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Rabbit Loin, Bacon And Asparagus Cottage Pie


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#1 kenj

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Posted 18 January 2016 - 05:32 pm

I've been cooking this one for quite a while now, which has become a family favourite, that will have even the most anti hunting guests scraping the bowl.

 

http://9ttfsv7.jpg?1 

 

I have always considered rabbit loins too good to use in my bunny burgers and pasties, so remove them to use elsewhere. Seeing some smoked bacon loins in Sainsburys, I thought that they would make the perfect combination for a cottage pie with a cheesy mashed potato on top. Cooked in a creamy sauce, the whole dish takes about 30 mins.

 

The recipe is here  http://www.urbanfiel...us-cottage-pie/


Edited by kenj, 18 January 2016 - 05:36 pm.

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#2 jok

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Posted 18 January 2016 - 05:38 pm

What a result. Mmm. We had 29 rabbits Sunday morning and was just deciding to do with the few not ordered. Now I know.I'll give this a go.

#3 kenj

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Posted 18 January 2016 - 07:15 pm

I'm no chef jok, but even my wife was impressed. She even suggests it now. Tried to get some more pics up, saw them in preview, but not in the post. Must be doing something wrong there. Still the blog is only a click away.



#4 jok

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Posted 21 January 2016 - 06:12 pm

Attached File  image.jpeg   130.13KB   2 downloads
Another beauty. Liver pate from what was left hanging in my porch the other night. Did an onion, red chilli, mushrooms, belly pork, sage, thyme, black pepper and salt. Lined the loaf tin with streaky bacon and covered with same. Absolutely lovely. The guys ate it with some of my chilli pickled onions and bread and butter with there usual tipple.Attached File  image.jpeg   130.13KB   2 downloadsAttached File  image.jpeg   130.13KB   2 downloads
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#5 jok

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Posted 21 January 2016 - 06:14 pm

Still trying to get the hang of imaging. Not good at moment.

#6 jok

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Posted 21 January 2016 - 06:17 pm

Kenj. Can't fault you. What an lovely looking dish.

#7 terryd

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Posted 21 January 2016 - 08:19 pm

looks bloody great these posts are my favorites  :thumbs:



#8 jok

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Posted 21 January 2016 - 08:48 pm

Best thing to do is eat the things Terryd. Have a go son. There's loads mor e coming on.

#9 LaraCroft

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Posted 21 January 2016 - 09:12 pm

Did a rabbit, bacon and greens pie, and it was lovely. 

 

Rabbit loin courtesy of my dog ( he had the rest ) and then pork from my neighbours pigs ( I help move them, and graze them in return for cuts) and greens from the polytunnel. Made a fabulous pie - great hot that evening, and then cold with pickle the next day, and then in sarnies the next day with the pastry chucked at the dog. It won't help his waistline, but won't won't be on mine either ! 


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#10 jok

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Posted 21 January 2016 - 09:23 pm

Absolutely wonderful. However our esteemed readers need evidence. They want pictures of the goods you describe. Now by now that is possibly too late, but in future you need to subscribe.LOL .

#11 low plains drifter

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Posted 21 January 2016 - 09:39 pm

Who's got time for taking photos with all these scrumptious vittles on the go ? Lol

#12 LaraCroft

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Posted 25 January 2016 - 08:05 pm

In future I shall grab the phone and take a photo before I grab the knife and start cutting ! 



#13 terryd

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Posted 25 January 2016 - 08:20 pm

In future I shall grab the phone and take a photo before I grab the knife and start cutting ! 

 

 

puff or short crust lara and did you hold the mix together with a white sauce ?



#14 LaraCroft

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Posted 26 January 2016 - 03:29 pm

 

In future I shall grab the phone and take a photo before I grab the knife and start cutting ! 

 

 

puff or short crust lara and did you hold the mix together with a white sauce ?

 

I made a batch of puff pastry - I tend to do a load at once, and then split it into bags for the freezer, rolled into discs the right size for the pie dish, and then I just defrost one as and when I need to, to be a top for a pie. I end up with a half dozen discs stacked up like pizza bases, ready to use, in the freezer. They only take 40-45 mins to defrost once out, so it saves a lot of time.  I didn't put much of a sauce in, as I knew I was going to have some cold the next day, just the rabbit flash cubed and shaken in some flour with salt and pepper, and then lightly browned in some butter so it was sealed and coloured, before adding the bacon and greens.   If I know the pie will be gone in one sitting, I use more sauce - either a white one with flour/butter/milk/peppercorns/bay leaves/onion  or a more gravy based one if the meat can take the flavour. 



#15 terryd

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Posted 26 January 2016 - 06:42 pm

Cheers Lara some cracking recipes on this page to try. I will be giving them all a go
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