Rabbit and Pigeon Pie

[Yokel Matt 918]

 

This takes a little while to cook but is very easy and tastes amazing. All you need is:

 

1 Rabbit (Jointed)

1 Pigeon (Plucked and pulled)

1 Pkt Pre-made puff pastry

2 Rashers smoked bacon

Flour

1/2 glass wine

Random vege (half onion, mushrooms, carrot, celery)

Rosemary and sage from the garden

 

I always find posts more interesting with pics so here you go:

 

1 - Take the breasts and legs off the pigeon and joint the rabbit, keeping the pigeon carcas and rabbits ribcage for the stock.

2 - Put the carcases in a roasting tin with a bit of rosemary and sage and drizzel with olive oil. Put in a hot oven for 15-20 mins. While this is in the oven roll the meat in flour and lightly brown in a frying pan. The stock carcases should look like this:

3 - Take the roasted carcases out the oven and put them in a large saucepan. Pour boinling water in the roasting dish to deglaze it and pour this over the carcases. Put the chopped onion, carrot & celery in and top up with water enough to cover it. Simmer for 30 - 45 mins. DON'T hard Boil it. It should look like this:

4 - Strain the stock into a bowel, fry the chopped bacon and mushrooms in the same saucepan then arrange the browned meat on top and pour the stock over it. Add a half glass of wine (In my case home made elderberry that tastes like cheep port) and top with water to cover if need be.

5 - Simmer for 1 hr the leave to cool... once cool enough to handle remove the meat from the bones and stir it all back into each other.

6 - Line a pie dish (in my case small disposable tin ones) with a little butter. Roll the pastry out on a floured surface and cut enough to line the tin and have a lid. Fill the tin right up with the mixture and top up with the cooking liquor.

7 - Put the lid on and gently fork it round.

 

To cook straight away brush a little egg yoke on the lid and put in the oven, about 190 - 200 (gas mk 7) for 30 mins or freeze it for another day.

 

A bit long winded but hey. Enjoy.

[hang & bang 114]

pigon pie you must be polish??

 

 

fair play nice wright up

[noddy10 411]

you had made me hungry mate...im guna try that. i normaly just fry my pigions cos im a boring fart lol

nice 1

[dickybird 0]

sounds great but somewhere along the line i got confused,where did the carrots and onions come from in the pie filling, i thought they had been strained and just the stock used,with pigeon breast , legs ,jointed rabbit, bacon and mushrooms

[EvoDelta 0]

I just made this too. I got a little confused along the way, but I improvised a bit with the veg and it turned out great. Thanks for the inspiration.

[Sexy_Shot 5]

pigeon pie is heaven when cooked right, and to add rabbit just makes it devine, you must all trie it

 

Cheers

 

Trevor

[theferreter 311]

that looks the ticket mate starving nie