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#16 kenj

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Posted 16 February 2016 - 01:02 pm

I'm getting plenty of daytime rabbits at the moment, filling the freezer with a pastry variation of my rabbit loin and bacon cottage pie.

 

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Quick and easy, tasty too. Recipe here. http://www.urbanfiel...-vegetable-pie/


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#17 lurchers

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Posted 16 February 2016 - 01:19 pm

I think i will be trying that this weekend mate thanks for shareing that.

#18 jok

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Posted 16 February 2016 - 06:07 pm

Had the original version on two occasions and really enjoyed. Nice and creamy. I think rabbit loin works great with this. Anyhow it looks great. I'll not bother with pics of my latest exploits. Have to be the fricasse or the rabbit cobbler.

#19 jok

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Posted 16 February 2016 - 06:14 pm

Just a thought to you kitchen guru's. I did say I'd try something a bit different so just as an idea, what about reef and beef. I remember having this fairly regularly , lobster and beef with an unforgetable sauce ( which I can't remember)lol. It's kenj's sauce which brought it to mind. Reckon that's worth a go. NOW. Where's my diving gear??
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#20 kenj

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Posted 16 February 2016 - 11:27 pm

Went out and got another five big rabbits this afternoon with my Magtech .22. The loins are in salt water ready for another cooking session tomorrow. A two day cottage pie and another couple of pastry pies for the freezer. Glad you guys liked them. That creamy sauce and the tender loins work well together.



#21 kenj

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Posted 16 February 2016 - 11:34 pm

You've just given me an idea jok. We get thousands of crayfish from my local trout stream, I wonder if crayfish and rabbit with bacon would work in the sauce. Anyone tried the combination? We tread on most of the crayfish, as we are fed up with figuring out new ways to cook them.



#22 jok

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Posted 17 February 2016 - 09:19 am

Oh mate. Standing on foodIt's a cheaper option than lobster. Ther's a thread on here about the signal crayfish. Wonder if any readers would take the plunge and help me out a bit. I know it's tricky with the NRA but you never know.

#23 jok

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Posted 17 February 2016 - 06:18 pm

Right guys, I've done it. As follows.
230 Gms venison rump steak (approx 1" cubes).
170 Gms tuna loin.
190 Gms large peeled king prawns.
12 Welsh spring onions.
1 small leek.
100 Gms button mushrooms.
Small tin mushroom soup.
Pinch of parsley,basil, salt and pepper.
Home made puff pastry.
I've tried posting pictures but all I get is ' this file was too big to upload '. HELP. In words I'm going to understand. Incidentally I'm trying to upload from my iPad.

#24 terryd

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Posted 18 February 2016 - 08:30 am

bloody hell jok your going all Michelin star on us :)

I use flickr for pictures but most use photobucket 

http://www.thehuntin...photobucket-r42

 

I was watching an old jamie oliver program yesterday called Jamie at Home he was cooking rabbits, pigeon and pheasant mouth watering stuff 



#25 jok

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Posted 18 February 2016 - 08:35 am

You'll see why when I get these pics up. What a result.

#26 jok

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Posted 18 February 2016 - 11:44 am

http://s1078.photobu...?sort=3&page=1#

#27 Gaz_1989

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Posted 18 February 2016 - 06:38 pm

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#28 terryd

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Posted 18 February 2016 - 08:01 pm

That is some pie Jok and not a combo i would think of putting together. Wouldn't mind a slice of that with some thick chips or mash 


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#29 Gaz_1989

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Posted 18 February 2016 - 08:05 pm

This has got my mouth watering lads.

I'm ferreting tomorrow and will be preparing a few for the table when I get back.

Got a couple of recipes in mind and can't wait 😍
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#30 Gaz_1989

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Posted 18 February 2016 - 08:18 pm

Just read the recipe for Jok's pie. Jesus Christ I'm starving now.

Having tasted one of his pheasant and Stilton pies, I know the man can cook 👍




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