Hunter'S Pot Pie

• 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

1. 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.
2. Preheat oven to 400u0b0F. 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.
3. 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.

venison shoulder, juniper berries, port, canola oil, bacon, onion, mushrooms, flour, red wine, beef stock, pastry, parsley, wholegrain mustard, egg yolk

Taken from recipes-plus.com/api/v2.0/recipes/19173 (may not work)