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Warning- Desperate hunting scene !

Discussion in 'General chit chat' started by Dougy, Feb 15, 2014.

  1. Dougy

    Dougy Member

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    Location:
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    [​IMG]\
    \
    Well we tried poaching but our stalking skills where akin to a herd of elephants smashing their way through the jungle playing brass instruments.
    We did manage to bag a few pigeons an a rabbit... But it was from Booths ! Damn wascaly wabbits
     
  2. OzzyJ

    OzzyJ Donator

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    I thought it was a cut scene from Castaway:D
     
  3. secretagentmole

    secretagentmole Low down, dirty and quiet...

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    Your assistant is slipping, he is holding a gun not a bottle opener!
     
  4. poisedshot

    poisedshot Engaging Member

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    What you got lined up for that rabbit?

    im great at shooting them but cooking them in other than a stew i leave alot to be desired.
     
    Last edited: Feb 15, 2014
  5. Dougy

    Dougy Member

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    I ain't thought about that really mate, the Mrs said she'll just roast it in the oven, I'll report back lol.
     
  6. secretagentmole

    secretagentmole Low down, dirty and quiet...

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    You want some recpies?

    Bunny!

    [FONT=Arial, sans-serif]Bunny and Black Pud Stew[/FONT]

    [FONT=Arial, sans-serif]Ingredients:[/FONT]
    [FONT=Arial, sans-serif]2 Bunnies (dressed and de-boned and diced - if you can leave them soaking overnight in[/FONT]
    [FONT=Arial, sans-serif]brine/White wine vinegar even better!)[/FONT]
    [FONT=Arial, sans-serif]1lb of Black pudding[/FONT]
    [FONT=Arial, sans-serif]2 medium onions[/FONT]
    [FONT=Arial, sans-serif]2 carrots[/FONT]
    [FONT=Arial, sans-serif]1 apple[/FONT]
    [FONT=Arial, sans-serif]a Little olive oil[/FONT]
    [FONT=Arial, sans-serif]salt and pepper[/FONT]
    [FONT=Arial, sans-serif]1 level teaspoon mixed dried herbs[/FONT]
    [FONT=Arial, sans-serif]2 chicken stock cubes and 1 vegetable stock cube[/FONT]
    [FONT=Arial, sans-serif]1 pint of boiling water (in a jug)[/FONT]

    [FONT=Arial, sans-serif]Shortcrust Scones[/FONT]
    [FONT=Arial, sans-serif]Plain flour - 6 ozs[/FONT]
    [FONT=Arial, sans-serif]margarine 2ozs[/FONT]
    [FONT=Arial, sans-serif]a little cold water to bind[/FONT]
    [FONT=Arial, sans-serif]pinch of salt and pepper, pinch of dried sage[/FONT]

    [FONT=Arial, sans-serif]Take your bunnies and brown them off in a HOT frying pan with some Olive oil. [/FONT]
    [FONT=Arial, sans-serif]Once browned place in a large casserole dish.[/FONT]
    [FONT=Arial, sans-serif]Chop your black pudding up into large chunks and brown off quickly. add to casserole dish[/FONT]
    [FONT=Arial, sans-serif]Chop onion, carrots and apple (leave skin on if desired)[/FONT]
    [FONT=Arial, sans-serif]add to the casserole dish.[/FONT]
    [FONT=Arial, sans-serif]Take 1 pint of boiling water in a jug and add the stock cubes and herbs. Leave the stock to stand until cooled slightly.[/FONT]
    [FONT=Arial, sans-serif]Add salt and pepper to the casserole mix and stir well, add the stock and place in a preheated oven at 180 degrees celsius. [/FONT]
    [FONT=Arial, sans-serif]cook for 1 hour and then turn the oven down to 150 degrees for a further 2 hours. ;D[/FONT]

    [FONT=Arial, sans-serif]To make the scones mix the flour and margarine together until it resembles breadcrumbs, add salt, pepper and sage. Add a little water until the mixture just begins to bind.[/FONT]
    [FONT=Arial, sans-serif]knead mix together and leave to stand for 20 minutes in the fridge.[/FONT]
    [FONT=Arial, sans-serif]Quickly roll out dough to 1 inch thick and cut out scones using a knife or scone cutter, place on a lightly greased tray and brush lightly with a little milk. [/FONT]
    [FONT=Arial, sans-serif]p***k with a fork (looks pretty!)[/FONT]
    [FONT=Arial, sans-serif]Add the scones to the oven 30 minutes before the casserole is cooked - check after 15 minutes (to see if cooked stick a sharp knife in if it comes out clean there done!) [/FONT]
    [FONT=Arial, sans-serif]They should take about 15-25 minute to cook depending on how thick they are.[/FONT]
    [FONT=Arial, sans-serif]Once cooked remove from oven allow to cool very slightly and then serve with mashed potatoes! [/FONT]







    [FONT=Arial, sans-serif]These 5 recipes have been filched from Hugh Fearnly-Whittingstall[/FONT]



    [FONT=Arial, sans-serif]Rabbit ragù[/FONT][FONT=Arial, sans-serif] [/FONT]
    [FONT=Arial, sans-serif]Ragù is a rich meat sauce for pasta, usually cooked long and slow. In this case, the sauce itself is pretty quick to put together, but the rabbit requires a good, long simmer to make it super-tender. Serves two. [/FONT]
    [FONT=Arial, sans-serif]2 tbsp olive oil 1 rabbit, jointed [/FONT]
    [FONT=Arial, sans-serif]4 rashers streaky bacon, diced[/FONT]
    [FONT=Arial, sans-serif]2 carrots, peeled and chopped[/FONT]
    [FONT=Arial, sans-serif]2 stems celery, roughly chopped[/FONT]
    [FONT=Arial, sans-serif]1 onion, peeled and halved ...[/FONT]
    [FONT=Arial, sans-serif]2 bay leaves[/FONT]
    [FONT=Arial, sans-serif]A few black peppercorns[/FONT]
    [FONT=Arial, sans-serif]2 garlic cloves, peeled and chopped[/FONT]
    [FONT=Arial, sans-serif]1kg tomatoes, peeled, deseeded and roughly chopped (or a 400g tin of chopped tomatoes)[/FONT]
    [FONT=Arial, sans-serif]Salt and ground black pepper[/FONT]
    [FONT=Arial, sans-serif]glass white wine[/FONT]
    [FONT=Arial, sans-serif]1 knob butter[/FONT]
    [FONT=Arial, sans-serif]250g pappardelle or tagliatelle[/FONT]
    [FONT=Arial, sans-serif]Extra-virgin olive oil, to serve[/FONT]
    [FONT=Arial, sans-serif]Heat a tablespoon of oil in a large pan over a medium-high heat. Add the rabbit pieces and brown all over. Add the bacon, carrot, celery and onion, and let them take a little colour. Add a bay leaf, the peppercorns and enough water just to cover everything. Bring to a simmer and cook, covered, for an hour and a half to two hours, or until the rabbit meat is falling off the bone.[/FONT]
    [FONT=Arial, sans-serif]Meanwhile, make a simple tomato sauce. Heat a tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook for a minute or two, without browning, then add the tomatoes and a bay leaf. Simmer for 10-15 minutes until the tomatoes are very soft and pulpy, and the mixture is thick. Remove the bay. If you like, blitz the sauce in a blender to get a smooth consistency, but it's not essential. Taste, season and set aside.[/FONT]
    [FONT=Arial, sans-serif]Take the meat out of the stock. Strain the stock, discard the veg, then pour into a wide pan. Add the wine, bring to the boil and boil until the liquid has reduced to about 200ml.[/FONT]
    [FONT=Arial, sans-serif]Pull all the rabbit meat off the bones, in shreds. Combine the sauce with the reduced stock and add the meat. Grind in lots of pepper and add a knob of butter. Taste and adjust the seasoning.[/FONT]
    [FONT=Arial, sans-serif]Cook the pasta in plenty of boiling, salted water until al dente, then drain. Transfer to two warmed dishes and spoon the ragù on top. Trickle over a little extra-virgin olive oil, add a good grinding of black pepper and serve.[/FONT]






    [FONT=Arial, sans-serif]Rabbit, leek and cider stew[/FONT][FONT=Arial, sans-serif] [/FONT]
    [FONT=Arial, sans-serif]Wild bunny has almost no fat, so add some while cooking. Slow-cooking with a bit of pork belly is a good bet, as it renders the meat beautifully tender and well lubricated. A slosh of cream won't hurt, either. Serves four to six.[/FONT]
    [FONT=Arial, sans-serif]1 tbsp olive oil[/FONT]
    [FONT=Arial, sans-serif]250g salted pork belly (or pancetta), cut into chunky cubes[/FONT]
    [FONT=Arial, sans-serif]2 rabbits, skinned and jointed [/FONT]
    [FONT=Arial, sans-serif]3-4 tbsp plain flour, seasoned[/FONT]
    [FONT=Arial, sans-serif]35g butter[/FONT]
    [FONT=Arial, sans-serif]3 big leeks, trimmed and sliced thin[/FONT]
    [FONT=Arial, sans-serif]500ml cider[/FONT]
    [FONT=Arial, sans-serif]284ml carton double cream[/FONT]
    [FONT=Arial, sans-serif]1 large sprig fresh thyme[/FONT]
    [FONT=Arial, sans-serif]Salt and ground black pepper[/FONT]
    [FONT=Arial, sans-serif]1 good tbsp parsley, chopped[/FONT]
    [FONT=Arial, sans-serif]Heat the oil in a big pan over medium-high heat. Add the pork and cook until well browned. Scoop out the meat, leaving behind some rendered fat, and set aside. Toss the rabbit lightly in seasoned flour, add to the pan, brown all over, then turn off the heat.[/FONT]
    [FONT=Arial, sans-serif]Heat the butter in a separate pan and add the leeks. Sweat gently until soft and silky. Add to the rabbit, along with the browned pork, cider, cream and thyme. Bring to a simmer and cook, uncovered, for one to one and a half hours, until the meat is very tender. Season to taste and finish with a generous sprinkling of parsley. Serve with potatoes - mashed or sautéed.[/FONT]




































    [FONT=Arial, sans-serif]Bunny burgers[/FONT]
    [FONT=Arial, sans-serif]Makes 10 burgers.[/FONT]
    [FONT=Arial, sans-serif]1 medium onion, finely chopped[/FONT]
    [FONT=Arial, sans-serif]A little oil[/FONT]
    [FONT=Arial, sans-serif]1kg rabbit meat, minced[/FONT]
    [FONT=Arial, sans-serif]250g sausagemeat or minced belly pork[/FONT]
    [FONT=Arial, sans-serif]About 1 tbsp mixed fresh herbs, finely chopped - I use marjoram, thyme, sage and rosemary[/FONT]
    [FONT=Arial, sans-serif]Salt and ground black pepper[/FONT]
    [FONT=Arial, sans-serif]Gently cook the onion in oil for a few minutes until softened, then set aside to cool. Meanwhile, use your hands to mix together the rabbit, sausagemeat and herbs, then mix in the onion and seasoning. Shape into 10 patties not more than 2cm thick, wrap in clingfilm and chill until ready to cook.[/FONT]
    [FONT=Arial, sans-serif]Cook the burgers on a barbecue or in a lightly oiled heavy frying pan for three to four minutes on each side. Serve in buns with a bit of fresh salad and either a squirt of good tomato ketchup or some mayonnaise spiked with English mustard. [/FONT]



    [FONT=Arial, sans-serif]Thanks Hugh, the Bunny burgers are superb![/FONT]






















































    [h=2][FONT=Arial, sans-serif]Rabbit Rillettes With Apple Relish[/FONT][/h]


    [FONT=Arial, sans-serif]Rillettes are a sort of coarse pâté. This rabbit version is amazingly easy, a lot less fatty than some, and extremely tasty. Serves six to eight.[/FONT]
    [FONT=Arial, sans-serif]500g rindless, fatty pork belly, cut into 2-3cm cubes[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 rabbit, jointed[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 good sprig fresh thyme[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]3 bay leaves[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 whole head garlic, cut in half through the centre[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]Sea salt and freshly ground black pepper[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 good pinch ground mixed spice[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 good pinch ground mace[/FONT]
    [FONT=Arial, sans-serif]For the apple relish
    [/FONT][FONT=Arial, sans-serif]1 large cooking apple (a bramley, say), peeled, cored and finely chopped[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 shallot, peeled and finely chopped[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 tbsp cider vinegar[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 tbsp olive or rapeseed oil[/FONT][FONT=Arial, sans-serif]
    [/FONT][FONT=Arial, sans-serif]1 tsp sugar[/FONT]
    [FONT=Arial, sans-serif]Heat the oven to 220C/425F/gas mark 7. Put the pork belly and rabbit pieces in a casserole dish or roasting tin into which they'll fit snugly in a single layer. Add the herbs and garlic, pour over 250ml water and cover with a lid or foil. Roast for 30 minutes, then turn down the heat to 140C/285F/gas mark 1 and cook for two and a half hours more, until the rabbit is tender and can be shredded with a fork.[/FONT]
    [FONT=Arial, sans-serif]Remove from the oven and leave until cool enough to handle. Pull all the rabbit meat off the bones, discard the bones, then shred the meat with a pair of forks or your hands. Put it in a large bowl. Shred the pork, too, in whichever way you find easiest, making sure you include all the fat, and add to the bowl. Work the two meats together, crushing the pork fat thoroughly into the mix so it is evenly spread. Add plenty of salt and pepper – you'll need in the region of half a teaspoon of salt – the mixed spice and mace, and some cooking liquor from the casserole. Stir, and add more liquid as necessary, until the mix is a coarse, fairly loose pâté texture. You may not need all the liquor. Taste, add seasoning or spices as needed and transfer to a bowl or jar. Cover and refrigerate for a day or two – this helps improve the flavour.[/FONT]
    [FONT=Arial, sans-serif]To make the relish, combine all the ingredients in a small pan, bring to a simmer and cook for a minute or two. Leave to cool, then season and add more sugar or vinegar to taste. Serve the rillettes cold or at room temperature, with good bread and the apple relish alongside.[/FONT]




    [FONT=Arial, sans-serif]Rabbit Stew [/FONT]


    [FONT=Arial, sans-serif]2 wild rabbits, skinned and jointed [/FONT]
    [FONT=Arial, sans-serif]250g salted pork belly or pancetta, cut into chunky cubes [/FONT]
    [FONT=Arial, sans-serif]1 tablespoon olive oil [/FONT]
    [FONT=Arial, sans-serif]1 large onion, thickly sliced [/FONT]
    [FONT=Arial, sans-serif]3 large carrots, cut into 4cm lengths [/FONT]
    [FONT=Arial, sans-serif]celery sticks, cut into 4cm lengths [/FONT]
    [FONT=Arial, sans-serif]2 bay leaves [/FONT]
    [FONT=Arial, sans-serif]A sprig of thyme, if handy [/FONT]
    [FONT=Arial, sans-serif]500ml cider [/FONT]
    [FONT=Arial, sans-serif]1 generous teaspoon honey [/FONT]
    [FONT=Arial, sans-serif]Salt and freshly ground black pepper [/FONT]


    [FONT=Arial, sans-serif]Heat the olive oil in a large, heavy-based frying pan.

    Gently fry the pork belly until it is lightly browned and the fat runs.
    [/FONT]
    [FONT=Arial, sans-serif]Transfer the pieces of meat to a casserole but leave the frying pan on the heat.[/FONT]
    [FONT=Arial, sans-serif]Now brown the rabbit joints in the same pan, in batches, transferring them to the casserole as they are done.[/FONT]
    [FONT=Arial, sans-serif]Finally, sweat the onion in the same pan but do not allow it to colour.[/FONT]
    [FONT=Arial, sans-serif]Transfer to the casserole when soft and translucent.[/FONT]
    [FONT=Arial, sans-serif]Add the carrots, celery, bay leaves and thyme to the casserole. Push everything around so it is fairly tightly packed, then pour over the cider.

    Add a little water if necessary to cover the meat.

    Add the honey and season with salt and pepper.

    Bring to a simmer and cook, covered, at a very low, tremulous simmer, for about 1 1/4 hours, until the rabbit is completely tender (older, tougher animals will take longer).

    You could cook it in a very low oven (120°C/Gas Mark 1/2), if you like.
    [/FONT]
    [FONT=Arial, sans-serif]Serve with plenty of the juice ladled over, with mashed potatoes or small macaroni or risoni (rice-shaped pasta).[/FONT]
    [FONT=Arial, sans-serif]Rabbit with Mustard Sauce.[/FONT]


    [FONT=Arial, sans-serif]2 kg (4 lb) Rabbit, cleaned and cut into serving pieces[/FONT]
    [FONT=Arial, sans-serif]50 g (2 oz) 4 Tbs Butter[/FONT]
    [FONT=Arial, sans-serif]Salt and pepper to taste[/FONT]
    [FONT=Arial, sans-serif]1/2 tsp Dried thyme[/FONT]
    [FONT=Arial, sans-serif]1/2 tsp Dried rosemary[/FONT]
    [FONT=Arial, sans-serif]300 ml (10 fl oz) 1 1/4 cups Single (light) cream[/FONT]
    [FONT=Arial, sans-serif]1 Tbs French mustard[/FONT]
    [FONT=Arial, sans-serif]1 Tbs Cornflour (cornstarch), blended with 2 Tbs single (light) cream[/FONT]




    [FONT=Arial, sans-serif]marinade[/FONT]
    [FONT=Arial, sans-serif]300 ml (10 fl oz) 1 1/4 cups Dry white wine[/FONT]
    [FONT=Arial, sans-serif]125 ml (4 fl oz) 1/2 cup Olive oil[/FONT]
    [FONT=Arial, sans-serif]2 Garlic cloves, crushed[/FONT]
    [FONT=Arial, sans-serif]Salt and pepper to taste[/FONT]
    [FONT=Arial, sans-serif]1 Medium onion, thinly sliced[/FONT]
    [FONT=Arial, sans-serif]1 Medium carrot, thinly sliced[/FONT]


    [FONT=Arial, sans-serif]method[/FONT]
    [FONT=Arial, sans-serif]1. To prepare the marinade, mix all the ingredients in a large, shallow bowl. Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally. Remove the rabbit from the marinade and dry on kitchen towels. Reserve the marinade.[/FONT]


    [FONT=Arial, sans-serif]2. Melt the butter in a large, deep frying-pan. Add the rabbit pieces and fry until they are evenly browned. Pour in the marinade and bring to the boil. Stir in seasoning, cover and simmer for 1 to 1 1/4 hours, or until the pieces are cooked through and tender. Remove the pan from the heat and transfer the rabbit to a warmed serving dish. Keep warm while you make the sauce.[/FONT]



    1. [FONT=Arial, sans-serif]Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon. Bring to the boil, then stir in the herbs. Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch) mixture. Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.[/FONT]
















    [FONT=Arial, sans-serif]Rabbit pie[/FONT][FONT=Arial, sans-serif] [/FONT]
    [h=2][FONT=Arial, sans-serif]Ingredients[/FONT][/h] [FONT=Arial, sans-serif]For the pie filling[/FONT]


    [FONT=Arial, sans-serif]For the beurre manié[/FONT]

    [FONT=Arial, sans-serif]For the crust[/FONT]

    [h=2][FONT=Arial, sans-serif]Preparation method[/FONT][/h]
    1. [FONT=Arial, sans-serif]Soak the rabbit in water for an hour to whiten the flesh.[/FONT]
    2. [FONT=Arial, sans-serif]For the pie filling, season the rabbit pieces with salt and freshly ground black pepper. Heat the oil in a frying pan, then lightly fry the rabbit pieces for 3-4 minutes, or until the rabbit is beginning to brown. Remove from the pan and set aside.[/FONT]
    3. [FONT=Arial, sans-serif]Add the shallots, carrots and celery to the pan and lightly fry for 2-3 minutes, or until the onions begin to turn translucent. Pour in the stock and the cider and stir in the bay leaf, chopped rosemary and mustard until well combined.[/FONT]
    4. [FONT=Arial, sans-serif]Place the rabbit pieces back into the pan and cover with a lid. Lower the heat and allow to simmer for 45 minutes to one hour, or until the rabbit is tender.[/FONT]
    5. [FONT=Arial, sans-serif]Remove the rabbit pieces from the stock and place into an ovenproof ceramic pie dish.[/FONT]
    6. [FONT=Arial, sans-serif]For the buerre manié, mash the softened butter into the flour with a fork and add in small pieces to the stock in the saucepan. Stir constantly over a medium heat until well combined and the sauce thickens, then pour the mixture over the rabbit in the dish. Brush the edges of the dish with water.[/FONT]
    7. [FONT=Arial, sans-serif]Preheat the oven to 220C/430F/Gas 7.[/FONT]
    8. [FONT=Arial, sans-serif]For the crust, roll out the pastry on a floured work surface and cut off a strip long enough to go around the edges of the pie dish. Lay it around the edges of the dish and moisten with water.[/FONT]
    9. [FONT=Arial, sans-serif]Roll out the rest of the pastry into a circle large enough to fit over the pie dish. Place the pastry circle on top of the dish and press the overhanging edges down into the pastry strip, sealing well. Make a few slits in the top of the pastry to let out the steam and prevent the crust from going soggy.[/FONT]
    10. [FONT=Arial, sans-serif]Bake in the oven for 30-40 minutes, or until the pastry is golden-brown and crisp. Slice into wedges and serve.[/FONT]


    [FONT=Arial, sans-serif]Yorkshire Rabbit[/FONT]


    [FONT=Arial, sans-serif]1 Jointed Rabbit.[/FONT]
    [FONT=Arial, sans-serif]300 ml Theakston's Old Peculiar.[/FONT]
    [FONT=Arial, sans-serif]1 Small Onion, chopped.[/FONT]
    [FONT=Arial, sans-serif]Crushed bay Leaf.[/FONT]
    [FONT=Arial, sans-serif]4 Cloves.[/FONT]
    [FONT=Arial, sans-serif]1 Small tin Tomatoes.[/FONT]
    [FONT=Arial, sans-serif]1 tblsp. Wholewheat flour.[/FONT]
    [FONT=Arial, sans-serif]1 tsp. dried Basil.[/FONT]




    [FONT=Arial, sans-serif]Place rabbit joints in a flameproof casserole. Add onion, cloves, crushed bay leaf and the 300ml [/FONT]
    [FONT=Arial, sans-serif]Theakstons Old Peculiar. Leave for 2-3 days in a cool place.[/FONT]
    [FONT=Arial, sans-serif]Simmer on top of the stove for 2 hours.[/FONT]
    [FONT=Arial, sans-serif]Drain the tomatoes and add to the casserole.[/FONT]
    [FONT=Arial, sans-serif]Blend the flour with the tomato juice and stir into the casserole together with the basil. [/FONT]
    [FONT=Arial, sans-serif]Continue to cook for another hour or until the rabbit is tender.[/FONT]
    [FONT=Arial, sans-serif]Serve with dumplings or potatoes.[/FONT]
















































    [FONT=Arial, sans-serif]Pommy Rabbit[/FONT]

    [FONT=Arial, sans-serif]Cooking oil[/FONT]
    [FONT=Arial, sans-serif]1 Heaped tablespoon of flour[/FONT]
    [FONT=Arial, sans-serif]salt[/FONT]
    [FONT=Arial, sans-serif]pepper[/FONT]
    [FONT=Arial, sans-serif]1 Heaped teaspoon of dried thyme[/FONT]
    [FONT=Arial, sans-serif]1 rabbit, jointed[/FONT]

    [FONT=Arial, sans-serif]4 Large potatoes, sliced and blanched in boiling water[/FONT]
    [FONT=Arial, sans-serif]4 Large cooking apples, peeled & sliced[/FONT]
    [FONT=Arial, sans-serif]1 Large onion, chopped[/FONT]
    [FONT=Arial, sans-serif]Half a bottle of Cider[/FONT]


    [FONT=Arial, sans-serif]Rub oil round a deep casserole. Mix the flour, salt, pepper and thyme in a large plastic bag. [/FONT]
    [FONT=Arial, sans-serif]Immerse rabbit pieces in this mixture and shake well. Heat a little oil in a pan and fry pieces until [/FONT]
    [FONT=Arial, sans-serif]sealed. Transfer to casserole. Arrange layers of sliced potato and apple over the rabbit and [/FONT]
    [FONT=Arial, sans-serif]distribute chopped onion evenly. Add more salt pepper and thyme to taste. Pour over the cider,[/FONT]
    [FONT=Arial, sans-serif]cover and cook in a moderate oven (180c, 350f, gas 4) for about 1,1/2 to 2 hours until tender.[/FONT]
    [FONT=Arial, sans-serif]Drink other half of the cider whilst cooking or serve with meal.[/FONT]















    [FONT=Arial, sans-serif]Rabbit & chorizo jambalaya[/FONT]
    [h=3][/h] [h=3][FONT=Arial, sans-serif]Ingredients[/FONT][/h]
    • [FONT=Arial, sans-serif]1 tbsp olive oil[/FONT]
    • [FONT=Arial, sans-serif]1 rabbit, chopped into pieces[/FONT]
    • [FONT=Arial, sans-serif]1 onion diced [/FONT]
    • [FONT=Arial, sans-serif]1 red pepper thinly sliced [/FONT]
    • [FONT=Arial, sans-serif]2 garlic cloves crushed [/FONT]
    • [FONT=Arial, sans-serif]75g Chorizo sliced [/FONT]
    • [FONT=Arial, sans-serif]1 tbsp Cajun seasoning [/FONT]
    • [FONT=Arial, sans-serif]250g long grain rice [/FONT]
    • [FONT=Arial, sans-serif]400g can plum tomatoes [/FONT]
    • [FONT=Arial, sans-serif]350ml chicken stock [/FONT]
    [h=3][FONT=Arial, sans-serif]Method[/FONT][/h]
    • [FONT=Arial, sans-serif]Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more. [/FONT]
    • [FONT=Arial, sans-serif]Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender. [/FONT]
     
  7. secretagentmole

    secretagentmole Low down, dirty and quiet...

    Messages:
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    Pigeon!




    [FONT=Arial, sans-serif]Pigeon Pie[/FONT]





    [FONT=Arial, sans-serif]Ingredients[/FONT]


    [FONT=Arial, sans-serif]8 oz of shortcrust pastry[/FONT]
    [FONT=Arial, sans-serif]Two plump pigeons[/FONT]
    [FONT=Arial, sans-serif]¼ lb bacon[/FONT]
    [FONT=Arial, sans-serif]¼ lb mushrooms[/FONT]
    [FONT=Arial, sans-serif]1 onion[/FONT]
    [FONT=Arial, sans-serif]½ pint stock[/FONT]
    [FONT=Arial, sans-serif]1 oz butter[/FONT]
    [FONT=Arial, sans-serif]salt and pepper[/FONT]
    [FONT=Arial, sans-serif]Tablespoon of flour[/FONT]
    [FONT=Arial, sans-serif]A pinch of gravy salt[/FONT]




    [FONT=Arial, sans-serif]Method[/FONT]


    [FONT=Arial, sans-serif]Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water. Remove meat from skin and carcasses. Place meat in pie dish.[/FONT]


    [FONT=Arial, sans-serif]Slice onion and mushrooms, cut up bacon and fry them together in the butter.[/FONT]
    [FONT=Arial, sans-serif]Add them to the pigeon in the pie dish.[/FONT]


    [FONT=Arial, sans-serif]If you are using meat of the pigeon only, use ½ a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons. [/FONT]


    [FONT=Arial, sans-serif](If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use ½ a pint of the liquid as your stock).[/FONT]


    [FONT=Arial, sans-serif]Add stock to the pigeons. Cover with pastry, pop a couple of slits in the top, brush with egg mixed with milk and bake the pie for thirty minutes at, gas 6, 400°F, 200°C. or until crust is brown.[/FONT]










    [FONT=Arial, sans-serif]Braised Pigeon (serves 4)[/FONT]
    [FONT=Arial, sans-serif]Ingredients[/FONT]

    • [FONT=Arial, sans-serif]1 – 2 oz fat[/FONT]

    • [FONT=Arial, sans-serif]1 bouquet garni[/FONT]

    • [FONT=Arial, sans-serif]2 onions, sliced[/FONT]

    • [FONT=Arial, sans-serif]seasoning[/FONT]

    • [FONT=Arial, sans-serif]2 – 3 pigeons[/FONT]

    • [FONT=Arial, sans-serif]¾ pint stock[/FONT]

    • [FONT=Arial, sans-serif]2 carrots, diced[/FONT]

    • [FONT=Arial, sans-serif]1 oz flour[/FONT]

    • [FONT=Arial, sans-serif]1 turnip[/FONT]

    • [FONT=Arial, sans-serif]¼ lb mushrooms[/FONT]
    [FONT=Arial, sans-serif]Melt fat in the pressure cooker and fry onions lightly.

    Brown the pigeons and remove them.
    [/FONT]


    [FONT=Arial, sans-serif]Put in the vegetables, herbs, seasoning and stock.

    Add pigeons and pressure cook for 20 minutes.

    Put pigeons on a hot dish.

    Stir flour into liquid in pan and bring to the boil.
    Add mushroom and cook for about 5 minutes.

    Strain over pigeons and garnish with the vegetables.
    [/FONT]
































    [h=1][FONT=Arial, sans-serif]Casseroled Pigeons[/FONT][/h] [TABLE="width: 642"]
    [TR]
    [TD="width: 642"] [h=3][FONT=Arial, sans-serif]Ingredients[/FONT][/h] [FONT=Arial, sans-serif]Serves 6[/FONT]

    • [FONT=Arial, sans-serif]100 g (4 oz) bacon, diced [/FONT]
    • [FONT=Arial, sans-serif]50 g (2 oz) butter [/FONT]
    • [FONT=Arial, sans-serif]4 pigeons or 2 wood pigeons [/FONT]
    • [FONT=Arial, sans-serif]4 medium onions, skinned and chopped [/FONT]
    • [FONT=Arial, sans-serif]4 medium carrots, peeled and chopped [/FONT]
    • [FONT=Arial, sans-serif]1 bay leaf [/FONT]
    • [FONT=Arial, sans-serif]10 ml (2 tsp) chopped fresh parsley [/FONT]
    • [FONT=Arial, sans-serif]1.25 ml (1/4 tsp) dried thyme salt and freshly ground pepper [/FONT]
    • [FONT=Arial, sans-serif]25 g (1 oz) flour [/FONT]
    • [FONT=Arial, sans-serif]300 ml (1/2 pint) meat stock [/FONT]
    • [FONT=Arial, sans-serif]2 sherry glasses of red wine [/FONT]
    [h=3][FONT=Arial, sans-serif]Method[/FONT][/h]
    • [FONT=Arial, sans-serif]Fry the diced bacon for 2 minutes, add the butter and the pigeons and brown quickly on all sides. [/FONT]
    • [FONT=Arial, sans-serif]Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well. [/FONT]
    • [FONT=Arial, sans-serif]Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender. [/FONT]
    • [FONT=Arial, sans-serif]Serve with red currant jelly. [/FONT]

    [/TD]
    [/TR]
    [/TABLE]




























    [h=3][FONT=Arial, sans-serif]Cream of Pigeon Soup. [/FONT][/h] [h=3][FONT=Arial, sans-serif]Ingredients[/FONT][/h] [FONT=Arial, sans-serif]Serves 4[/FONT]
    [FONT=Arial, sans-serif]2 prepared pigeons weighing 400 g (14 oz) each [/FONT]
    [FONT=Arial, sans-serif]1.5 litres (2 1/2 pt or 6 cups) cups water [/FONT]
    [FONT=Arial, sans-serif]1 tsp salt [/FONT]
    [FONT=Arial, sans-serif]Strip lemon peel [/FONT]
    [FONT=Arial, sans-serif]2 small onions [/FONT]
    [FONT=Arial, sans-serif]2 leeks [/FONT]
    [FONT=Arial, sans-serif]Small piece celeriac [/FONT]
    [FONT=Arial, sans-serif]Sprig each parsley, thyme and dill [/FONT]
    [FONT=Arial, sans-serif]2 egg yolks [/FONT]
    [FONT=Arial, sans-serif]5 tbsp double (thick) cream [/FONT]
    [FONT=Arial, sans-serif]1 tbsp fresh dill [/FONT]
    [h=3][FONT=Arial, sans-serif]Method[/FONT][/h]
    • [FONT=Arial, sans-serif]Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms. [/FONT]
    • [FONT=Arial, sans-serif]Peel onions, cut in half, and place cut sides down in a dry frying pan to brown. [/FONT]
    • [FONT=Arial, sans-serif]Take the white part of leeks only, wash and cut into fine strips. [/FONT]
    • [FONT=Arial, sans-serif]Peel, rinse and dice celeriac. [/FONT]
    • [FONT=Arial, sans-serif]Rinse herbs and tie together. [/FONT]
    • [FONT=Arial, sans-serif]Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes. [/FONT]
    • [FONT=Arial, sans-serif]By the end of this time the liquid should be reduced by half. [/FONT]
    • [FONT=Arial, sans-serif]Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup. [/FONT]
    • [FONT=Arial, sans-serif]Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup. [/FONT]
    • [FONT=Arial, sans-serif]Serve the soup sprinkled with dill. [/FONT]






















    [h=1][FONT=Arial, sans-serif]Roasted pigeon with potato cakes and wild mushrooms[/FONT][/h] [h=1][FONT=Arial, sans-serif]Ingredients[/FONT][/h] [FONT=Arial, sans-serif]For the pigeon [/FONT] [FONT=Arial, sans-serif]4 [/FONT][FONT=Arial, sans-serif]pigeon[/FONT][FONT=Arial, sans-serif] breasts [/FONT] [FONT=Arial, sans-serif]salt and freshly ground [/FONT][FONT=Arial, sans-serif]black pepper[/FONT][FONT=Arial, sans-serif] [/FONT] [FONT=Arial, sans-serif]2 tsp [/FONT][FONT=Arial, sans-serif]vegetable oil[/FONT] [FONT=Arial, sans-serif]2 tbsp unsalted [/FONT][FONT=Arial, sans-serif]butter[/FONT]
    [FONT=Arial, sans-serif]For the potato cakes [/FONT] [FONT=Arial, sans-serif]2 baking potatoes, boiled for 8-10 minutes in their skins, drained[/FONT] [FONT=Arial, sans-serif]salt and freshly ground [/FONT][FONT=Arial, sans-serif]black pepper[/FONT][FONT=Arial, sans-serif] [/FONT] [FONT=Arial, sans-serif]1 tbsp chopped fresh [/FONT][FONT=Arial, sans-serif]thyme[/FONT] [FONT=Arial, sans-serif]1 tbsp fresh cranberries, blanched [/FONT] [FONT=Arial, sans-serif]1 tbsp unsalted [/FONT][FONT=Arial, sans-serif]butter[/FONT][FONT=Arial, sans-serif] [/FONT] [FONT=Arial, sans-serif]1 tbsp [/FONT][FONT=Arial, sans-serif]vegetable oil[/FONT][FONT=Arial, sans-serif] [/FONT]
    [FONT=Arial, sans-serif]For the wild mushrooms [/FONT] [FONT=Arial, sans-serif]50g/1¾ oz [/FONT][FONT=Arial, sans-serif]butter[/FONT] [FONT=Arial, sans-serif]200g/7oz horse, chestnut or [/FONT][FONT=Arial, sans-serif]shiitake mushrooms[/FONT][FONT=Arial, sans-serif], cut in half[/FONT] [FONT=Arial, sans-serif]1 tbsp chopped fresh [/FONT][FONT=Arial, sans-serif]thyme[/FONT] [FONT=Arial, sans-serif]200ml/7fl oz ready-made light [/FONT][FONT=Arial, sans-serif]gravy[/FONT] [FONT=Arial, sans-serif]½ [/FONT][FONT=Arial, sans-serif]lemon[/FONT][FONT=Arial, sans-serif], juice only[/FONT]
    [FONT=Arial, sans-serif]Preparation method[/FONT] [FONT=Arial, sans-serif]For the pigeon, season the pigeon breasts well with salt and freshly ground black pepper. Heat the oil and butter in a frying pan over a medium heat, add the pigeon breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through. Remove from the heat and set aside.[/FONT]
    [FONT=Arial, sans-serif]For the potato cakes, peel the par-boiled potatoes, then grate them into a bowl. Season, to taste, with salt and freshly ground black pepper. Add the thyme and cranberries and mix together using your hands until well combined. Divide the potato mixture in two and shape each portion into a thin patty 10cm/4in in diameter. Heat the butter and oil in a frying pan over a medium heat, add the potato cakes and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. [/FONT]
    [FONT=Arial, sans-serif]For the wild mushrooms, in a separate frying pan, heat the butter over a medium heat, add the mushrooms and the thyme and fry for 2-3 minutes, or until softened. Add a spoonful of the light gravy and continue to fry for 2-3 minutes, or until the mushrooms have cooked through. Remove the pan from the heat, add the lemon juice and stir well. [/FONT]
    [FONT=Arial, sans-serif]To serve, place one of the potato cakes into the centre of each of two serving plates. Place two of the pigeon breasts on top of each potato cake. Spoon over the wild mushrooms. Drizzle the remaining gravy around the edge of the plate.[/FONT]





    [FONT=Arial, sans-serif]Pigeon Pot[/FONT]


    [FONT=Arial, sans-serif]Ingredients[/FONT]

    • [FONT=Arial, sans-serif]4 – 6 pigeon breasts[/FONT]

    • [FONT=Arial, sans-serif]1 – 2 oz sliced onion[/FONT]

    • [FONT=Arial, sans-serif]¼ pt cider[/FONT]

    • [FONT=Arial, sans-serif]1 small apple[/FONT]

    • [FONT=Arial, sans-serif]¾ pt stock[/FONT]

    • [FONT=Arial, sans-serif]½ oz flour[/FONT]

    • [FONT=Arial, sans-serif]¾ oz butter[/FONT]

    • [FONT=Arial, sans-serif]bouquet garni [/FONT]
    [FONT=Arial, sans-serif]Wash and dry breasts.

    Dip in seasoned flour.
    Brown in butter in the casserole.
    Remove and brown sliced onion and apple.
    [/FONT]

    [FONT=Arial, sans-serif]Sprinkle in flour, cook for a few minutes, and then add stock.[/FONT]
    [FONT=Arial, sans-serif]Bring to the boil, season and add bouquet garni.[/FONT]
    [FONT=Arial, sans-serif]Pour in cider and replace pigeon breasts.[/FONT]
    [FONT=Arial, sans-serif]Cover casserole tightly and cook for 2 – 3 hours in a slow oven.[/FONT]
    [FONT=Arial, sans-serif]Add a little diced bacon and sprinkle with parsley before serving.[/FONT]













































    [FONT=Arial, sans-serif]Pot roast pigeon[/FONT][FONT=Arial, sans-serif] [/FONT]
    [FONT=Arial, sans-serif]Nothing fancy this, just a sound pot roast pigeon recipe with classic flavourings and a thick, old-fashioned gravy. You will need some bashed or creamed root vegetables to soak up the copious juice. [/FONT]
    [FONT=Arial, sans-serif]serves 4[/FONT][FONT=Arial, sans-serif] [/FONT]
    [FONT=Arial, sans-serif]butter - 50g
    plump, oven-ready pigeons - 4
    plump, herby sausages - 4
    a medium to large onion
    a large carrot
    celery - 2 sticks
    a few sprigs of thyme
    garlic - 2 cloves
    unsmoked streaky bacon - 4 rashers
    bay leaves - 2
    juniper berries - 12
    plain flour - a level tbsp
    fruity red wine - 250ml
    chicken or game stock - 250ml
    [/FONT]
    [FONT=Arial, sans-serif] [/FONT]
    [FONT=Arial, sans-serif]to serve:[/FONT][FONT=Arial, sans-serif] mashed parsnip or potato [/FONT]
    [FONT=Arial, sans-serif]Melt half the butter in a heavy casserole, then brown the pigeons and sausages lightly on all sides. Lift them out and set aside. Set the oven at 190 c/gas 5. [/FONT]
    [FONT=Arial, sans-serif]Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time. [/FONT]
    [FONT=Arial, sans-serif]Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the sausages have the opportunity to colour. After about 20 minutes, the vegetables should be soft and golden. [/FONT]
    [FONT=Arial, sans-serif]Stir in the flour, let it cook for a few minutes then stir in the wine and the stock. Bring almost to the boil then return the pigeons and sausages to the pan and roast in the preheated oven for about 30 minutes, until the pigeons are tender but still lightly pink in the centre. [/FONT]
     
    Last edited: Feb 16, 2014
  8. secretagentmole

    secretagentmole Low down, dirty and quiet...

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    Try those, Pigeon soup and pie recipes can be halved in quantity!
     
  9. kal el

    kal el Posting Addict

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    cheers moley :up:
     
  10. secretagentmole

    secretagentmole Low down, dirty and quiet...

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    No probs, I have to update both lists at some time, have a few more recipes I have added to the tried and tested list. The Jambalaya can be made with rabbit, pigeon, pheasant (when available and in season), duck, goose, squirrel... Jambalaya can be made with anything from Shrimp to Alligator and a whole load inbetween!
     
  11. neiled

    neiled Donator

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    Did you get any ricochets off the packaging or did the pellets pierce it at all distances? :rolleyes: Was it .177 or .22?
     

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