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
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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
Huh, didn't take nearly as long as i thought, litterally the first one i picked up had the recipe i was looking for! :XD:
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 :oh noes:
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! :D
Iv never made a pie! Im a bbq/frying pan/camp oven chef :D:D:D
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:
Food processor,bit of Watties and a straw, add a raw egg if you feel the need, it's an old French recipe:sick:
Well this will be a fun first for you then :) Can't wait to hear how it goes.Quote:
Originally Posted by veitnamcam
Yea...,-naQuote:
Originally Posted by Maca49
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
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 :D
Yea done shit loads of stews.
Plenty of pan frying.
Never a pie.
I will give this a honest attempt!
Don't ever leave us Angus_A, this forum needs your worldly advise and wisdom
In that case would you mix the gelatin stock in with the meat instead of pour on top?Quote:
Originally Posted by Angus_A
I have a slight aversion to jelly.
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
Ah ok, don't remember that from the movie:D(good by pork pie)
Awh, thanks man! :DQuote:
Originally Posted by Gapped axe
Keep trying. You won't regret it.Quote:
Originally Posted by veitnamcam
Buy the pastry. Its easier to learn to make them with consistent pastry
Tim
Where do you do your cooking Angus. A good mate of mine has taken on his first restaurant in the cbd he's always on the lookout for good chefs.
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I'm currently doing under the table stuff at bellamys which is the private restaurant for parliament...it sucks.
I get paid f*ck all and they don't give me enough hours but it's at least better than sitting on the dole doing nothing.
Youll never be out of a job as a qualified chef thats for sure. If your ever need a job I can surely get you a trial just flick us a pm.
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I'd definitely appreciate that!
And i'm hardly qualified, i have experience sure but cullinary school is still a sore spot with me, i'm going back next year and hopefully will finish it this time.
Thats cool. He prefers trained chefs but passion determination and dedication are the biggest contributers. I will forward your details on to him..
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Attachment 17025
The rest is eel bait.
Hope to give the pie a go next week.
VC, even when using bought pastry (I make savoury shortcrust for the pie cos shortcrust will absorb the juices better than flakey or puff...use these two for the lid)... allow it to come to room temperature before rolling, then line the pie dish and allow to rest for 15 minutes plus before putting in the filling and covering it...that way it will not shrink when cooking...cannot wait to see your creation!!
Cheers Eeebs.
Man I go bush for a few days and come back the "Chez VC" On you mate
I haven't made it yet could be a total disaster.Quote:
Originally Posted by Rushy
Quote:
Originally Posted by muzza
:D:D
