil
  • 2 slices of bacon (cut into 1-inch pieces)
  • 2 Tbsp. butter
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 10 mushrooms, diced
  • 1/2 c. blanched pearl onions
  • 4 Tbsp. flour
  • 2 c. game stock or beef stock
  • 1 bay leaf
  • 2 Tbsp. currant jelly
  • Pastry dough
  • 1 egg beaten with 1 Tbsp. water

    Season the cubed venison, duck, hog and rabbit with salt and pepper and then dust with flour. Heat oil in a skillet over medium-high heat. Brown meat in oil and remove from the pan. Sauté bacon in skillet until crisp. Remove bacon from pan, leaving drippings. Add butter, carrots, celery, mushrooms and onions to skillet. Sauté for 3 minutes and remove. Lower the heat, stir flour into drippings. Cook for 2 minutes stirring constantly. Raise the heat to medium, and add stock. Bring to a boil, and simmer for 2 minutes. Return the meats and vegetables to the skillet, add bay leaf and currant jelly. Cover the pan and simmer over low heat for 30 minutes. Add the mixture to a large casserole dish and top with pastry dough. Crimp the edges of dough, brush with egg wash. Then cut several slits into the pastry to allow steam to escape. Place on a baking pan. Bake at 400°F for 35 to 40 minutes, or until the crust is brown.
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