kenj 131 Posted February 2, 2015 Report Share Posted February 2, 2015 With the cold weather upon us, you can't beat a bit of comfort food. With rabbits easy pickings during the summer, I made up a freezer draw full of rabbits pies and have been munching through them since the first frosts. Having requests for more from friends, it was time to get busy in the kitchen again this week. This was my recipe http://www.urbanfieldsportsman.com/index.php/rustic-rabbit-pie-with-cider/ 10 Quote Link to post Share on other sites
terryd 8,040 Posted February 2, 2015 Report Share Posted February 2, 2015 Looks great did you freeze before the pastry baking stage then bake from frozen ? Quote Link to post Share on other sites
kenj 131 Posted February 2, 2015 Author Report Share Posted February 2, 2015 I usually bake from frozen. I've got a lot of foil pie cases and freeze them in those, then remove the cases and store flat in poly bags, getting half a dozen in a bag. The one in the pic was the reward for an afternoon making a load for the freezer, this one going straight in the oven. The cider makes a big difference to the texture and flavour. Homemade dry cider too. 3 Quote Link to post Share on other sites
charlie caller 3,654 Posted February 2, 2015 Report Share Posted February 2, 2015 Nice mate, I love my Normandy rabbit in cider, might have to make a pie soon, I think a bit of venison, squirrel, pheasant, etc would go well with that as well. Quote Link to post Share on other sites
kenj 131 Posted February 2, 2015 Author Report Share Posted February 2, 2015 The same method works well for all those. I call it hunter's pie then. Pigeon, pheasant and rabbit mix well and make an interesting pie. I never seem to get enough squirrel to make cooking worthwhile and I haven't got the calibre for deer. Rabbit is my main quarry, hence a freezer full of pasties and burgers. Quote Link to post Share on other sites
pie-eater 377 Posted February 3, 2015 Report Share Posted February 3, 2015 I could eat that now Im fecking starving. 2 Quote Link to post Share on other sites
kenj 131 Posted February 14, 2015 Author Report Share Posted February 14, 2015 I failed to shoot any rabbits yesterday, but shot two squirrels and a pigeon. Today cooked up the squirrels as per the recipe above, sliced and diced the pigeon breast, lightly turned it in hot oil in the pan, then added to the dish for the last half hour of cooking. Tried a tester in a bowl, it was really tasty. There was enough for two pies, one for tomorrow night's dinner. Never cooked squirrel before, but will again. 2 Quote Link to post Share on other sites
kenj 131 Posted July 23, 2015 Author Report Share Posted July 23, 2015 Having just completed a rabbit clearing session on a farmer's paddock, the butcher took the large ones and I took the young adults for the filling in ten more pies for the freezer. Next week I'll be making some more rabbit pasties. http://www.urbanfieldsportsman.com/index.php/rabbit-and-pigeon-pasty-with-chorizo/ 1 Quote Link to post Share on other sites
David.evans 5,323 Posted July 23, 2015 Report Share Posted July 23, 2015 Get the recipe up then ken , and I'll give it a go it looks great Atb Quote Link to post Share on other sites
kenj 131 Posted July 23, 2015 Author Report Share Posted July 23, 2015 It's a bit big to copy David, that's why there is a link to my blog. Cheers. Quote Link to post Share on other sites
Dewclaw69 484 Posted September 7, 2015 Report Share Posted September 7, 2015 just made these. they have dry cider in them too 4 Quote Link to post Share on other sites
kenj 131 Posted September 22, 2015 Author Report Share Posted September 22, 2015 Looks like you have been busy making jam too. I shot a rabbit under a bramble, went over to pick it up, to see massive black berries. Picked about 4 lb of them, then went round to the next farm, where she had trees full of bramley apples. My wife was a bit cheesed off. More work, so I made 13 lb of blackberry and apple. My job in future apparently. http://www.urbanfieldsportsman.com/index.php/blackberry-and-apple-jam/ Time to make more cider too, then sloe gin. It never stops! What were the jams, I can make out apple and something? Quote Link to post Share on other sites
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