dazzyboi Posted November 11, 2006 Report Share Posted November 11, 2006 Iv got some diced rabbit in the freezer but not sure what to make, was going to make a rabbit curry. I dont mind rabbit meat, but i would like to add some extra ingredients to give it abit of flavour. Anyone got any ideas? Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted November 11, 2006 Report Share Posted November 11, 2006 If you go with the curry idea, roll the thawed out and dried scut in madras powder. Anything more complicated than that and you would have to speak to the rottie and she ain't in a good mood There is a reciepe section with tons of ideas and I suggest you check out Axe's posts as he likes eating and his bunny burgers are excellent No offence Axe LB Quote Link to comment Share on other sites More sharing options...
dazzyboi Posted November 11, 2006 Author Report Share Posted November 11, 2006 Im not into my hot curries mind! Im sure ill have LL on my case now calling me a poofta Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted November 11, 2006 Report Share Posted November 11, 2006 Im not into my hot curries mind! Im sure ill have LL on my case now calling me a poofta Allow me, you poofta LB Quote Link to comment Share on other sites More sharing options...
pin Posted November 11, 2006 Report Share Posted November 11, 2006 Defrost. Sweat off some garlic and shallots in a casserole, remove and keep warm. Roll the sections in seasoned flour and then brown them well in the casserole (50/50 olive oil and butter). Reduce the heat, add the shallots and garlic, 3/4 pint of stock and a good glug of white wine. Add some root veg, a bay leaf, fresh rosemary, mushrooms and check seasoning. Cover and put in a pre heated oven at 160 for about 30 minutes Make some beurre noisette roux (heat butter in a pan until the milk solids go golden brown) then add plain flour until you have a wallpaper like consistency. Remove casserole from the oven and remove rabbit pieces, keep warm Blend the roux with the sauce heating gently all the time, until just thickening, then blend in some double cream Return rabbit pieces to the sauce and then to the oven for about another 30 mins You should have a delicious rabbit casserole, serve with saffron potatoes and blanched fresh curly kale Quote Link to comment Share on other sites More sharing options...
dazzyboi Posted November 13, 2006 Author Report Share Posted November 13, 2006 When cooking in a saucepan is it like cooking chicken? I.E defrost diced rabbit, add any powders to the rabbit, get a saucepan and put in some cooking oil/butter, wait to melt, add diced rabbit, cook slowely until meat has gone a white/golden brown throughout, add any sauce, cook for 20mins? I dont want it to be too chewey Quote Link to comment Share on other sites More sharing options...
Wilky Posted November 13, 2006 Report Share Posted November 13, 2006 My favourite is rabbit and black pudding pie with butterbeans and a nice Guinness and Whiskey cream sauce. Luurvelly Quote Link to comment Share on other sites More sharing options...
pin Posted November 13, 2006 Report Share Posted November 13, 2006 When cooking in a saucepan is it like cooking chicken? I.E defrost diced rabbit, add any powders to the rabbit, get a saucepan and put in some cooking oil/butter, wait to melt, add diced rabbit, cook slowely until meat has gone a white/golden brown throughout, add any sauce, cook for 20mins? I dont want it to be too chewey Meat will be chewy if you cook it too fast, dry it out when cooking it etc. Rabbit has little if any fat so you need to make sure it has plenty of cooking liquid so it won't dry out. The reason stews and pies are so popular is probably for that reason, plenty of cooking liquid and longer cooking time over lower heats - allows the meat to tenderise and soften. God I am hungry now My favourite is rabbit and black pudding pie with butterbeans and a nice Guinness and Whiskey cream sauce. Luurvelly Sounds nice man! Care to post the recipe so we can have a go? I do spiced rabbit, black pudding and wild mushroom pie and I have to say the combination of black pudding with rabbit is divine Quote Link to comment Share on other sites More sharing options...
kirky640 Posted November 13, 2006 Report Share Posted November 13, 2006 an easy option is just to stir fry, brown meat in pan and add black bean sauce and simmer for as long as it takes yummy mouth is watering thinking of it eat with wotever you want chips potatoes peas anything !!! im hungry now Quote Link to comment Share on other sites More sharing options...
dazzyboi Posted November 13, 2006 Author Report Share Posted November 13, 2006 Making the curry tomorrow. will let you know how i do it. Quote Link to comment Share on other sites More sharing options...
Wilky Posted November 14, 2006 Report Share Posted November 14, 2006 Pin Here you go:- In a casserole pan sweat off a small medium onion, a couple of stalks of celery and a decent carrot in olive oil, all finely chopped of course. Dice and fry the rabbit pieces with the softened veg, I just bone out back legs and loin from the rabbits, the from the rib cage forward goes to the ferrets/dogs. Add a couple of fresh bay leaves and some fresh thyme, pour in a bottle of Guiness, make sure to get Guiness original and not the cans of draught, which are lovely to drink, but not so good for cooking. Pop in a medium oven for a couple of hours with a lid on. Remove from oven and take out the rabbit and put on one side, place the casserole dish on the heat and reduce the liquid to at least half, add a good splash of Whisky and enough cream to make a nice sauce, a good twist of black pepper. Place the rabbit in a pie dish and add a tin of drained butter beans, top with slices of black pudding and about half as much sliced apple as black pudding (Black pudding and apples - fantastic) Remove the herbs from the sauce and pour over the pie mix. Roll out some puff pastry (Buy it, it's not worth the hassle of making it) and cover the pie, making a couple of slits to breathe. Back in a medium oven until the pastry is golden brown and Bob's your Uncle. If you've any black pudding and apples left over, try this, slice the black pudding and apples to even sizes, make a sandwich of two pieces of black pudding and one slice of apple, batter them and deep fry them, unbelievable. Makes a fantastic starter or a cracking supper with a glass of Whisky. Quote Link to comment Share on other sites More sharing options...
pin Posted November 15, 2006 Report Share Posted November 15, 2006 If you've any black pudding and apples left over, try this, slice the black pudding and apples to even sizes, make a sandwich of two pieces of black pudding and one slice of apple, batter them and deep fry them, unbelievable. Makes a fantastic starter or a cracking supper with a glass of Whisky. Mmm Try this starter Large round pastry cutter, cut out and make croutons from some good thick bread Smaller cutter, cut out some good goats cheese and thinly sliced black pudding (grill this off) Caramelise some long thin strips of red onion, combine with cranberry jelly, redcurrant jelly or make your own Assemble warm crouton, then slice of black pudding, then goats cheese. grill until the goats cheese is melting, then top with onion mix, sprinkle some toasted pine nuts and serve with a salad garnish Absolutely divine Quote Link to comment Share on other sites More sharing options...
luckytrigger Posted November 15, 2006 Report Share Posted November 15, 2006 Defrost. Sweat off some garlic and shallots in a casserole, remove and keep warm. Roll the sections in seasoned flour and then brown them well in the casserole (50/50 olive oil and butter). Reduce the heat, add the shallots and garlic, 3/4 pint of stock and a good glug of white wine. Add some root veg, a bay leaf, fresh rosemary, mushrooms and check seasoning. Cover and put in a pre heated oven at 160 for about 30 minutes Make some beurre noisette roux (heat butter in a pan until the milk solids go golden brown) then add plain flour until you have a wallpaper like consistency. Remove casserole from the oven and remove rabbit pieces, keep warm Blend the roux with the sauce heating gently all the time, until just thickening, then blend in some double cream Return rabbit pieces to the sauce and then to the oven for about another 30 mins You should have a delicious rabbit casserole, serve with saffron potatoes and blanched fresh curly kale Now that sounds very nice.I will be trying that! Quote Link to comment Share on other sites More sharing options...
Wilky Posted November 15, 2006 Report Share Posted November 15, 2006 If you've any black pudding and apples left over, try this, slice the black pudding and apples to even sizes, make a sandwich of two pieces of black pudding and one slice of apple, batter them and deep fry them, unbelievable. Makes a fantastic starter or a cracking supper with a glass of Whisky. Mmm Try this starter Large round pastry cutter, cut out and make croutons from some good thick bread Smaller cutter, cut out some good goats cheese and thinly sliced black pudding (grill this off) Caramelise some long thin strips of red onion, combine with cranberry jelly, redcurrant jelly or make your own Assemble warm crouton, then slice of black pudding, then goats cheese. grill until the goats cheese is melting, then top with onion mix, sprinkle some toasted pine nuts and serve with a salad garnish Absolutely divine My last night tonight, then I'm off for 18 days, I'll be having a crack at that except for the pine nuts Quote Link to comment Share on other sites More sharing options...
pin Posted November 15, 2006 Report Share Posted November 15, 2006 Try the nuts too, they make it, honest Quote Link to comment Share on other sites More sharing options...
Wilky Posted November 16, 2006 Report Share Posted November 16, 2006 Pin mate, I'm all for layering textures as well as tastes, but I just can't do pine nuts what do you think to a nice parmesan crisp instead, bloody hell, I'll try that myself. Quote Link to comment Share on other sites More sharing options...
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