Downunder_Sthn_Ferreter 16 Posted June 29, 2012 Report Share Posted June 29, 2012 (edited) Hey all, The last couple of years almost I've been pretty busy running a boat fishing charter operation here in Melbourne Australia. This hasn't left me with a lot of time to do much Ferreting lately, of which I enjoy immensely. Recently however I got out with a good mate & found some action not too far from home. After a great few hours bolting near 20 plus & missing a few, we were happy with a dozen for the trip home. Once home I thought, Ok how about making up some different offerings from the humble bunny & settled on some pastry ideas I'd had in my head for years. Infact ever since eating my first Pork Pie from a local deli over 20 years ago, I've wanted to make some rabbit pies, so here goes >> Mark Gilchrist has a very informative video on Youtube explaining how to skin & prepare Rabbit meat for later use. Although I didn't soak overnight in salted water as mentioned, they still did come out well after being boiled. Into some salted water they go & are boiled for 3 hours.. When they're done, strain some stock off from the pot & save for the Pie mixture. You'll want 2 Cups worth. You can also at this point save more stock & freeze for use later, really makes a difference to any dish. Once this was done & meat stripped off, 5 rabbits in total, yeah took a while... Like most of the day lol.... This meat was then placed in a stainless bowl & had some salt/pepper added a small drizzle of olive oil... Mixed well, it apparently can be kept like this for up to 2 weeks & will make many fine meals. Above pic demonstrates how much meat is gathered from one whole Rabbit, Quite a bit !! For additives to go with this mixture I used the following: Quantity's are on a base of 5 rabbits, so you can add or subtract from there From Back left:- Sliced Mushrooms (2 x 250gm tubs) Diced Bacon (500gm's) Diced Potatos (4 x Med Potatos) From Back right:- Tinned Peas (2 x 440gm Tins) Diced Onions (2 Onions) Sliced Leeks (2 Leeks) Here's the very basic herb & sauce mix that was added Worcestershire Sauce ( 1/2-1 Tablespoon) Stock (2 Cups) Ground White Pepper (1 Teaspoon) Ground Black Pepper (1-3 Teaspoons) Whole Black Peppers (1/2-1 Teaspoon) Chives (1 Teaspoon) Plain Flour (1/4 Cup) Corn Flour (1/4 Cup) Combine these two together in one bowl Salt & Pepper to season Method: With a few drops of Olive oil in a heavy pan saute' diced Onion & Bacon pieces until softened. Add sliced Leek & cook on med heat, stirring often until softened. Season with a little Salt & Pepper Add Rabbit meat & both White & Cracked Black Pepper & combine Add Potato cubes Add Stock & mix in Add Worcestershire Sauce & mix in Add combined Flours & mix in Bring to boil & reduce heat & simmer gently for 1-2hrs Add Mushrooms & Tinned Peas at end of cooking time, mix in & remove mixture from heat Cool on bench for 20mins, then refrigerate over night. Ok, now we've done this, & we now have a lovely aromatic & delicious meat/vegie mixture ready for the next step, There is one little trick that will help out. Try to take the time to arrange a colander inside a larger bowl & spoon the mixture into this & allow to drain. The removal of this extra liquid will stop your pastry's going soggy later when cooking them. Generally it should take 15mins or so to drain off any excess liquid... For the pastries, I settled on 4 different styles. Sausage Rolls, Party Pies, Classic sized Pies & of course a Family Pie. I admit I've cheated here & used pre made puff pastry from the local supermarket, yeah I know it's easy to make your own, but time was a bit short.... & it's pretty convenient too !! For the Party Pies I used a typical Muffin style tin & found although a bit fiddly working out exact pastry bases & tops, they are worth the effort. These had beaten egg glazed over the tops before going into the oven for 30mins @ 180 degree's They came out great & instantly reminded me of those Pork Pies I mentioned earlier !! Here are the Classic sized Pies, glazed & with a sprinkle of fine black pepper over them before the oven. These too also came out smelling heavenly & have been saved & frozen for use in the field so to speak at a later date. The Family Rabbit/Veg Pie had some pastry decorations adorned before it went in the oven. These little terrors were a huge hit with the family & I've since made another 2 dozen with a little bit of left over mixture, so damn moorish they are..... A final display of all Pastries Great & Small & a good book to read them with on a lazy Sunday afternoon. Cheers, Shaun Edited June 30, 2012 by Downunder_Sthn_Ferreter 4 Quote Link to post Share on other sites
forest of dean redneck 11,190 Posted June 29, 2012 Report Share Posted June 29, 2012 scrummy, is that the ozzie version of lea & perrins? Quote Link to post Share on other sites
Downunder_Sthn_Ferreter 16 Posted June 29, 2012 Author Report Share Posted June 29, 2012 Yes I'm guessing so, it's as old as the hills, parents were avid with it at the table & cooking.. It goes well in pretty much any dish...except possibly cereal lol Actually you can get the Lea & Perrins here too. 1 Quote Link to post Share on other sites
terryd 8,045 Posted June 29, 2012 Report Share Posted June 29, 2012 (edited) They look delicious I will give the pasties a go. I don't mind rabbit but mostly eat it because I enjoy catching them so I am all ways looking too find some thing that tastes exceptional. Pigeon on the other hand I love. Thanks for taking the time for such a good post and that book is a nice touch Edited June 29, 2012 by terryd Quote Link to post Share on other sites
torchey 1,202 Posted June 29, 2012 Report Share Posted June 29, 2012 Good write up mate,made me a bit peckish Quote Link to post Share on other sites
porkycrook 466 Posted June 29, 2012 Report Share Posted June 29, 2012 Going to go out tomorrow night after a few as this had made me peckish. Nice sounding recipe Shaun, make sure you make time to relax. Quote Link to post Share on other sites
terryd 8,045 Posted July 2, 2012 Report Share Posted July 2, 2012 Out of interest why do you use Plain Flour (1/4 Cup) Corn Flour (1/4 Cup) Are they both used for thickening or does the corn flour do some thing else as well ? Quote Link to post Share on other sites
Downunder_Sthn_Ferreter 16 Posted July 3, 2012 Author Report Share Posted July 3, 2012 (edited) You could probably just use plain flour. I added the corn flour as it does help to bind the mixture up a bit. Seeing its a pie mixture, you don't want it too watery. Cheers, Shaun Edited July 3, 2012 by Downunder_Sthn_Ferreter Quote Link to post Share on other sites
jonah. 775 Posted July 3, 2012 Report Share Posted July 3, 2012 that looks the business. starving now! Quote Link to post Share on other sites
mattydski 560 Posted July 3, 2012 Report Share Posted July 3, 2012 excellent write up, and cracking looking pies..... Quote Link to post Share on other sites
terryd 8,045 Posted July 3, 2012 Report Share Posted July 3, 2012 You could probably just use plain flour. I added the corn flour as it does help to bind the mixture up a bit. Seeing its a pie mixture, you don't want it to watery. Cheers, Shaun I got you cheers Shaun Quote Link to post Share on other sites
Christopher Toohey 13 Posted July 15, 2012 Report Share Posted July 15, 2012 well done them pies look decent thanks for sharing il have to give it a go some quite sunday cheers Quote Link to post Share on other sites
nick783 4 Posted October 19, 2012 Report Share Posted October 19, 2012 Thay look pukka fella, what pastry you been using? Im gonna have to make a few off those this weekend! When you freeze them do you re heat before eating or just make sre its aa defrosted? Cheers Nick Quote Link to post Share on other sites
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