Ingredients
1/2 pound sliced bacon, diced2-1/2 pounds beef stew meat, cubed2 cans (14-1/2 ounces each) beef broth1/2 cup red currant jelly2 dressed rabbit (about 3 pounds each), cut up1 can (14-1/2 ounces) chicken broth1/4 cup Worcestershire sauce1 bay leaf1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon cayenne pepper1/4 pound pearl onions2 medium carrots, diced2 medium potatoes, diced1/2 cup sliced fresh mushrooms1 dressed duck (4-1/2 pounds), cut up6 tablespoons all-purpose flour3/4 cup cold water1 package (17.3 ounces) frozen puff pastry, thawed
Preparation
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.
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.
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.
