ingredients
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serves: 6
1 leek, quartered and chopped
3 tbsp olive oil (each tbsp used individually)
1 pieces wild rabbit, jointed into 6 or 500g diced rabbit
2-3 tbsp plain flour
tsp half a sea salt
tsp half a black pepper
3 rashers back bacon, diced finely
1 small carrot, peeled & finely diced
1 stick celery, de-strung and finely diced
1 onion, finely diced
3 mushrooms, halved and sliced
2-3 leaves bay
tsp half a dried thyme
1 pieces parsnip, cut into bite sized
500ml strong chicken or vegetable low salt stock
3 semi dried prunes, sliced finely
1 tbsp fresh parsley, chopped finely
300g plain flour
100g Atora shredded suet (I use vegetable suet)
100g butter
120ml sparkling mineral water (although tap water will do)
sea salt
an egg, beaten, to glaze
Servings Per Recipe: 6
Amount per Serving
Calories: 549
- Total Fat: 26.3 g
- Saturated Fat: 11 g
- Trans Fat: 0.5 g
- Cholesterol: 136.7 mg
- Sodium: 610.1 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 3.9 g
- Sugars: 5.7 g
- Protein: 26.5 g
preparation

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