Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Bodger on August 04, 2008, 10:54
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Our fields are teeming with rabbits and this recipe that I've come across certainly gives me an idea as to where some of them are going to be destined.
Heres a list of the ingredients.
2lb of chopped boned rabbit
Half a pint of beer.
1lb of chopped boned skinned belly pork
Salt and pepper
Thyme
Parsley
Two bay leaves
Bacon rashers.
This is what you do.
Place the chopped rabbit, belly pork, herbs and beer into a bowl and leave to marinade over night.
In the morning, remove the meats and mince seperately.
Get an oven proof dish and line it with the rashers of bacon and then pack the dish with alternate layers of pork then rabbit.
Pour the marinade over the meats and then bake in a slow oven for two and a half to three hours.
Allow the pate to cool and there you have it. I havent done this recipe yet, but I'd be tempted to add some mushrooms to the mixture as well. I'll be making this pretty soon, I'll let you know how it turns out.
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Sounds great Bodger, I look forward to hearing your report! :D
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Had a rabbit pie for my tea tonight, brought back memories of childhood! only then the rabbits were full of pellets and this one wasn't! Cheated and bought it from the butcher.