Recipes!

[sbd3927]

We've a lot of topics about getting the best from a rifle, shooting accurately etc etc. But aside from the target shooters, there's generally some protein at the other end, then we get to eat it. So how about favourite recipes.

I've some bunnies in the oven atm, I've typically tossed them in the Weber, perhaps marinating for a day or so beforehand. Recently I bought a heavy duty mincer for the occasional cow, and figured I could use it for some bunnies too. Boning the first lot was a lengthy nightmare 30min per rabbit so I consulted Dr. Google and practiced some new techniques, now around ten minutes and improving.

I've come up with the following which I think is a winner, and worth the work.
2kg rabbits, 2-3 rabbits, BONED, meat (nice and large, increase quantity if small and foolish spring bunnies)
1/2 kg bacon
200g onions
1tbls salt
livers from rabbits

Finely chopping the onions first, the lot is passed through the mincer a couple of times, tossed into a bread loaf pan, and cooked for an hour or more around 180C. This rough approach takes it well past whatever point it;s actually cooked and releases a fair bit of juices from the meat. Allowing this to cool in the pan, then refridgerating turns those extra juices into a incredibly flavourful jelly.
Pop some nice bread in the toaster, carve a 5mm slice of rabbit loaf and its a breakfast to remember. Its also nice hot, and you can experiment for the optimal cooking time etc for a hot dish. I like the lazy approach, being super fresh meat, often shot an hour or so before preparation, I think the cook, cool in juices approach stops the meat from being dry, but I've yet to explore method thoroughly.


Do you have a favourite recipe, rabbits, pig, deer, goat, or anything else worth shooting?

[RoginaJack]

Great idea SBD3927 and is it only my imagination or are more game being prepared and presented on the cooking shows lately?

Cheers,

[Lorgar]

One for the piggies...

2kg pork meat (shoulder or neck best IMO)
Chop up, 2-3 onions, 4-5 capsicums (depending on the size)
3 tins of whole peeled tomatos
2 table spoon of hot paprika
Table spoon of caraway seeds
Hand full of oregano

Bang it all in a casserole dish and fill with a bit of water to cover the meat.

Cook at about 180c with the lid on for 4-5 hours until it's falling apart.

Splash of sour cream on top to serve, side of rice.

Awww yeah.

[RDobber]

Gentlemen you're in for a treat. I'm quite the culinary genius.

When the wife is out and I have to fend for myself I whip up one of these.

I put cheese... On bread.

Enjoy.

[Arth]

You're s**t Dobber

[Carter]

One of the guys here put me onto this one, originally from the BBC website.

Jamaican Goat Curry.

• 1 large onion, roughly chopped
• 10 garlic cloves
• 100g ginger, chopped
• 100ml vegetable oil
• 2 scotch bonnet chillies, chopped
• small handful curry leaves
• 3 thyme sprigs
• 4 tbsp mild curry powder
• 700g mutton or goat shoulder, diced
• 400g can chopped tomatoes
• 300ml lamb or beef stock
• 410g can pinto, kidney or black-eyed beans
• juice ½ lemon
• small bunch coriander, chopped
• warmed roti (Jamaican flatbread ) and rice, to serve

1. Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
2. Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.
3. Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

Goat though, not mutton. Oh yeah.

goat_curry.jpg (42.21 KiB) Viewed 3805 times

[chacka]

One for the piggies...

The Jamie Oliver one right?

Got that one too.

[AusC]

I like a good rabbit stew.

Rabbit.
Potatoes
Carrot
Onion
Celery
Salt and pepper

Bit of water, simmer it down for 45 minutes until it's thick and get it into ya.

Basic but tasty.

[pucker]

Rabbit, white whine, cheese and bacon PIE!

The best.

[Pom]

I love a good pork burger.

Mince your porker
Finely chopped onion
Sprinkle of bread crumbs
An egg
S&P

Difference I like is to cook the patties in the oven, in a pan.

Preheat the oven, get the pan hot, do one side of the pattie to seal, flip and put into the oven straight away. Don't ask me why it's different but the juices you get out are better.

The other half does a beetroot and apple sauce which goes gang-busters on a pork burger.

[Triang]

Sticking a Dukkah crust on just about anything is a favourite.

Chick breast, salmon, venison.

Light coat of oil, roll it in Dukkah and pan fry it. Bloody great.

[lole]

No one likes Beef Strog???

Chop and brown off a big onion, and cook through with a cup or 2 of mushrooms.

Flour, salt and pepper a kg of beef strips. Fly this off separately in a pan.

Add the onions/mushrooms to it once done.

Add a cup of beef stock and a few spoons of worcestershire sauce.

Simmer it down for 10 minutes, and serve on pasta.

Works good with venison too!

[lole]

Just googled for this but should look something like....

beef stroganoff

beef_stroganoff.jpg (20.42 KiB) Viewed 3722 times

[Manimal]

Just a sauce I reckon is top.

Half honey, half Sriracha sauce combined and reduced a bit.

Sweet, spicy, sticky... Good on pork and fried chicken kind of dishes.