Any recipe suggestions? The boy wants to try it...
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I didn't say it was your ******* fault, I said I was blaming you! -
Rabbit pie old boyOriginally posted by scooby View Post
one day at a time -
And made how? should i be lazy and google a good one?Originally posted by oscarose View PostRabbit pie old boy
I want to see his face when he says he likes it, and I suggest borrowing the bro's air rifle and going hunting...
I didn't say it was your ******* fault, I said I was blaming you!Comment
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WOS ....
Really simple, get the kids to roll out the pastry, slow cook the rabbit with vegetables all cubed up for a few hours, add red wine. Put in ramakins/baking dish, roll over and bake on 160*c for about 40 mins. The filling of the pie will be really nice and tender.Comment
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No point hunting. If you have woodland of your own or access to private woodland with permission, set a trap and go back later. You can buy old traps quite cheaply.Originally posted by scooby View PostI want to see his face when he says he likes it, and I suggest borrowing the bro's air rifle and going hunting...
Or if you want to go highway/road kill hunting, go with a friend in another car. Legally you cant smoke an animal then scoop it up and cook it. However you are allowed to scoop up roadkill of others, so one person runs the animal down, making sure they dont squash it as to not rupture the bowels and the other scoops it up. Ducks and rabbits are fine so long as they are cooked thoroughly. Badgers and other animals are a bit risky.Comment
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Was in an Indian in Somerset the other day which offered Rabbit Curry.What happens in General, stays in General.You know what they say about assumptions!Comment
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I've done goat curry, enjoyed that (both UK and KL)Originally posted by MarillionFan View PostI didn't say it was your ******* fault, I said I was blaming you!Comment
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just roast it, it looks and tastes like chicken when roasted (and sliced). just a little drier on the palateConfusion is a natural state of beingComment
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Rabbit with mustard
1 rabbit jointed
garlic - 1 clove
2 shallots - chopped
sprigs of thyme and rosemary
dijon mustard - 3 tablespoons
chicken stock - 200ml and 100ml white wine
120ml single cream
45g butter
45g flour
Brown the rabbit, add the shallots, garlic and herbs and flour, add the stock and wine cook in a covered casserole for 45 mins.
After 45 mins remove rabbit pieces. then make the sauce by adding the dijon and reduce till the sauce is thick enough to cover the back of a spoon, add the cream and butter and season to taste.
you can do the same recipe but with cider, omit the dijon and wine and add smoked bacon/pancetta about 100g ( use streaky)
Or you can do rabbit with ale and prunes, omit the dijon, wine, rosemary and stock add 150g stewed prunes and 600ml ale and again 100g gram of smoked baconComment
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