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Thread: Attn Angus_a

  1. #1
    Almost literate. veitnamcam's Avatar
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    Attn Angus_a

    So I have a well aged and brined hare saddle and hind quarters and some pork inside fillets Im looking to combine in some way other than the usual fry and eat.

    Ideas?
    @Angus_A
    @Angus_A
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  2. #2
    Cook Angus_A's Avatar
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    Hmmm... I'll get back to you on that in an hour or two. Might have something floating around in the labyrinth of recipe binders XD
    "A party without cake is just a meeting" - Juila Child

  3. #3
    Cook Angus_A's Avatar
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    Huh, didn't take nearly as long as i thought, litterally the first one i picked up had the recipe i was looking for!
    I have no idea where i found this, all i know is it's amazing and i really wish rabbits were sold here more often so i could make this again

    Rabbit and pork pie with gin and lemon, no idea why the gin works. It just does.

    Some store bought pie pastry (whatever you like best or make your own)
    1 medium sized onion, finely diced
    250 g boneless rabbit meat, cubed
    1 generous tsp Dijon mustard
    500 g pork, cubed
    250 g bacon
    A shot of gin
    The zest of half a lemon
    beaten medium egg, to glaze
    1 packet unflavoured gelatin
    Chicken or pork broth (about a cup)
    300 ml Chicken or pork stock
    A handful of fresh parsley (dried if you must)

    Over a medium flame, sweat the onions in a bit of butter until they turn translucent, set aside
    Roughly chop the parsley
    Mix the mustard, gin, lemon zest, rabbit, pork, bacon, parsley and onion together and set aside. Season with salt and pepper to taste.

    In a pie dish or loaf tin, add a layer of pastry and press it down, weigh it down with something and bake it for 15 minutes at 180 then take it out and let it cool
    Add the meat mixture and spread it evenly through, use the remaining pastry to seal it but leave a hole in the center.
    Glaze with a beaten egg and bake at 180 for anywhere between 1 and 1 1/4 hours.

    Mix the gelatin with the stock and set aside, make sure it's very well disolved.
    When the pie has cooled slightly, pour the gelatin stock mixture through the hole and bung the pie in the fridge for an hour or two.

    Done!
    veitnamcam and Toby like this.
    "A party without cake is just a meeting" - Juila Child

  4. #4
    Almost literate. veitnamcam's Avatar
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    Iv never made a pie! Im a bbq/frying pan/camp oven chef

    Ill give it a crack tho, better bone out the hare and freeze till pay day so i can get the wife to get ingredients :thumbup:
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  5. #5
    Member Maca49's Avatar
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    Food processor,bit of Watties and a straw, add a raw egg if you feel the need, it's an old French recipe
    Boom, cough,cough,cough

  6. #6
    Cook Angus_A's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Iv never made a pie! Im a bbq/frying pan/camp oven chef

    Ill give it a crack tho, better bone out the hare and freeze till pay day so i can get the wife to get ingredients :thumbup:
    Well this will be a fun first for you then Can't wait to hear how it goes.
    "A party without cake is just a meeting" - Juila Child

  7. #7
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Maca49 View Post
    Food processor,bit of Watties and a straw, add a raw egg if you feel the need, it's an old French recipe
    Yea...,-na
    Maca49 likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  8. #8
    Gone But Not Forgotten Toby's Avatar
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    Dice everything up. Get a pot or deep sided fry pan throw it all in some onion some diced spuds maybe and make some gravy. Easy too do taste legit as too.

    Angus' recipe sounds better though
    VIVA LA HOWA

  9. #9
    Cook Angus_A's Avatar
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    If you have a large muffin tin kicking around you can make little ones instead if you feel like being more traditional with your pork pie. Up to you really, as long as it's served cold it's all good
    "A party without cake is just a meeting" - Juila Child

  10. #10
    Almost literate. veitnamcam's Avatar
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    Yea done shit loads of stews.
    Plenty of pan frying.
    Never a pie.

    I will give this a honest attempt!
    kiwi39 likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  11. #11
    Member Gapped axe's Avatar
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    Don't ever leave us Angus_A, this forum needs your worldly advise and wisdom
    R93, Angus_A and Maca49 like this.
    "ars longa, vita brevis"

  12. #12
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Angus_A View Post
    If you have a large muffin tin kicking around you can make little ones instead if you feel like being more traditional with your pork pie. Up to you really, as long as it's served cold it's all good
    In that case would you mix the gelatin stock in with the meat instead of pour on top?
    I have a slight aversion to jelly.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  13. #13
    Cook Angus_A's Avatar
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    You pour the gelatin stock through the hole in the top, inside it so when it sets you get the jelly that is associated with pork pie. You don't pour it over, sorry my instructions are usually designed to only be read by me and therefore are written poorly XD
    Last edited by Angus_A; 29-11-2013 at 06:58 PM.
    "A party without cake is just a meeting" - Juila Child

  14. #14
    Almost literate. veitnamcam's Avatar
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    Ah ok, don't remember that from the movie(good by pork pie)
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  15. #15
    Cook Angus_A's Avatar
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    Quote Originally Posted by Gapped axe View Post
    Don't ever leave us Angus_A, this forum needs your worldly advise and wisdom
    Awh, thanks man!
    "A party without cake is just a meeting" - Juila Child

 

 

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