Thread: Getting back to living off the land.....

Originally Posted by bumblefoot

Slow cooked wild goat shoulder, seasoned with salt and pepper, sumac, cinnamon stick, star anise, cumin and coriander seed and bay leaves. Slow cooking on top of a bed of leeks and onions.

Attachment 161542

I'm sure I can smell that from here.
Grandpamac.

What do you put in your rabbit pie?
Ive been eating rabbits + their hearts/livers for the last two weeks. Havent needed to buy any chicken which is great. Been watching some youtube videos by clay tall stories and his rabbit pies and rabbit cream sauces had me drooling.
https://www.youtube.com/watch?v=sPXd-zWmVPA
https://www.youtube.com/watch?v=uQgFSPPaKNw
Long videos but not bad to relax to when there is nothing else to do.
This quick video by gordon ramsay has TERRIBLE video movement but the dish is delicious.
https://www.youtube.com/watch?v=dMbl-30B5FQ

@JessicaChen I use the slow cooker recipe above to cook the rabbit and then shred it when cooked. I use some of the cooking liquor thickened with cornflour for gravy. I usually fry up some mushrooms to put in the pie and also put some halved cherry tomatoes (not pre-cooked) into the pie too. But really; whatever I have hanging about. I usually put a leek and onions in the slow cooker when I cook the rabbit so use that in the gravy too.

The cherry tomatoes are a game changer. Not trying to sound all Masterchef w$nky, but.... the hit of acidity in the pie is primo!

That sounds great. Ive got some cherry tomato plants still trying their best to produce fruit, so I will likely try your style soon. Mushrooms are also always a must have.

The next step towards a wild rabbit pie... I'll make it up tomorrow. The stock is flavoured with bay leaves, thyme, Worstershire sauce, cinnamon stick, garlic, ginger, ground cloves and a star anise pod. Being cooked on a bed of onions and leeks

Wild rabbit, bacon, mushroom, leek, onion, cherry tomato and chickweed pie at my mate's place tonight. I shot the rabbit from their property.

Originally Posted by bumblefoot

Wild rabbit, bacon, mushroom, leek, onion, cherry tomato and chickweed pie at my mate's place tonight. I shot the rabbit from their property.

Attachment 163720

ya bloody legend restaurant next ??

Went for a spur if the moment hunt this arvo and shot a horse of a goat. What a big bugger to drag out! Bloody near killed me ha ha. About 5-years old I'd say. Fat as mud, and really stocky. Was a pain in the proverbial to drag the 1/2km out of the bush. Especially down and up the stream and through the blackberry! And; it wasn't the biggest bodied one there. Again; I only took the one; so I could use everything. A ton of mince there! And one less wild goat to eat the native bush...

The meat will be minced, the skin will be weed mat and fertiliser around my fruit trees, the bones and feet will be for dogs, the liver, heart and kidneys will be for Rowdy, as will some of the mince. I saved the lungs to feed the eels. Waste not, want not.... Oh; and there is a big boar hanging out around the gully, so may go for a nosey again.....


Those are 120-litre bins behind for size reference

That veranda roof is handy

@Coote Especially when it's teeming down. Usually it would have gone under the horse chestnut tree.

I use it as a burglar warning. Hang a sign on it saying "This is the last burglar who tried to break in".... It's wrapped in a sheet now so more convincing .....

i used to have a sign on the front door " tonight's burglar is tomorrows dogshit"
might have to get another one made up

mine on the gate says 'bugger the dog - beware of the 12 gauge'

2 legs from that big billy in the fridge and a bucket load of meat for mincing. Took a couple of fillets to my friend's place for a taste test. Too gamey and it will be mince for my cat. It was lovely tasting and tender!!!!

I think the key is to not take them during the rutting season; which is just common sense. Also; I always have a bucket of soapy water and a bucket of plain water to keep hands scrupulously clean when skinning every animal. It keeps the meat clean, and prevents any chance of transferring any hair/scent/dirt etc to the meat.