Venison, rabbit & pigeon with root vegetable and ground elder | Pocket Farm Magazine

Ingredients

• 2 Rabbits
• 6 Pigeon breasts chopped & seasoned
• 250g Diced Venison
• 50g Rashers smoked bacon finely chopped
• 2 Onion finely diced
• 4 Cloves garlic
• 3 Carrots roughly diced
• 1 Swede roughly diced
• 1 Bunch of celery roughly chopped
• 6 Crushed juniper berries
• 2 Bay leaves
• 1 Handful of raisins
• ½ litre of venison stock (otherwise lamb stock works well)
• Large glass of red wine
• 7/8 sage leaves sage
• Salt & pepper to taste
• 50g Butter
• 75g Ground elder finely chopped