Game Pie:

Game Pie:

As Pheasant Pie, but:

Also find:

  • 1 wild rabbit with its coat off


  • When preparing the pheasant, also simmer the rabbit saddle (that is the back of the rabbit containing the two loins – the main meat content) for an hour or so in the stock.
  • Afterwards, take the loins off the backbone, break it up (not slice it) and throw in with the processed pheasant meat. Continue with the pie as above but in a larger pie dish (or even make two).
  • The front and back legs of the rabbit can be casseroled separately and scoffed off the bone the next day.
  • Or eat it with a mustard sauce.

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