Recipes

[Hammergun]

Here's a great one from Hungary. I tried this at the weekend.

 

Stuffed Roast Rabbit

 

 

You need a rabbit which has been gutted using a very small slit in the belly, with belly flaps left intact, and well washed. In Eastern Europe, it is traditional to cook complete with head, tail and feet (I cooked it in this way for authenticity, though I took the meat and tongue off the head and removed the head and feet before serving). The tongue should be well washed before cooking and kept as this is considered to be a delicacy.

 

1 oz shredded suet

rashers of streaky bacon to cover rabbit

Fried onion for gravy

Mash liver and use for gravy.

 

Stuffing -

 

2 crumbled rolls / crumbled bread

2 rashers lean bacon, finely chopped

1 small onion

1/2 tsp caraway seeds

1 tsp paprika

1/4 tsp cayenne pepper (or chilli powder), more if desired.

2 oz shredded suet

finely chopped red pepper

1/4 pint milk

4 oz sausagemeat or finely chopped smoked meat.

salt, pepper

 

Brown the onions, peppers and bacon and mix with dry ingredients and sausagemeat / smoked meat. Add milk, salt and pepper and fold together, adding sufficient milk to make a stuffing consistency.

 

Stuff rabbit as full as you can get it, pushing right into chest cavity and belly. Pull belly flaps over to keep stuffing inside.

 

Lay rabbit in oven tray and layer with fat streaky bacon so that flesh is covered.

Sprinkle suet on top.

 

Cover with foil and roast in a moderate oven for 2 hours, basting regularly.

Uncover and cook for a further half hour, basting regularly.

 

Make gravy using liver and fried onions.

 

The rabbit was cooked to perfection, very tender, moist and well flavoured.

[Hammergun]

Scottish Rabbit

 

As above but stuff with tinned haggis! (available from Safeway / Morrisons etc) Serve with a dram of whisky!

[neil]

Here's a great one from Hungary. I tried this at the weekend

 

Well I'm feelling Hungary just thinking about it..........................I'll get my coat

[Teal]

bump

[tiercel]

Here's one ive tried with venison but would work with most game. First cut a couple of steaks from a haunch of vinison, next marinate them in redwine garlic and mixed herbs. Marinate them for 2hrs, then put them straight in a frying pan with no oil in it, as the steaks cook they will loose the wine that they have absorbed pour that wine back into the marinade, and continue to cook the steaks when the steaks have browned a little, remove from the pan. Then pour all the marinade into the hot pan reduce by half then add a tables spoon and a half of redcurrant jelly and reduce till it thickens. Pour the sauce over the steaks and serve with gamechips and salad.