LaraCroft 863 Posted January 28, 2016 Report Share Posted January 28, 2016 Wow Beam - they look amazing ! terryd - I bet it tasted awesome, and that is the most important bit at home - 1 Quote Link to post Share on other sites
villaman 9,979 Posted January 28, 2016 Report Share Posted January 28, 2016 image.jpeg Another beauty. Liver pate from what was left hanging in my porch the other night. Did an onion, red chilli, mushrooms, belly pork, sage, thyme, black pepper and salt. Lined the loaf tin with streaky bacon and covered with same. Absolutely lovely. The guys ate it with some of my chilli pickled onions and bread and butter with there usual tipple.image.jpegimage.jpeg Have you the recipie for this ? Quote Link to post Share on other sites
jok 3,035 Posted January 29, 2016 Report Share Posted January 29, 2016 Villaman. I can't say much more than what I posted other than the liver was from a 2 year old fallow buck. I had another last night so will do something similar and try to be a bit more precise with the recipe. Quote Link to post Share on other sites
jok 3,035 Posted February 2, 2016 Report Share Posted February 2, 2016 How about that for a countryman. Rabbit faggot a la jok with beetroot and a sprig of celery. LOL. Think I,d be Good for a Michelin.?? 1 Quote Link to post Share on other sites
terryd 8,014 Posted February 2, 2016 Report Share Posted February 2, 2016 Michelin tyre Jok no it looks very well presented Quote Link to post Share on other sites
jok 3,035 Posted February 2, 2016 Report Share Posted February 2, 2016 Tried to get frozen peas on a cocktail stick fcol. Couldn't,t think of owt to make it look good. Bet beam could give us ideas lol. 1 Quote Link to post Share on other sites
jok 3,035 Posted February 3, 2016 Report Share Posted February 3, 2016 Ingredients for wood pigeon , Greek style. Enough for 2 people. 3 fully dressed and cleaned pigeon. Half of a BIG onion. 3 tins plum tomatoes. Good pinch of basil. Small pinch Rosemary. Salt and black pepper. Half a cup of long grained rice per person. Roughly chop the opinion and put oil in just to soften. Put the pigeon breast side down for about 10 mins then on each side for 5 mins. Add the seasoning and cook for 5 mins. Put in tomatoes and leave to poach for a good 1 hour. Meanwhile boil the rice/little bit of salt and when nice and soft, strain and scald with boiling water. Plate up and enjoy. Quote Link to post Share on other sites
jok 3,035 Posted February 3, 2016 Report Share Posted February 3, 2016 (edited) Here we go. Just need to show you dish when served. Sometime later. Hope Terryd and gazbr69 are reading.LOL. Edited February 3, 2016 by jok Quote Link to post Share on other sites
jok 3,035 Posted February 3, 2016 Report Share Posted February 3, 2016 And here it is. Or should I say there it was?? Quote Link to post Share on other sites
terryd 8,014 Posted February 3, 2016 Report Share Posted February 3, 2016 Nice and healthy Jok my favorite meat pigeon. Tender after an hour ? Quote Link to post Share on other sites
jok 3,035 Posted February 3, 2016 Report Share Posted February 3, 2016 (edited) You are not wrong. Tender as a tender thing. Speaking of which, the lovely one who needs obeying really enjoyed. Oh bliss, out all weekend again. Edited February 3, 2016 by jok Quote Link to post Share on other sites
Gaz6br 193 Posted February 3, 2016 Report Share Posted February 3, 2016 Looking good mate I'll soon have you some more ? Your kitchen has seen some stuff this winter, I've had a ruff work out so far 120 ish ferreted rabbits in 6 outings 5 fallow 70- pheasants 25 pigeons but that only really started this week Few duck and geese Said we would eat well this winter ?? Pigeons and rabbits come weekend see you then ? Gaz Quote Link to post Share on other sites
jok 3,035 Posted February 3, 2016 Report Share Posted February 3, 2016 Yes mate. That has been a bit of a roller coaster. Credit to your abilities and our outings with the new boy.. Quote Link to post Share on other sites
jok 3,035 Posted February 3, 2016 Report Share Posted February 3, 2016 Flacko. See you are watching. Do you want anything to take home with you at the weekend? Quote Link to post Share on other sites
Gaz6br 193 Posted February 3, 2016 Report Share Posted February 3, 2016 In a way I'm glad we didn't start ferreting to late on December, bit of fun to be had left yet, I was on the pigeons tonight, back up high seat tomorrow, then out rabbiting at weekend, warm up them ovens ? Gaz 1 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.