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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
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This recipe is from the early 1800's and was found in the attic of this historic hotel with the first innkeeper's registry.Braddock Tavern, Joel Gaughan, Medford, New Jersey Ingredients:
1/2 pound sliced bacon, diced |
2-1/2 pounds beef stew meat, cubed |
2 cans (14-1/2 ounces each) beef broth |
1/2 cup red currant jelly |
2 dressed rabbit (about 3 pounds each), cut up |
1 can (14-1/2 ounces) chicken broth |
1/4 cup worcestershire sauce |
1 bay leaf |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1/4 pound pearl onions |
2 medium carrots, diced |
2 medium potatoes, diced |
1/2 cup sliced fresh mushrooms |
1 dressed duck (4-1/2 pounds), cut up |
6 tablespoons king arthur unbleached all-purpose flour |
3/4 cup cold water |
1 package (17.3 ounces) frozen puff pastry, thawed |
Directions:
1. In a kettle, cook bacon until crisp; drain, reserving bacon and 1/4 cup drippings in pan. Brown beef in drippings. Add beef broth and jelly; cover and simmer 45 minutes. Cover rabbits with water in a pot; simmer for 1 hour or until meat falls from bones.
2. Remove meat; set aside (discard bones). To beef mixture, add chicken broth,, bay leaf, salt, pepper and cayenne; simmer 20 minutes. Add onions, carrots, potatoes and mushrooms; simmer 20 minutes or until tender. Remove bay leaf.
3. In another pot, cover duck with water; simmer until the meat nearly falls from bones. Remove meat; set aside. Mix flour and water; stir into beef mixture. Cook until thickened. Add rabbit and duck meat. Cut puff pastry into 3-in. squares and place on a greased baking sheet. Bake at 400° for 10-12 minutes; place on individual servings of meat mixture. Yield: 16 servings.
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