The one 8,598 Posted January 3, 2011 Report Share Posted January 3, 2011 Mine is even easier just get the rabbit ,venison pop in a casorole dish cover in the cook in sause and in the oven for a hour . Quote Link to post Share on other sites
lugsy 1 Posted January 7, 2011 Report Share Posted January 7, 2011 that looks yummy , mmmmmmmmm :thumbs: Quote Link to post Share on other sites
kevin from bristol 95 Posted January 23, 2011 Report Share Posted January 23, 2011 looks fecking great that lad Quote Link to post Share on other sites
Malt 379 Posted January 24, 2011 Report Share Posted January 24, 2011 Looks nice Davy! One thing I can suggest is to season the meat well with plenty of salt and pepper before you brown it. It makes a hell of a difference. Quote Link to post Share on other sites
jonesbach 1 Posted January 24, 2011 Report Share Posted January 24, 2011 looks lush!! only problem is that the wife would kill me if she knew she was eating the soft cuddly bunnies!!lol!! cook my chicken curries the same way, seasoning meat will browning like malt says. Quote Link to post Share on other sites
Boysie 12 Posted January 25, 2011 Report Share Posted January 25, 2011 We do it the same except instead of curry sauce we use tins of mushroom soup and curry powder and add leek to the pan with the rabbit. Proper simple and cheap cooking - rabbit is free, tins are 20p each, the rest amounts to pennies, and there is easy enough for feed a few people Quote Link to post Share on other sites
beddylurcher 70 Posted February 9, 2011 Report Share Posted February 9, 2011 looks good apart from that bread. i will have to try it this weekend for the beloved. Quote Link to post Share on other sites
Richie10 345 Posted February 9, 2011 Report Share Posted February 9, 2011 Soak mine over night in water and lots of salt, transforms the taste. As for venison curry, what a waste! Venison pie, burgers, steaks, stew but don't ruin it with curry powder. Quote Link to post Share on other sites
matt_hooks 188 Posted February 12, 2011 Report Share Posted February 12, 2011 As Richie says, soaking overnight helps the flavour, but I prefer to boil them for a couple of hours, until tender. Makes it far easier to get the meat off the bones (allow to cool a little and then strip it off with your fingers. If it doesn't fall off the bones you've not boiled it long enough!), makes it less chewy and takes the edge off the stronger flavours that some bunnies seem to have. Davy, I'll cook a few up for the meet in April, might see if I can bag some venison for it too, the .243 needs an outing anyway! Quote Link to post Share on other sites
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