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Rabbit Loin, Bacon And Asparagus Cottage Pie


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#31 LaraCroft

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Posted 28 January 2016 - 07:24 pm

Wow Beam - they look amazing ! 

 

terryd - I bet it tasted awesome, and that is the most important bit at home -  :yes:


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#32 villaman

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Posted 28 January 2016 - 08:01 pm

attachicon.gifimage.jpeg
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.attachicon.gifimage.jpegattachicon.gifimage.jpeg

Have you the recipie for this ?



#33 jok

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Posted 29 January 2016 - 02:44 pm

Villaman. I can't say much more than what I posted other than the liver was from a 2 year old fallow buck. I had another last night so will do something similar and try to be a bit more precise with the recipe. 



#34 jok

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Posted 02 February 2016 - 06:13 pm

How about that for a countryman. Rabbit faggot a la jok with beetroot and a sprig of celery. LOL. Think I,d be Good for a Michelin.😋😋

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#35 terryd

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Posted 02 February 2016 - 06:56 pm

  Michelin tyre Jok  :laugh:  no it looks very well presented  :thumbs:



#36 jok

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Posted 02 February 2016 - 09:27 pm

Tried to get frozen peas on a cocktail stick fcol. Couldn't,t think of owt to make it look good. Bet beam could give us ideas lol.
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#37 jok

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Posted 03 February 2016 - 04:37 pm

Ingredients for wood pigeon , Greek style. Enough for 2 people.
3 fully dressed and cleaned pigeon.
Half of a BIG onion.
3 tins plum tomatoes.
Good pinch of basil.
Small pinch Rosemary.
Salt and black pepper.
Half a cup of long grained rice per person.
Roughly chop the opinion and put oil in just to soften. Put the pigeon breast side down for about 10 mins then on each side for 5 mins. Add the seasoning and cook for 5 mins. Put in tomatoes and leave to poach for a good 1 hour. Meanwhile boil the rice/little bit of salt and when nice and soft, strain and scald with boiling water. Plate up and enjoy.

#38 jok

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Posted 03 February 2016 - 04:41 pm

Here we go. Just need to show you dish when served. Sometime later. Hope Terryd and gazbr69 are reading.LOL.

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Edited by jok, 03 February 2016 - 04:45 pm.


#39 jok

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Posted 03 February 2016 - 06:02 pm

And here it is. Or should I say there it was😋😋

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#40 terryd

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Posted 03 February 2016 - 07:01 pm

Nice and healthy Jok my favorite meat pigeon. Tender after an hour ?



#41 jok

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Posted 03 February 2016 - 07:45 pm

You are not wrong. Tender as a tender thing. Speaking of which, the lovely one who needs obeying really enjoyed. Oh bliss, out all weekend again.

Edited by jok, 03 February 2016 - 07:45 pm.


#42 Gaz6br

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Posted 03 February 2016 - 08:31 pm

Looking good mate

I'll soon have you some more 👍

Your kitchen has seen some stuff this winter, I've had a ruff work out so far
120 ish ferreted rabbits in 6 outings
5 fallow
70-80 pheasants
25 pigeons but that only really started this week
Few duck and geese

Said we would eat well this winter 😜😋

Pigeons and rabbits come weekend see you then 👍

Gaz

#43 jok

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Posted 03 February 2016 - 08:43 pm

Yes mate. That has been a bit of a roller coaster. Credit to your abilities and our outings with the new boy..

#44 jok

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Posted 03 February 2016 - 08:47 pm

Flacko. See you are watching. Do you want anything to take home with you at the weekend?

#45 Gaz6br

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Posted 03 February 2016 - 09:17 pm

In a way I'm glad we didn't start ferreting to late on December, bit of fun to be had left yet, I was on the pigeons tonight, back up high seat tomorrow, then out rabbiting at weekend, warm up them ovens 👍

Gaz
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