Jump to content
Sign in to follow this  
kenj

Rabbit Loin, Bacon And Asparagus Cottage Pie

Recommended Posts

I did some rabbit loin pies and the sauce was just from the cooking juices, Stilton cheese and a cornflower gravy. When I'd left it to cool it thickened up lovely. Just put my next batch of faggots in the oven. They are flying out the door. Most of the lads ans lasses haven't a clue whether it's traditional, rabbit, venison, pheasant, wood pigeon or whatever. They just think they're the business. My pal just text me that he has a load of partridge coming to my house tonight. Never ending this baking lark but it certainly keeps me out of mischief LOL. As if.

  • Like 1

Share this post


Link to post
Share on other sites

The best part of pest control is making tasty dishes. You know you've got a good one, when you get a rabbit in your sights and your mouth waters. Going to make up some pies with this rabbit and bacon loin mix next.

Share this post


Link to post
Share on other sites

I did some rabbit loin pies and the sauce was just from the cooking juices, Stilton cheese and a cornflower gravy. When I'd left it to cool it thickened up lovely. Just put my next batch of faggots in the oven. They are flying out the door. Most of the lads ans lasses haven't a clue whether it's traditional, rabbit, venison, pheasant, wood pigeon or whatever. They just think they're the business. My pal just text me that he has a load of partridge coming to my house tonight. Never ending this baking lark but it certainly keeps me out of mischief LOL. As if.

I've not tried stilton in with rabbit before - I am not a big fan of blue cheese if it is strong, but I like it mild with broccoli - if I can't be bothered to make a proper pie, one of the frozen puff discs thawed out, and then covered in chopped broccoli and crumbled mild stilton, with an egg wash base makes a lovely quick meal to use up extra greens.

 

What amount of stilton did you use, and strength, and was it a strong blue flavour ?

 

The local butcher here does some amazing faggots - just the thing with mash and gravy after a long day, especially given the recent weather ! My polytunnel is clinging to the ground despite the best efforts of Storm Jonas !

  • Like 1

Share this post


Link to post
Share on other sites

FAO LaraCroft. A guy thing. LOL. Just whang some in. Seems to work. Cheese is cheese and to be honest , whether you put in a lot or a little, it still tastes bloody great.

Share this post


Link to post
Share on other sites

Eh up pal. You know they are. Just thinking about you. Got some magic faggots ready. You and the other team member should enjoy.

Share this post


Link to post
Share on other sites

I'm a chef by trade and love to cook with game. This was a dish I cooked for myself and the misses, a bit pretentious but that's the standard I work too! Lol

 

Slow roasted leg of rabbit, Pan seared loin with sweet potato pureé, creamed haggis, tenderstem, roasted roots with a red wine game jus.

 

2015-10-15%2022.28.54_zps2bic6x0g.jpg

  • Like 4

Share this post


Link to post
Share on other sites

Flipping Eck kid. We barely have a kitchen. Nice result but you need to give us a clue about all these chef terms. We work with stew, pie, pate if being posh and the like. However a nice recipe for rabbit fricosse would be nice. Up to it pal?

  • Like 2

Share this post


Link to post
Share on other sites

Know what. The more I look at that lovely meal, the last thing I'd wan't to do is eat it. Where do you start and why spoil a piece of art .

  • Like 2

Share this post


Link to post
Share on other sites

I feel I need to go further. Thinking about it where does haggis come into the dish? Head can't get round that. Chef or not.

Share this post


Link to post
Share on other sites

Yeah, the haggis is an odd component to the dish, but I'm Scottish and it would be rude not to! Lol

 

As for the fricasse, I. Would start by heating a large casserole dish and add chicken stock, white wine, pearl onions, a few sprigs of tyme and bring to a simmer. Add the meat ( you can aslo use the carcass) and button mushrooms, then cover and simmer till the meat is cooked. Remove the meat (carcass) and take off the heat.

 

Now this is hard part, whisk egg yolks and cream together and gradually add to the stock to thicken the stock into a sauce. Adding to much will cause the egg to cook and ruin it unfortunately. Once thickened add the meat,parsley and season

 

Hope this helps jok.

 

A few dishes from home and work.

 

2015-10-24%2021.00.23_zpslehdrqpn.jpg

 

FB_IMG_1453937246021_zpsnacmknhf.jpg

 

FB_IMG_1453937253087_zpss8zuo5qp.jpg

 

FB_IMG_1453937263506_zpsymtepwnu.jpg

 

Atb

Edited by beam
  • Like 3

Share this post


Link to post
Share on other sites

Some beautiful meals there beam. Will try the rabbit fricasse I like the sound of that.

To bring us down to earth with a bump this is how you don't cook :thumbdown::laugh: tasted ok but me mustard sauce split and looked a bit grim. It seems cream in sauces don't like a long time in the oven

 

24189208842_828b462cb1.jpg

  • Like 1

Share this post


Link to post
Share on other sites

Flavour over presentation everytime!

Every days a school day when it comes to cooking,the best part of being a chef is to be creative.

 

All the desserts above where subjected to trial and error till perfected.

 

Atb

Share this post


Link to post
Share on other sites

No hardship Terryd. trying's everything in my book. What about them Beam dishes?? Well son/madam, they look brilliant as am sure they are. The fricasse is pretty much how we do it so I'll give it a go following your tips. Pics to follow. Don't know how to make it look pretty though. LOL

  • Like 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×