2 duck breasts
4 Rabbit legs.
1 brown onion
200g chopped mushrooms
2 chopped carrots
2 sticks of chopped celery
2 tbsp tomato paste
1 star anisse
2 glasses of red wine
½ litre veal stock
Place all ingredients into your saucepan and place onto the stovetop, bring to a boil and turn down to a simmer and cook for 3-4 hours.
Allow too cool then pick the meat off the bone.
Place a small amount of meat with a mixture of the cooked vegetables into your pie dish and cover with stock.
Place a pastry lid on top, crimp the edges, brush with egg wash and sprinkle with poppy seeds, then bake at 200oc for 10-15 minutes or until golden.
Take half the remaining stock and boil in a separate pan until a thick jus is formed, serve with your pie
(My leftover “hunters pie” mix will be used for a later recipe.)