Game Cookery and Recipes

My wife cooked up the best ever pie last week after all I had managed that day was a pigeon and a young rabbit! So I got her to write the recipe down and here it is!   
You will need:  One rabbit and 2 pigeon breasts cut into strips Half pint of dry cider One onion Rasher of smoked or green bacon (optional) Butter Ham or pork stock ( stock cube will do) One eating apple Portion of suet crust pastry for pie top only. ( dead easy to make!) Salt and pepper. One teaspoon sage One teaspoon of pomegranate molasses (if you can get it) or dash of Worcester sauce and some honey!   
If you have a heavy based pan that will go in the oven and on the hob, use this to cook it all and save washing up!

1. Take Rabbit meat off the bone and marinade overnight in dry cider (cheap stuff will do!) not only does it blanch the meat but it also tenderises it!
2. Fry onions and sliced apple in butter on low heat for at least 10 minutes until caramelised, Remove them from pan and turn up the heat.
3. Put in the bacon,  rabbit and pigeon strips and fry quickly in a bit more butter just until meat turns colour.
4. Add the cider from the marinade, the onions, half pint of stock, sage, molasses etc and season as required.
5. Cover and cook on low heat either in the oven or on the hob for approx 45 minutes to one hour. Do not allow to dry out so add water/cider as necessary! End result should be a fairly thick rich mixture but the pastry will absorb a lot of the gravy so make sure its moist enough.
6. When tender roll out the pastry and put on top of the meat, it should be fairly thick (about 1cm) you don’t have      to seal or cover the edge just make sure it touches the sides. 
7. Turn up the oven to about 180 degrees and cook until golden.
8. Serve with veg as required. 

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Venison in Mulled Wine plus more

recipes, hints and tips and even the odd game preparation and cooking course! Ask us for details.  

Also look out for our Cornish rabbit pasty recipe...coming soon!