cjw 1 Posted November 22, 2009 Report Share Posted November 22, 2009 HI ALL MADE POTTED RABBIT/PHEASANT YESTERDAY & ITS DELISH ON WARM TOAST SIMMER 1 RABBIT & 1 PHEASANT FOR AT LEAST 2 HOURS ADD THYME,SAGE,PARSLEY,ONION,SALT,BLACK PEPPER,2 CLOVES GARLIC. WHEN COOKED TAKE MEAT OFF BONE. SAVE ABOUT 1/2 PINT OF STOCK AND PUT 2 CHICK OXO CUBES IN THEN ADD CHICK GRAVY GRANS TO THICKEN, PUT MEAT IN BLENDER ABIT AT A TIME ADD GRAVY UNTIL ITS A BIT THICKER THAN CUSTARD. PUT INTO POTS LET COOL PUT MELTED BUTTER ON TOP TO SEAL. JOB DONE AND IT FREEZES TOO. KEEP HUNTING CJW ENJOY Quote Link to post Share on other sites
drwolly 8 Posted November 22, 2009 Report Share Posted November 22, 2009 Sounds good that matey, making me hungry again :-) Quote Link to post Share on other sites
Fat-Ferret 857 Posted December 22, 2009 Report Share Posted December 22, 2009 I made this tonight, Partridge instead of pheasant with the rabbit...Very good, Thanks. Quote Link to post Share on other sites
littlefish 598 Posted December 22, 2009 Report Share Posted December 22, 2009 Sounds sort of like pate? Quote Link to post Share on other sites
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