Rabbit & Pheasant

#1
Just in from a run to Tesco for milk and they had a bag of mixed rabbit & pheasant pieces in the cheapie corner... Use by today.

Impulsive supermarket designer's dream that I am, I bought it.

Anyone any suggestions?
 
#4
Might just do the filling of one and forget about the crust!

What's going to go well with that combination though? Can't use mushrooms as her nibs wont eat 'em.
 
#6
Mushrooms and tell her to bloody well pick them out. fussy bloody eaters!
Tell me about it. She throws up at even the vaguest of hint of them in food, did a steak & kidney pud once and used mushroom ketchup - Took me weeks to get the bits out of the cracks in the parquet.
 

BiscuitsAB

LE
Moderator
#9
Tell me about it. She throws up at even the vaguest of hint of them in food, did a steak & kidney pud once and used mushroom ketchup - Took me weeks to get the bits out of the cracks in the parquet.

Ah you didn't say she projectile vomits at the merest sniff of them.

make to pots then one for you one for her. And use roast chestnuts they'll go good with game.
 
#11
#13
That goes well with Fan Potatoes....

Take 2 large peeled pototoes and slice lengthways.

Place a biro in front of the half potatoes, slice down with a knife at 1/4 in intervals, the biro stopping you slicing right through.

Oil a roasting tin and put pots flat side down, oiling the tops, roast for 45 minutes or so at 170c until brown and crispy.

Served with roasted carrots and parsnips works well.
 
#15
do a game casserole - yummy with mash and green beans or veg of your choice. I would do it with mushroms but chestnuts would work. I use this recipie (more or less) for venison casserole and you could probably adapt it easily

http://www.bbc.co.uk/food/recipes/venisoncasserole_83746
 
#16
What Poppy said. Use a mix of half chicken stock, half pale ale for your liquid. Loads of potatoes, peas and carrots and a tin of chopped tomatoes. Cover with pastry when done and bake for 20 minutes in a hot oven.
 
#17
Get yourself a couple of pieces of chicken. Skin and bone where needed and cut into medium sized pieces, put the lot into a saucepan with water to cover, salt pepper and nutmeg/mace. Simmer until cooked, drain and press into a cake tin. Pour a little of the stock around and into the fridge to set.
 
#19
Used to by the same packs from Waitrose - sadly not seen recently.

In a suitable sized saucepan, fry the pieces with some chopped bacon [cheap streaky is fine] and chopped onion until lightly browned. Add stock [cube or whatever] and some white wine [red wine will make it a bit muddy]. Sprinkle of thyme, salt and pepper. Simmer until done, letting the liquid reduce. If you have any chestnuts, a few of those will be good [you can get them frozen, I think from Iceland]. Final test and adjust - soy sauce could be helpful.

Mash and beans is good.
 
#20
Used to by the same packs from Waitrose - sadly not seen recently.

In a suitable sized saucepan, fry the pieces with some chopped bacon [cheap streaky is fine] and chopped onion until lightly browned. Add stock [cube or whatever] and some white wine [red wine will make it a bit muddy]. Sprinkle of thyme, salt and pepper. Simmer until done, letting the liquid reduce. If you have any chestnuts, a few of those will be good [you can get them frozen, I think from Iceland]. Final test and adjust - soy sauce could be helpful.

Mash and beans is good.
Outstanding and your real name is Nigella. I do think you have a culinary gift there!
 
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