Colonial Game Pie Kings Arms Tavern Recipes

COLONIAL GAME PIE

Colonial Game Pie image

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

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 19

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 all-purpose flour
3/4 cup cold water
1 package (17.3 ounces) frozen puff pastry, thawed

Steps:

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.

Nutrition Facts :

KINGS ARMS TAVERNN SWEET POTATOES

Kings Arms Tavernn Sweet Potatoes image

Make and share this Kings Arms Tavernn Sweet Potatoes recipe from Food.com.

Provided by Donna Matthews

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs sweet potatoes
1/2 cup light brown sugar (divided)
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup milk

Steps:

Preheat oven to 400 degrees.
Grease 1.5 quart casserole dish.
Cook sweet potatoes in boiling salted water until soft when pierced with a two pronged fork.
Drain, peel, and mash potatoes.
Add remaining ingredients, except 2 tablespoons brown sugar.
Mix well.
Spoon into greased casserole dish and sprinkle remaining brown sugar on top.
Bake for 30 minutes.

Nutrition Facts : Calories 189.1, Fat 3.7, SaturatedFat 2.4, Cholesterol 10.5, Sodium 170.9, Carbohydrate 37.4, Fiber 3.5, Sugar 18, Protein 2.5

COLONIAL GAME PIE (KING'S ARMS TAVERN)

Colonial Game Pie (King's Arms Tavern) image

Here's one for the Wild Thang group, for those of you who like cooking wild game. This came from the Colonial Williamsburg Cookbook, published 1975. A collection of recipes served in the taverns and inns of Colonial Williamsburg, Virginia. Like all older cooking methods, this one takes some time. The photo is just to show you what it's supposed to look like. I have eaten this in Williamsburg, but have never attempted making it.

Provided by Susan Feliciano @frenchtutor

Categories Other Main Dishes

Number Of Ingredients 17

Ingredients

One 4-5 pound(s) duck
2 pound(s) rabbit
2 1/2 pound(s) venison
1/2 cup(s) vegetable oil
2 cup(s) port wine
1 1/2 quart(s) basic brown sauce (see my recipe linked below)
1 tablespoon(s) worcestershire sauce
1 clove(s) garlic, minced
1/2 teaspoon(s) black pepper, freshly ground
1 cup(s) currant jelly
1 1/2 pound(s) mushrooms, quartered
1/2 cup(s) butter
1 pound(s) slab bacon, cut into 1/4-inch cubes
1 can(s) pearl onions
- pastry crust mix (see my recipe linked below)
1 - egg
2 tablespoon(s) milk

Steps:

Preheat oven to 400 degrees. Salt the cavity of the duck and place it on a rack in a shallow roasting pan, breast side up. Bake for 30 minutes at 400, reduce the heat to 325, and bake until the duck tests done.
Simmer the rabbit in a small amount of water for 60 minutes or until tender.
Cut the venison into large cubes and saute in the vegetable oil in a large skillet until well browned, stirring and turning as necessary. Remove the venison and drain the oil from the skillet.
Add the port wine to the skillet and boil for 2-3 minutes, scraping up any brown particles. Return the venison to the skillet and add the Brown Sauce. Simmer for 45-60 minutes, or until the venison is tender.
Cut the duck and rabbit meat in medium-sized pieces, and place in the skillet with the venison to keep warm. Season with the Worcestershire sauce, garlic, pepper, and currant jelly.
Saute the mushrooms in the butter until lightly browned. Fry the bacon until crisp, and drain. Heat the onions and drain.
Divide the game mixture into individual greased casserole dishes and garnish the top of each with mushrooms, bacon, and onions. Cover each dish with the pastry crust, trim the edges, and prick the tops to allow the steam to escape.
Beat the egg lightly with the milk to make an egg wash and brush the tops of the pastry with the mixture. Bake in a 350-degree oven for 20-25 minutes or until the crust is golden brown. Serve piping hot.

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