peejay Posted March 5, 2006 Report Share Posted March 5, 2006 ive purchased a slow cooker and was wondering if anyone has tried rabbit, pigeon etc in this? any guidelines and recipies appreciated, thanks Quote Link to comment Share on other sites More sharing options...
johnskevena Posted March 5, 2006 Report Share Posted March 5, 2006 I use the slow cooker regular for game.Dont put any game you get that is young in to it as it does it no favours but it works a treat on older game Quote Link to comment Share on other sites More sharing options...
markbivvy Posted March 6, 2006 Report Share Posted March 6, 2006 i married one nearly 30 years ago. will not cook game now.takes it all its time to incinerate me some toast. Quote Link to comment Share on other sites More sharing options...
johnskevena Posted March 6, 2006 Report Share Posted March 6, 2006 i married one nearly 30 years ago. will not cook game now.takes it all its time to incinerate me some toast. HA HA Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted March 6, 2006 Report Share Posted March 6, 2006 Rabbit casserole mate mmmmmmmmmmmmmmm Carrots, leeks, onions, mushrooms, red lentils, table spoon of worcester sauce and a packet of beef casserole mix. Oh, and some rabbit LB Quote Link to comment Share on other sites More sharing options...
buzzer1 Posted March 6, 2006 Report Share Posted March 6, 2006 You cant beat a good stew cooked in a slow cooker...... as for guidlines... I cant help ya ...as er in doors is the head cook All the best Buzz Quote Link to comment Share on other sites More sharing options...
henry d Posted March 6, 2006 Report Share Posted March 6, 2006 Use an older bird or beast,coat in seasoned flour and fryuntil sealed and lightly browned.Then use alcohol!!!!!!!!!!!!!!!beer or stout for dark meats,wines for delicate flavours and cider if your using sweet veg or fruits(apples/squash/apricots...). Just experiment and accept,with a laugh when it goes 7!75 up,but they are bomb proof Quote Link to comment Share on other sites More sharing options...
Piebob Posted March 7, 2006 Report Share Posted March 7, 2006 I'll see if I've got any recipes tonight but it's pretty much what HD said - experiment. The last time I used mine I was in a bit of a rush so cheated. Quartered an old cock pheasant, added a tin of Campbell's mushroom soup (or was it a jar of something? - don't know), chopped onion, stock, seasoning, vegetables and cut off some small lumps of stilton and tossed them in. Fezzie in Blue Cheese sauce - serve with vegggies and spuds (and wine). House stunk of blue cheese for about two days so I wasn't popular, but it tasted good. Also did something similar with Paprika and Partridge, although I used way too much hot paprika :yp: Have a look around on the internet for ideas and substitute any chicken recipes for game. The 'Mericans call them "crock pots" so searching for that might give more hits. Piebob Quote Link to comment Share on other sites More sharing options...
Axe Posted March 7, 2006 Report Share Posted March 7, 2006 Mmmmm, thats got me going have a try at this.... Two table spoons of plain flour in a bag along with a good pinch of salt n pepper. Add your diced meat to the bag and coat. Remove excess flour and fry to golden and seal then add to the pot. Chop and fry to golden 1 large onion, add a tablespoon of tomato puree, 2 teaspoons of Paprika, 1 teaspoon of dried Thyme, 1 bay leaf, 1 large **** of butter, 1/2 teaspoon of cracked black pepper and 1 can of Guinness original. Stir to mix and pour in the pot. Add to pot 1 stick of celery roughly chopped and 1 large carrot roughly chopped. Cook for a minimum of 2 1/2 hours. Serve with Dumplings and seasonal veg. Quote Link to comment Share on other sites More sharing options...
Country_est Posted March 7, 2006 Report Share Posted March 7, 2006 With our slow cooker if we are using it we tend to have it on for several hours, and stick most of the veg and tatties in as well then when you come back in after your day out the meal is ready without any faffing about. Also missus uses it a lot when I am out shooting so there is no real need for an exact time to return (give or take a couple of hours after dark). Trev Quote Link to comment Share on other sites More sharing options...
markbivvy Posted March 7, 2006 Report Share Posted March 7, 2006 Mmmmm, thats got me going have a try at this.... Two table spoons of plain flour in a bag along with a good pinch of salt n pepper. Add your diced meat to the bag and coat. Remove excess flour and fry to golden and seal then add to the pot. Chop and fry to golden 1 large onion, add a tablespoon of tomato puree, 2 teaspoons of Paprika, 1 teaspoon of dried Thyme, 1 bay leaf, 1 large **** of butter, 1/2 teaspoon of cracked black pepper and 1 can of Guinness original. Stir to mix and pour in the pot. Add to pot 1 stick of celery roughly chopped and 1 large carrot roughly chopped. Cook for a minimum of 2 1/2 hours. Serve with Dumplings and seasonal veg. hi Axe could you please refrain from posting things like this. as my tongue is now on the floor. Quote Link to comment Share on other sites More sharing options...
Axe Posted March 7, 2006 Report Share Posted March 7, 2006 Sorry Mark I was drooling when i typed it up. Quote Link to comment Share on other sites More sharing options...
markbivvy Posted March 7, 2006 Report Share Posted March 7, 2006 i have printed it and given it to the wife, she thinks its Chinese. Quote Link to comment Share on other sites More sharing options...
Axe Posted March 7, 2006 Report Share Posted March 7, 2006 i have printed it and given it to the wife, she thinks its Chinese. LMAO 14 , 27 , 39a and Special flied lice. Quote Link to comment Share on other sites More sharing options...
peejay Posted March 7, 2006 Author Report Share Posted March 7, 2006 cheers lads. experimented today with basics. 1 leek,onion,mushrooms,clove of garlic well chopped,carrot,and 2 well jointed rabbits, did it on low setting for nearly 9 hours, BLOODY MARVELOUS.. trying spare ribs in bbq sauce on thurs.. cheers. Quote Link to comment Share on other sites More sharing options...
arjimlad Posted March 14, 2006 Report Share Posted March 14, 2006 We use ours for a good beef stew each week. I also cook rabbits in it. I joint the meat, then pop it in, cover with gravy/wine/herbs etc and cook on high for 7 hours or so. The meat then almost falls off the bone. At the weekend I stripped the meat off after doing this and stuck it in a pie with fried onions and mushrooms. Very tasty. Also good for curries. Cook everything up in a frying pan and fuzz it in. I find that browning stuff/heating it up in the frying pan adds to the flavour and texture. Quote Link to comment Share on other sites More sharing options...
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