Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: muntjac on March 21, 2007, 20:26
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HIYA FOLKS now believe it or not i am quite famous in scouting circles for my so called backwwods cooking methods and game recipes using normal veggies so we can combine say a rabbit with a few carrots under a blanket of pastry .anyway i thought id share some of them with you and maybe you would consider trying food items that you havent tried or even looked at , i can change the cooking methods to suit the normal domestic oven (http://i54.photobucket.com/albums/g119/Karl0101/muntycooking2.gif)
and if you wanted to know how to prepare a wild food item and ways to cook it , just ask
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Sounds good to me I am always looking for new recipes :lol:
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for my first offering this is one i learned from some beut folks over in nebraska
frog ( french pheasant )
2 pheasants, cut into serving pieces
4 0z brown sugar
8 fl oz white wine, use good wine cheap dodo ruins it , i recommend anjou
2 fl oz olive oil
2 fl oz apple cider vinegar
6 oz pitted medium prunes
oz pitted medium green olives
4 oz capers with juice
3 cloves garlic, minced
2 bay leaves
2 tbsp pulled fresh parsley or dried .add a teaspoon water to it to rehydrate
2 tbsp dried basil if ya can get fresh take the top leaves only n chop up
arrange the pheasant in a single layer in a 9" deep x 13" wide baking dish.
n a mixing bowl, combine the brown sugar, wine, oil and vinegar. Stir in the remaining ingredients.
pour the mix over the pheasant pieces, cover and stick in the friudge for at least 6 hours at least 6 hours or overnight. juggle the meat a few times times in the bowl
stick it in the oven at 350 degrees for 1 hour or until the meat is tender. if you really wana push the boat out . serve the meat up and veggies . make up a load puff pastry seperate if ya real greedy like wot i am
Serve the meat and juice with any veggies ya wanna but steam pressure cooked brocoli and full cauliflower nuked for 12 mins is great
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muntys rabbit stew
2 rabbits
oil or butter
4 - 5 potatoes, peeled & chunked
1 onion, chopped
4 carrots, chunked
1 can green giant sweetcorn, drained
1 can green beans , drained
plum chopped tomatoes to cover
corn starch & water for thicking, if desired
in a fring pan melt the butter. Add the meat and brown on all sidees shove it on some kitchen papr to get the oil of it
put the meat in casserole dish. Cover with the potatoes, onion, carrots, corn and green beans.
shove enough chopped tomatoes in to cover halfway up the casserole dish.
put ya lid bake at 350 degrees for 1 hour or until the meat and carrots are sot
use chunked up parsnips, turnups, kolrabi and cabbage with the veggies as well to bulk it out for more mouths or big bellies
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What's with the canned corn and canned beans, Munty? I thought you grew all your own? :lol:
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these are my southern tennessee recipes mate .u use cannalini beans for the bean bits and green giant corn
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Were you ever able to mail out my 'secret recipe' marinade? If you did, I'm wondering if it got held up at customs as 'suspicious/controlled substances' ? :lol: :lol:
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did u send ur address?
cos i havent sen it .will pm me email addy
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I sent my adddress to your pm ages ago when we first 'discussed' the method of my demise if I persisted in you revealing it :lol:
If you still don't have it, I'll send it again.
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wel i must have hada dust offcos i havent got it mate send it to my email will ya :lol:
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Done.
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cheers mate
now for sunday dinner 24th march im having a decent piece of 6 week hung beef courtesy of river hundred abbatoir . one the fatteners we had went few weeks back well 6 weeks actually but i waffle agin .. so i have covered it in mustard .fresh milled black pepper ( do the mustard first it then helps the pepper stick to the meat . then a small amount of sea salt well rubbed in , wrap the meat then in 4 seperate wraps of aluminum foil keeping it tight then refridgerate it all night till ya ready to roast it, now for the oven 100-125 c for a couple hours on the bottom shelf .dont peek until about 3/4 the way through when ya gonna take the meat out and drop loads chopped up vegetables into the bottom of the roasting pan ,anything you want to add you add .sprinkle a good glug of olive oil over em .spin em round with a spoon a few times and then sprinkle some fresh chopped or dried mixed herbs on em . a table spoon of mustard seeds n milled pepper n chuck em back in the oven you wil have taken the foil off the top of the meat now to let it brown .make sure you leave a bowl shape though to catch the juices ... let that go for 3/4 hour or so keeping an eye on ya veggies . take ya meat out on the 2 hour mark n stick it in the grill to rest keeping it warm tho ....... now stir ya vegies up and make sure they covered in oil etc .... now bang ya a cauliflower in a microwavable dish and wack it on full for 16 mins with a cup water in the dish and put a lid on it ., now you can do ya self some yorkie puds just as i am ... drop a tin of faggioli beans now in ya vegies and stir em up , ur ovens on full now so watch em .. fresh horse radish sauce and ur fixed . use the meat juices in ya gravy ... oh and i got navy clap for pudding ...... spotted dick :lol: :wink:
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Beef with mustard? Ugh!!!!
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I plan to grow black Tuscan kale this year. I don't have any recipes, though, to use it. Any ideas? Nothing spicy please.
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what ever ya use cabbage and brocoli for mate ,, use ya kale :wink:
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Does kale have the same cooking time?
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yes mate ,but i only pressure cook or steam it .. boiled its crappy
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I can do either. How much time for each?
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if ya can do both then use pressure cooker mate 4 mins max , tip i use it to empty the cooker of water and then drop good butter on the kale and stir it carefullly through it ,if ur rough it breaks the kale up
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fresh horse radish sauce and ur fixed . use the meat juices in ya gravy ... oh and i got navy clap for pudding ...... spotted dick :lol: :wink:
Sounds delish Munty....... Would you share your recipe for horse radish sauce pretty please?? Shaun sent me some and I haven't found a good recipe yet to try it. :lol:
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ok heres the one i used last time its from my cookery year book way back in 1973
Horseradish Sauce - Prep Time 10 mins
Ingredients (makes approx 1/3 pint)
3 Rounded Tablespoons Fresh Grated Horseradish
1/4 Pint Soured Cream
Salt and Black Pepper
Pinch Dry Mustard
Peel and coarsely grate the horseradish root. Fold it into the soured cream and season to taste with salt, freshly groung black pepper and mustard. Store in a sealed jar in the fridge
Serve with the usual Roast Beef etc.
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Cheers Munty, I'll give it a try.
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I understand that horseradish has the strongest flavour while roots are dormant so I guess you make this when? Nov/Dec/Jan?
And, munty, perhaps you can demonstrate how you grate horseradish in a deep basin of water ?? http://www.chat.allotment-garden.org/viewtopic.php?p=36332#36332
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I understand that horseradish has the strongest flavour while roots are dormant so I guess you make this when? Nov/Dec/Jan?
Erm I think it'll be strong enough for me, I'm not waiting till November :cry:
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well see its simple you get a big bowl of water i use my jam making pan ,. you take the course grating side on ya grater . you put that under water n then shove ya radish under as well grating from the root to the stem end :wink:
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i make it as and when i want some HR matey i leave the roots in the ground with a straw bucket over the top
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i use my jam making.
Cor....Munty, you really are a domestic God aren't you :D :D
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god maybe ,, definatly not domesicated ... house trained maybe . :lol:
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this ones my mate kevins recipe and its blody loverly
4 pigeon breasts
3 slices bacon
4 pitted prunes
2 tablespoons chicken stock
2 tablespoons port
Method
Skin the pigeon breasts and slice them thinly, removing any sinews. Chop the bacon roughly. Melt a mixture of olive oil and butter to coat the base of a heavy bottomed pan and stir in the breasts and the bacon. Cook for 3 or 4 minutes stirring all the time until the juices run; do not overcook. Transfer the meat to a bowl and put on one side.
Slice the prunes and put them into the pan, together with the stock and port. Reduce over a high heat until the liquid is the consistency of thin syrup. Mix into the meat and leave to cool.
Pastry:
120g (4ozs) flour
75g (3ozs) butter
75g (3ozs) grated mature cheddar
1 egg yolk
Cold water (if needed)
Make the pastry and divide it into two. Roll out each piece into a rectangle, making one slightly larger than the other. Spread the meat mixture over the smaller piece of pastry, cover it with the larger piece and seal the edges. Bake until lightly browned.
Sauce:-
2 large flat mushrooms
25 g (1 oz) butter
150 ml (5 fluid oz) stock
1tablespoon flour
Slice the mushrooms thickly and cook them in the butter for 3 or 4 minutes. Mix in the flour. Add the stock and stir until the sauce is thickened.
Divide the pastry rectangle into four and serve the sauce separately
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8 pigeon breasts
6 rashers streaky bacon
1 medium sized onion
40g (1½ oz) butter
3 tablespoons grated parmesan cheese
6 pepperdew peppers. Waitrose sells these mildly spicy miniature peppers in jars, as perhaps do other stores.
1 tablespoon well chopped parsley
Sauce:
1 good sized leek
50g (2 oz) butter
1 crushed clove of garlic
1 heaped tablespoon flour
300 ml (½ pt) stock
1 teaspoon wholegrain mustard
Method
Place the pigeon breasts between 2 layers of cling film and beat them with a kitchen mallet or rolling pin until well flattened and of a more or less similar size. This isn’t always easy and if some turn out larger than others keep these for the bottom part of the ‘sandwich’.
Chop the bacon and the onion finely and cook them in the butter. Chop the peppers and add them to the mixture together with two tablespoons of parmesan. Spread the mixture evenly on the four larger of the flattened pigeon breasts and press the remaining breasts on top. Cook in a medium hot oven for about 10 minutes until a sharp fork will pierce the meat easily.
Mix the remaining parmesan with the parsley and sprinkle on top.
To make the sauce, chop the leek well and cook until soft in the butter and garlic. Stir in the flour and add the stock, stirring until thickened. Stir in the mustard and season to taste. Serve the sauce separately.
Reproduced from 'The Empty Larder' by kind
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Does kale have the same cooking time?
Hi Trillium, I have a Cavalo Nero recipe for you will post it tomorrow :wink:
Flo :tongue2:
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got this recipe from a bunny site i use ....www.backyardbunnies.co.uk
kilo minced rabbit meat
Pasta
Tinned Tomatoes
Tomato puree
Mixed herbs
Onion, thinly sliced
Green pepper, thinly sliced
Shape the meat into small balls, no bigger than a large marble. Gently brown the balls in the frying pan, then add the sliced onion. Continue cooking until the onion softens. Add the tinned tomatoes, tomato puree, sliced peppers and a good sprinkling of mixed herbs and cook for about half an hour, until the tomato sauce has thickened, the meat is cooked through and the pasta is ready!
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Sorry, can't stand the taste of rabbit meat. :tongue2:
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[Hi muntjac, my friend once killed a muntjac by accident, i dont think she has ever got over the trauma, i myself am a veggie, so would not consider eating the muntjac or anything else with a face, look forward to some veggie ideas excluding muntjac or any other living creature.
Evie
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.Dont eat rabbit, never even tasted it, they are pets arnt they.
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no they run wild eat the barley n other crops humans depend on.. including vegetarians :wink: :lol:
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munty,for roast toms I keep it simple.put toms cut side up on roasting tray ,sprinkle with sea salt and chopped garlic,drizzle with olive oil in hot oven and cook until the toms just catch before they start to blacken.Throw into food processor with a large handfull of basil and blitz.Freeze.This makes a good sauce for pasta,on pizza or diluted with chicken or veg. stock a very nice soup.I did try bottling last year but they tended to ferment!
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Seemingly unlikely dish with great taste. Use lambs or pigs liver, lambs is best. Cook on a medium heat, and not for too long. You want the middle of the liver to be cooked, but pink - this way it stays tender.
1. Cut the liver into one and a half inch shapes/cubes - you don't want to make them too small. A good chunk size at the end of a fork.
2. oil up a non-stick pan with a few teaspoons sunflower oil, put on a medium heat.
3. get together some GOOD curry powder - hot Madras works well. make sure it's fresh, or make some yourself from seeds/spices.
4. put some curry powder on a kitchen surface and roll the liver into the powder, so that all sides are covered, and transfer into the hot frying pan.
5. allow to sizzle, turn making sure done on all sides, check make sure it's done in the middle, and serve. Cooking time is about 10 minutes on my gas ring, will be a bit longer and trickier on electric.
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Pigeon soup
A couple of young pigeons, small amount of fat, a few slices of streaky bacon, 200 g of mixed root veg(do not add parsnip, please include if you can celery or celeriac), 20 gram flour, 1/2 lemon, 1 egg yolk, couple of sprigs of tarragon, seasoning.
Soften off quartered pigeons on streaky bacon with lard, add roughly chopped roots, dust with flour, add seasoning with tarragon, fill to cover all with favourite appropiate stock(I just use home veg), cook till everything tender. Remove from heat and add half lemon's juice and one egg yolk, stir well in and serve.
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here's a nice rabbit recipe for ya .you need to work fast to get the last of the growing tips on the nettles .substitute beet spinach if you need to :wink:
Rabbit with nettles
By Mark Hinge
from shooting times
Inspired by the wild foods on his shoot, Mark Hinge cooks rabbit with nettles
Ingredients
• a rabbit • stinging nettle
tips • a handful of wild mint
• a handful of wild thyme
• mushrooms • smoked bacon
• salt and pepper
Method
1. Wearing a glove, harvest the tips of the nettles. Take the top inch, including the stalk tip, of the stinging nettles and fill a carrier bag about quarter-full. Wash thoroughly and then steam or blanch them in boiling water for a few minutes to remove the sting. Wash the mint and thyme and take the leaves off the stalks.
2. Roughly chop the mushrooms. Take a sheet of tin foil and place some nettles and herbs on to the foil, then season with salt and pepper. Take the jointed rabbit and layer it with the mushrooms, nettles and herbs and then a layer of bacon, seasoning as you go along. Make two or three layers. Finish the dish off with some of the nettles.
3. Wrap the tin foil loosely to make a parcel and place in an oven at 180°C for 35 to 40 minutes. After 25 minutes open the tin foil up, baste and leave the the foil open so that the meat can brown.
Tips
One jointed rabbit will serve four people. Use only young tender nettle shoots. If you can't find wild mint and thyme, use fresh herbs from the garden or even dried herbs. The nettles and their juices will give a slightly astringent taste to the meat and it is very refreshing as a clear sauce. Keep the boiled nettle water, as when it is cooled and chilled it is great to drink as a tea. It is supposed to have all kinds of good health qualities.
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We are having a hill of mashed potatoes, surrounded by a lake of sorrel sauce with fried gammon on top. Yum.
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i have a couple brace fresh partridge ,fed up with roasted n spatched etc ,lets have a nice new one i dont know please folks :wink:
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i have a couple brace fresh partridge ,fed up with roasted n spatched etc ,lets have a nice new one i dont know please folks :wink:
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so good you said it twice :wink: :wink:
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its done that a couple times tonite lol, cant edit it out now :lol:
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Yes you can Munty. Just click the x in the top right of the post :D
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but then it looks like rosie is away with the pixies ..... :lol:
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go on, i don't mind munty, i know people think i'm daft anyway :roll:
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i have a couple brace fresh partridge ,fed up with roasted n spatched etc ,lets have a nice new one i dont know please folks :wink:
How about sauteed partridge?
http://fooddownunder.com/cgi-bin/recipe.cgi?r=42827
or lentil & partridge soup?
make lentil soup the usual way, then sautee partridge chunks with thick smoked bacon in a frying pan, add to the lentils, then simmer for 2 hrs, more if the partridge is especially tough.
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I think that's a very yummy option. 8) Drooling.
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shoved a hal doz smoked garlic in them with some peppers , wrapped em up tight with bacofoil and butter ,roasted for 40 mins on about 100c open em up to go golden for last 10 mins ,,,,,,,,,,,,,, freeeeeeeeekin loverly added to fresh veggies n cauliflower .triffic. got some more so gonna saute em next
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Pheasant can be notoriously tough. Did you tenderize it with anything beforehand?
I'm wondering how it would taste being marinaded in white wine for 24 hrs beforehand 8)
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Pheasant can be notoriously tough. Did you tenderize it with anything beforehand?
I'm wondering how it would taste being marinaded in white wine for 24 hrs beforehand 8)
no mine was ok ,,it was partridge lol.... cooking in foil holds the moisture i put in it ,,, in " chenin blanc " cooked on its breast its loverly
for pheasant i always,put something inside them for roasting .oinions carrots spuds and then cover with foil .pour water/ wine in the cavity ,with the bird on its breast again .. uncover for last few mins n brush with butter to crisp upwith black pepper :wink:
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Very nice! 8)
I'm glad to see I'm not the only one who roasts poultry upside down! When I've told other people about this, they think I'm nuts, but they change their mind after eating the results. It's rather awkward with a large turkey but turkey benefits most from this treatment. Duck and goose seem to self-baste, they have so much fat in, so don't warrant the upside-down treatment (well, not in my experience anyway).
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There are plenty about Mushy, nice soft breast to be had.
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i wouldnt roast a bird any other way .even down to woodcock needs to be cooked on its breast..,i will not roast anything meat wise quickly or not wrapped up in some way ( except when its backwwods style cooking ) be it newspapers soaked in water or vine / cabbage leaves or baco foil .slow roasting it brings the real flavour out without that carbony tough chewy taste :wink:
whatever your roasting i ask you to try it , wrap it up and double the roasting time by cutting the heat temp in half in your oven :wink:
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I'll try that slow roasting next time I do a roast, cheers 8)
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I'll try that slow roasting next time I do a roast, cheers 8)
invites in the post fer me n agggy huh :wink: :lol:
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got this recipe from a bunny site i use ....www.backyardbunnies.co.uk
kilo minced rabbit meat
Pasta
Tinned Tomatoes
Tomato puree
Mixed herbs
Onion, thinly sliced
Green pepper, thinly sliced
Shape the meat into small balls, no bigger than a large marble. Gently brown the balls in the frying pan, then add the sliced onion. Continue cooking until the onion softens. Add the tinned tomatoes, tomato puree, sliced peppers and a good sprinkling of mixed herbs and cook for about half an hour, until the tomato sauce has thickened, the meat is cooked through and the pasta is ready!
You can cook that for me when I get back!!!!!!!!!!!!! :lol: :lol:
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mmmmmmm will do honey :x ,,,,,boss :roll:
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do i need to bring more bunnies ,, the southwold ones are yummy :wink:
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That rabbit meatballs recipe sounds, hmm traditional rural italian, i'm sure i've seen rabbit meatballs in a top-notch italian restaurant, gawd i'm starving now dammit :shock: :o