Colster Posted July 3, 2011 Report Share Posted July 3, 2011 (edited) Started the day yesterday by sorting out some rabbits I'd shot during the week and decided to try some legs on the BBQ so popped some in a freezer bag with a good dash of rape seed oil, black pepper, garlic and a couple of teaspoons of cajun seasoning, into the fridge and then, having finally managed to put all other appointments and commitments to one side, off to have a day decoying with Mrs Colster. Unfortunately the pigeons did not want to play ball and seem determined to be elsewhere but we managed to bag a few with Mrs Colster bagging her first on a fast moving bird passing straight over the pattern. Came home and breasted most of them, then Maria fancied trying her hand at crowning one, I explained the basic principle (stick fingers in crop, stand on wings and pull) but she decided her approach was better (she does this a lot and is usually right), she cut the wings off with a pair of scissors then cut gently all around the breastbone, fingers in and scooped out the innards and proudly held up the result (Damn, she's right again). Now on to the rabbits, I'd been put off doing rabbit on the BBQ as it's so lean, we've had good results with burgers but we add pork belly to those. Had the BBQ on a medium high heat and popped the legs on (using the same principle as I do for chicken - turn it at least once a minute) and gave them about 8-10 minutes, topped it off with some new potatoes and salad from the garden and blow me they were absolutely delicious. So juicy (without being too rare), it was running down my chin. Too dry? What rubbish, so now about to try some pigeon on there.... I'll let you know how it goes. Edited July 3, 2011 by Colster Quote Link to comment Share on other sites More sharing options...
ste12b Posted July 3, 2011 Report Share Posted July 3, 2011 sounds great Quote Link to comment Share on other sites More sharing options...
Colster Posted July 3, 2011 Author Report Share Posted July 3, 2011 (edited) Well the Pigeon was superb, did it much like a good rib-eye steak, one minute on each side and no messing. Tender, juicy and full of flavour...and this one cost me the princely sum of one AA Field as I shot it this morning with the FAC Air. Edited July 3, 2011 by Colster Quote Link to comment Share on other sites More sharing options...
Spara Dritto Posted July 4, 2011 Report Share Posted July 4, 2011 Top job, can I come round for some?! Quote Link to comment Share on other sites More sharing options...
Kes Posted July 4, 2011 Report Share Posted July 4, 2011 There must be a market for a really well presented, colour, shooters cook book. Like Hugh Fearnley - Whittingstalls books. I have just the one in black and white by Prue Coates - Archie's wife. Any one know of any good wild fare coockbooks? Game, berries, fish, fruit etc. etc I'll be trying the rabbit recipe !!! Cheers Quote Link to comment Share on other sites More sharing options...
garyb Posted July 4, 2011 Report Share Posted July 4, 2011 http://www.amazon.co.uk/Game-Cookbook-Clarissa-Dickson-Wright/dp/1856265293 There must be a market for a really well presented, colour, shooters cook book. Like Hugh Fearnley - Whittingstalls books. I have just the one in black and white by Prue Coates - Archie's wife. Any one know of any good wild fare coockbooks? Game, berries, fish, fruit etc. etc I'll be trying the rabbit recipe !!! Cheers Quote Link to comment Share on other sites More sharing options...
Colster Posted July 5, 2011 Author Report Share Posted July 5, 2011 There must be a market for a really well presented, colour, shooters cook book. Like Hugh Fearnley - Whittingstalls books. I have just the one in black and white by Prue Coates - Archie's wife. Any one know of any good wild fare coockbooks? Game, berries, fish, fruit etc. etc I'll be trying the rabbit recipe !!! Cheers I have the Poachers Cookbook by Prue Coates, HFW's one is good too and although Mrs Colster has the one garyb mentions I haven't tried anything from it myself. Can't remember if that's the book that has a receipe for fox in it. Starts off by putting the fox in a sack and leaving for a week in a free running stream! Quote Link to comment Share on other sites More sharing options...
pigeonstew Posted July 5, 2011 Report Share Posted July 5, 2011 I have the Poachers Cookbook by Prue Coates, HFW's one is good too and although Mrs Colster has the one garyb mentions I haven't tried anything from it myself. Can't remember if that's the book that has a receipe for fox in it. Starts off by putting the fox in a sack and leaving for a week in a free running stream! bet your rabbit wasnt tastier than my fresh caught mackeral on friday last.....it was worth the achy legs n long climb down filey brigg cliffs...glad you n your mrs enjoyed your meals Quote Link to comment Share on other sites More sharing options...
Colster Posted July 5, 2011 Author Report Share Posted July 5, 2011 Can't beat fresh and unadulterated produce. Been out this evening but only bagged a couple before the rain set in, the smaller of the two was already earmarked to go in the septic tank to get it going again. The dog has just had the heart, liver and kidneys for his evening meal... he's a fan of fresh, free range too. Quote Link to comment Share on other sites More sharing options...
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