Game Recipies

We have put together a list of our club members favourite game recipes.  Let us know your favourites and we will add them to the page.

Rabbit Stew

1 1/2lb Rabbit portions
Half pint of dry white wine
1 Tablespoon of sherry or white wine vinegar
A few sprigs of oregano
2 Bay leaves
6 Tablespoons of olive oil
6oz Baby onions or small shallots peeled whole
1 red chilli seeded and chopped finely
4 Garlic cloves, sliced
2 teaspoons of paprika
1/4 pint of chicken stock
Salt and ground black pepper
Some parsley to garnish flat leaf preferably

Method

  1. Put the rabbit in a bowl, add the wine, vinegar, oregano and bay leaves. Toss lightly together and leave to marinade for several hours over night.
  2. Drain the rabbit, but keep the marinade. Pat the rabbit dry on kitchen paper.
  3. Heat the oil in a large frying pan or similar. Add the rabbit and fry on all sides until golden then remove with a slotted spoon.
  4. Fry the onions until they begin to colour. Remove the onions from the pan and add chilli, garlic and paprika. Cook, stiring for about a minute.
  5. Add the saved marinade and stock to the pan.
    season lightly.
  6. Return the rabbit and the onions to the pan.
  7. Bring to the boil cover and simmer very gently for about 45 minutes or until rabbit is tender.
  8. Alternatively can be cooked in a slow cooker for about 3 hours or oven at 180c for an hour.

 

Southern Fried Rabbit

75g Plain Flour
1/2 tsp Salt
Black Pepper to taste
1/8 Cayenne Pepper
1 Jointed Wild Rabbit
Vegtable Oil

Method
1. Put the flour, salt, black pepper and ceyenne pepper in a large food storage bag. Shake to mix.
2. Add rabbit pieces to the bag and shake until coated.
3. Cover the base of a large frying pan with 1/4 oil and place over a medium heat until hot.
4. Brown the rabbit pieces on all sides.
5. Reduce heat and cover with lid.
6. Cook over very low heat for about 20 minutes or until the meat is tender.

Pigeon and Bacon Burgers

250g Boneless Pigeon Breast, Skin removed.
250g Smoked streaky Bacon, rind removed.
knob of butter
Small onion, finely diced.
Freshly Ground Black Pepper

You will need a mincer.

Method

  1. Chop the pigeon and bacon into small pieces feed through the mincer. Hand mix in the onion and black pepper and put through the mincer again.
  2. Divide into four equally sized pieces and pat into burger shapes.
  3. Leave in the fridge to rest for an hour or two.
  4. Heat oil in frying pan for a few minutes then add the burgers and leave to sear for 5 minutes.
  5. Once browned turn over and add the butter.
  6. Leave to cook for a further 5 minutes before removing from direct heat and leaving to rest.

Serve with bread rolls.

 

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