Recipe for Hunters Pie 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 x Rabbit, skinned and boned
2 lb Stewing venison
2 tbl Crushed black peppercorns
2 tsp Sea salt
3 tsp Dried oregano
1 tsp Soft thyme leaves
7 x Cloves garlic, peeled
175 gm Soft dark muscavado sugar
3 tsp Olive oil
50 gm Unsalted butter
2 x Onions, peeled and roughly chopped
6 x Sage leaves
18 x Stoned prunes each stuffed with a pickled walnut
Instructions:
Instructions: In a food processor, blend together the first eight ingredients except the meat. If it appears dry add a little water.

Rub the paste over the meat, cover and refrigerate overnight. Turn occasionally.

Fry the onions in a heavy based casserole dish until they slightly, then add the meat until sealed, add the prunes and the Guinness, bring to the boil then cover and place in a low oven at 150C and cook for 2-2 1/2 hours until the meat is tender. You may have to add a little more liquid if the mixture becomes too dry.

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