12 January, 2015

Roast Venison

Roast Venison
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Roast Venison   Print The best parts to roast are from the hind quarters. Author: Alan Simmons Ingredients Haunch of venison salt and pepper strips of bacon Instructions The best parts to roast are from the hind quarters. Trim up the meat and wipe down with a damp cloth. Coat well in salt and black
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11 January, 2015

Baked Rabbit

Baked Rabbit
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Baked Rabbit   Print Cook time 40 mins Total time 40 mins   Author: Alan Simmons Serves: 2 – 4 Ingredients 1 young rabbit, jointed ½ cup fresh thyme, striped from stalk 2 cloves garlic, ground up 1 bay leaf 3 tablespoons olive oil fresh ground black pepper salt 3 tablespoons mustard, Dijon Instructions Place
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11 January, 2015

Crispy Baked Rabbit

Crispy Baked Rabbit
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Crispy Baked Rabbit   Print Author: Alan Simmons Ingredients 900g young rabbit salt freshly ground black pepper 3 tablespoons plain flour ½ teaspoon paprika 2 eggs 2 tablespoon milk 50g bread crumbs 25g butter 4 tablespoon oil 4 tablespoon thick mayonnaise 2 tablespoon single cream 1 teaspoon lemon juice hot creamed potato sprigs parsley for
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11 January, 2015

German Rabbit

German Rabbit
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German Rabbit   Print Author: Alan Simmons Ingredients 1 cut up rabbit flour 2 cups beer 1 cup soaked prunes 4 tablespoons butter 2 onions (sliced) ½ teaspoon salt&pepper Instructions Coat rabbit in flour and fry in hot butter until browned Transfer to a casserole or roasting dish. Add beer, prunes, onions, salt&pepper Cover and
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