http://1245.forumotion.net/feed/? Latest topics Tue, 17 Nov 2009 19:18:26 GMT 10 http://illiweb.com/fa/prosilver_magenta/site_logo.gif http://1245.forumotion.net/feed/? http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-pie-t91.htm Admin Pigeon pie Serves 4-6 Preparation time 30 mins to 1 hour Cooking time 1 to 2 hours Method Recipe search Page optionsEmail this page Print this page Ingredients 4-5 pigeons, drawn salt and pepper 250g/8oz stewing beef 250g/8oz shortcrust pastry beaten egg to glaze 2 tsp cornflour 300ml/10fl oz stock Method 1. preheat the oven to 180C/350F/Gas 4. 2. Joint the birds into two breast joints and two leg joints each and stew the rest of the carcass in ... Wood Pigeon Recipes. Tue, 17 Nov 2009 19:18:26 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-pie-t91.htm#91 http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-pie-t91.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-breast-in-red-wine-gravy-leaks-and-wild-mushrooms-t90.htm Admin Pigeon breast with red wine gravy, roast leeks and wild mushroomsServes 4 Preparation time 30 mins to 1 hour Cooking time 10 to 30 mins By Oliver Rowe From Urban Chef On this page Method Recipe search Page optionsEmail this page Print this page Ingredients For the marinade 4 garlic cloves, sliced ½tsp picked thyme leaves 6 black peppercorns, crushed 4 tbsp cold-pressed rapeseed oil 8 wood pigeon breasts For the gravy 2 tbsp sugar 200ml red ... Wood Pigeon Recipes. Tue, 17 Nov 2009 19:12:48 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-breast-in-red-wine-gravy-leaks-and-wild-mushrooms-t90.htm#90 http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-breast-in-red-wine-gravy-leaks-and-wild-mushrooms-t90.htm http://1245.forumotion.net/venison-recipes-f1/venison-stir-fry-t89.htm Admin 1 LB venison steak Steaks should be cut into ¼ inch strips 1 medium pepper 1 large tomato 1 small onion ½ cup pre-sliced Portabella mushrooms 1 tbsp. olive oil Slice and clean pepper, tomato, and onion. Set aside with pre-sliced mushrooms. Pre-heat large sauté pan, using high heat. Add olive oil, immediately followed by steaks. Maintain the high heat, as steaks are best when cooked fast. This will prevent the venison from ... Venison Recipes. Thu, 23 Jul 2009 17:49:39 GMT http://1245.forumotion.net/venison-recipes-f1/venison-stir-fry-t89.htm#89 http://1245.forumotion.net/venison-recipes-f1/venison-stir-fry-t89.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-burgers-t88.htm Admin Ingredients Serves 4 to 6 4 Woodpigeons 1 Large onion 1 or 2 Cloves of Garlic (optional) Salt and Pepper to taste 2 Small eggs A little light oil to fry in Method Breast out your birds. Put the meat through a mincer or blender. Add finely chopped onion and garlic. Salt and pepper (optional) to taste. Mix in an egg to bind the mixture. Divide the mixer into portions and squeeze into burger shapes. Fry until cooked and serve on a bun with salad. Serve ... Wood Pigeon Recipes. Thu, 23 Jul 2009 17:31:58 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-burgers-t88.htm#88 http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-burgers-t88.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-bulgar-wheat-stuffing-t87.htm Admin Pigeons with Bulgar Wheat Stuffing Ingredients Serves 4 4 young pigeons weighing 250 g (9 oz) each 1 bunch spring onions 1/2 stick + 1 tbsp (5 tbsp) 2 1/2 oz butter 100 g (4 oz / 2/3) cup bulgar wheat 1/2 tbsp freshly chopped mint 1 tsp salt 1/2 tsp freshly ground black pepper 750 ml (24 fl oz / 3 cups) chicken stock Method Wash and dry pigeons and giblets. Finely chop giblets. Clean, rinse and chop spring onions, combine with giblets and brown in 1 ... Wood Pigeon Recipes. Thu, 23 Jul 2009 17:29:31 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-bulgar-wheat-stuffing-t87.htm#87 http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-bulgar-wheat-stuffing-t87.htm http://1245.forumotion.net/venison-recipes-f1/venison-steak-sandwiches-t86.htm Admin Ingredients 400g Venison steaks 2 tbsp teriyaki marinade 1 tsp Sesame oil For the mustard mayonnaise 4 tbsp mayonnaise 1 tbsp wholegrain Mustard 1 pinch black pepper For the caramelised onions 50g unsalted Butter 2 large Onions, finely sliced 2 tsp caster sugar 1 tbsp Balsamic vinegar 2 loaves ciabatta bread, split in half 75g salad leaves Method Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame ... Venison Recipes. Thu, 23 Jul 2009 17:22:49 GMT http://1245.forumotion.net/venison-recipes-f1/venison-steak-sandwiches-t86.htm#86 http://1245.forumotion.net/venison-recipes-f1/venison-steak-sandwiches-t86.htm http://1245.forumotion.net/rabbit-recipes-f14/rabbit-casserole-t85.htm Admin Rabbit Casserole Serves 2-3 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 110g/4oz rabbit, diced 85g/3oz seasoned plain flour 2tbsp olive oil 2tsp fresh thyme leaves 30ml/1fl oz white wine 55ml/2fl oz double cream 290ml/½ pint vegetable stock 1 orange, zested 1 tbsp fresh chives, chopped Method 1. Heat the oil in a large pan. 2. Dip the rabbit in the seasoned flour. 3. Add the rabbit to the hot oil and sauté ... Rabbit Recipes. Wed, 15 Apr 2009 22:32:35 GMT http://1245.forumotion.net/rabbit-recipes-f14/rabbit-casserole-t85.htm#85 http://1245.forumotion.net/rabbit-recipes-f14/rabbit-casserole-t85.htm http://1245.forumotion.net/rabbit-recipes-f14/fried-rabbit-t84.htm Admin Fried rabbit Serves 4 Preparation time 1-2 hours Cooking time 30 mins to 1 hour Ingredients 1 rabbit water 1 egg, beaten fine bread crumbs, seasoned with salt and pepper lemon rind butter gravy rabbit liver 2 tbsp cream Method After the rabbit had been emptied, thoroughly washed and soaked, should it require it to remove any mustiness of smell, blanch it, that is to say, put it into boiling water and let it boil from five to seven minutes; drain ... Rabbit Recipes. Wed, 15 Apr 2009 22:30:07 GMT http://1245.forumotion.net/rabbit-recipes-f14/fried-rabbit-t84.htm#84 http://1245.forumotion.net/rabbit-recipes-f14/fried-rabbit-t84.htm http://1245.forumotion.net/rabbit-recipes-f14/hunters-smokey-rabbit-t83.htm Admin 4 x 3/4 grown rabbit back legs. 4 rashers of back bacon. 40g 2oz of Chedder cheese grated. 1 pack of Colemans Hunters BBQ chicken recipe mix 250ml water. The sauce is a smokey BBQ type sauce and it goes well with the rabbit, bacon and cheese. Wrap each rabbit leg in the back bacon Place the rabbit legs in a casserole dish cover and cook until tender about 35 -40 minutes in a medium oven. Remove from the oven and drain off the juices. Make up the sauce ... Rabbit Recipes. Wed, 15 Apr 2009 22:28:23 GMT http://1245.forumotion.net/rabbit-recipes-f14/hunters-smokey-rabbit-t83.htm#83 http://1245.forumotion.net/rabbit-recipes-f14/hunters-smokey-rabbit-t83.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-platter-t82.htm Admin Ingredients for 8 servings. 12 pigeon breasts 1 oz cooking fat 4 slices fat bacon 1 pint stock 3 large Spanish onions seasoned flour 6 sage leaves, or 3 teaspoons chopped sage Melt fat in the pressure cooker. Wash and dry breasts and roll in seasoned flour. Brown the breasts thoroughly in the fat. Add sliced onions and brown lightly, then add sliced bacon. Add seasoning, stock and sage. Cook ... Wood Pigeon Recipes. Sun, 05 Apr 2009 20:23:09 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-platter-t82.htm#82 http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-platter-t82.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-pudding-t81.htm Admin Ingredients 8 oz suet crust a few mixed herbs Meat from the breasts of 3 pigeons stock ¼ - ½ lb stewing steak 1 tablespoon of red wine (optional) Sliced onion seasoned flour Method (serves 4) Grease a pudding basin and line it with three-quarters of the pastry. Cut the pigeons and steak into neat pieces and coat in seasoned flour. Fill the basin with the meat, onion, herbs, 2 to 3 tablespoons of ... Wood Pigeon Recipes. Sun, 05 Apr 2009 20:19:30 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-pudding-t81.htm#81 http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-pudding-t81.htm http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-braised-with-rum-t80.htm Admin 2 tbsp. butter 3 glasses dry white wine 2 lb wild boar 1 bouquet garni 2 tbsp. rum Orange peel 4 oz bacon, chopped Pinch of sugar 1 carrot, chopped Salt and pepper 4 onions, chopped 2 slices white bread 1 tomato, skinned and chopped 2 tbsp. rum 2 garlic cloves Bouillon, if required 4 tbsp. flour 1. Heat the butter and brown the meat all over. Pour 2 tbsp. ... Wild Boar Recipes. Sun, 05 Apr 2009 20:10:29 GMT http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-braised-with-rum-t80.htm#80 http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-braised-with-rum-t80.htm http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-with-rosehip-syrup-t79.htm Admin Serves 4 21/21b (1.5kg) haunch of wild boar 1 bay leaf 7oz (200g) carrots, cut into sticks 7½ fl. oz (200ml) red wine 4oz (100g) parsnips, cut into sticks 5 oz (150g) fresh grated horseradish 2 large onions, chopped 4 tablespoons rosehip syrup 15 peppercorns 5 juniper berries 1 head garlic, each clove peeled, but whole 1. Fill a large pan with salted water, place the wild boar in it and simmer gently until ... Wild Boar Recipes. Sun, 05 Apr 2009 20:08:47 GMT http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-with-rosehip-syrup-t79.htm#79 http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-with-rosehip-syrup-t79.htm http://1245.forumotion.net/wild-boar-recipes-f6/carbonnade-of-wild-boar-with-guinness-t78.htm Admin (serves 4) 2 lb (900g) wild boar steak 8 oz (225g) button mushrooms Salt and freshly ground black pepper 8 oz (225g) parsnip, diced 2 tablespoons olive oil 1 tablespoon juniper berries 1 ounce (25g) butter 1 x 270ml bottle of Guinness 1 lb (450g) shallots 5 fI oz (150ml) Espagnole Sauce 1 teaspoon flour 2 tablespoons redcurrant jelly 1. Season the meat with salt and pepper. Heat the olive ... Wild Boar Recipes. Sun, 05 Apr 2009 20:06:58 GMT http://1245.forumotion.net/wild-boar-recipes-f6/carbonnade-of-wild-boar-with-guinness-t78.htm#78 http://1245.forumotion.net/wild-boar-recipes-f6/carbonnade-of-wild-boar-with-guinness-t78.htm http://1245.forumotion.net/wild-boar-recipes-f6/roast-leg-of-wild-boar-t77.htm Admin Transfer to a roasting dish with more wine.
Roast for 20-25 minutes per pound.
While the joint is resting, thicken the wine/juices for a magical sauce.]]> Wild Boar Recipes. Sun, 05 Apr 2009 20:03:17 GMT http://1245.forumotion.net/wild-boar-recipes-f6/roast-leg-of-wild-boar-t77.htm#77 http://1245.forumotion.net/wild-boar-recipes-f6/roast-leg-of-wild-boar-t77.htm http://1245.forumotion.net/marinades-f9/game-marinade-t76.htm Admin 2 qt. water 1 qt. wine 3 stalks celery, cut in chunks 2 lg. onions, cut in chunks 2 carrots, cut in chunks 2 bay leaves 3 tbsp. pickling spice 1 tsp. peppercorns 1 tsp. juniper berries 1. Cook vegetables and spices in water until vegetables are tender. 2. Cool the mixture and add the wine. 3. Place your meat or game in marinade. 4. The meat will keep for a week to 10 days in the liquid. 5. It is good to marinate for at least 2 days before preparing the meat. Marinades. Tue, 31 Mar 2009 19:16:32 GMT http://1245.forumotion.net/marinades-f9/game-marinade-t76.htm#76 http://1245.forumotion.net/marinades-f9/game-marinade-t76.htm http://1245.forumotion.net/venison-recipes-f1/venison-pasties-t75.htm Admin Venison Pasties 1 lb. venison, ground up 1 med. potato, grated 1 med. onion, grated 1 med. carrot, grated 1 egg Salt & pepper (opt.) Pastry (favorite) Stir venison, grated vegetables, eggs and seasonings together with a fork. Roll a portion of pastry out and cut in 6" circle for turnovers. Spoon meat mixture on to half of circle. Fold over and press edges with a fork to seal. John. Venison Recipes. Tue, 31 Mar 2009 19:12:34 GMT http://1245.forumotion.net/venison-recipes-f1/venison-pasties-t75.htm#75 http://1245.forumotion.net/venison-recipes-f1/venison-pasties-t75.htm http://1245.forumotion.net/marinades-f9/raw-marinade-t74.htm Admin 1 carrot, pared, thinly sliced
2 shallots, minced (opt.)
2 stalks celery
1 clove garlic
1 tsp. salt
1/4 tsp. dried thyme
2 bay leaves
12 whole black peppers
2 whole cloves
2 c. red or white wine
1/2 c. salad oil

Mix them, pour over venison or any furred game as recipe directs. Refrigerate 24 hours or longer before cooking.
John.]]> Marinades. Tue, 31 Mar 2009 19:03:44 GMT http://1245.forumotion.net/marinades-f9/raw-marinade-t74.htm#74 http://1245.forumotion.net/marinades-f9/raw-marinade-t74.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-morels-and-sherry-t73.htm Admin Pigeon with Morels and Sherry Ingredients Serves 2 2 pigeon 30g butter 40ml dry sherry 1 small shallot, chopped 1tbsp celery, chopped 1tbsp carrot, chopped 4-5 morel mushrooms (dried) 300ml light game stock 100g fresh mushrooms (eg field or button), sage, thyme or herbs of choice Method Brown the pigeon using half the butter. De-glaze the pan using the sherry, and pour the liquid over the birds. Using the remaining butter, heat the shallot, celery and ... Wood Pigeon Recipes. Thu, 26 Feb 2009 15:07:55 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-morels-and-sherry-t73.htm#73 http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-morels-and-sherry-t73.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-a-black-pudding-salad-t72.htm Admin Woodpigeon and Black Pudding Salad Ingredients Serves 4 2 wood pigeons 100 g black pudding thickly sliced 100 g smoked bacon, cut into lardons 100 g bag of salad (ideally lambs lettuce or any other green salad) 2 - 3 tablespoons of olive oil 1 tablespoon of balsamic vinegar (or sherry/wine vinegar) Croûtons (optional) Salt and black pepper Method Wash the salad and put into a large bowl. Heat a frying pan with a swirl of olive oil, add the bacon and once ... Wood Pigeon Recipes. Thu, 26 Feb 2009 15:04:02 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-a-black-pudding-salad-t72.htm#72 http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-a-black-pudding-salad-t72.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeons-with-bulgar-wheat-stuffing-t71.htm Admin Pigeons with Bulgar Wheat Stuffing This recipe originates from Egypt, using pigeons, amongst other things; onions, chicken stock and bulgar wheat. Ingredients Serves 4 4 young pigeons weighing 250 g (9 oz) each 1 bunch spring onions 1/2 stick + 1 tbsp (5 tbsp) 2 1/2 oz butter 100 g (4 oz / 2/3) cup bulgar wheat 1/2 tbsp freshly chopped mint 1 tsp salt 1/2 tsp freshly ground black pepper 750 ml (24 fl oz / 3 cups) chicken stock Method Wash and dry pigeons ... Wood Pigeon Recipes. Thu, 26 Feb 2009 15:01:32 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeons-with-bulgar-wheat-stuffing-t71.htm#71 http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeons-with-bulgar-wheat-stuffing-t71.htm http://1245.forumotion.net/venison-recipes-f1/venison-roasted-with-red-wine-t70.htm Admin Venison roasted with red wine. Cook Time: 3 hours Ingredients: 1 cup dry red wine 1 cup water 1 1/2 teaspoons salt 1 large bay leaf or 2 small bay leaves 6 whole cloves 1/2 teaspoon ground allspice 1 large onion, sliced one venison roast, chuck or rump, about 4 1/2 to 6 pounds 2 tablespoons bacon drippings or oil Preparation: Combine first 7 ingredients to make a marinade. Put meat in a deep non-reactive container; pour marinade over meat. Cover and refrigerate for ... Venison Recipes. Thu, 26 Feb 2009 14:56:43 GMT http://1245.forumotion.net/venison-recipes-f1/venison-roasted-with-red-wine-t70.htm#70 http://1245.forumotion.net/venison-recipes-f1/venison-roasted-with-red-wine-t70.htm http://1245.forumotion.net/venison-recipes-f1/venison-sausages-t69.htm Admin Posted: Wed Jan 21, 2009 12:53 pm Post subject: Top sausage recipe!! -------------------------------------------------------------------------------- Sausage Recipe Base Mix: VENISON - 10kg COOKING BACON - 6kg SUGAR - 3 hpd tbsp SAGE - 2 hpd tbsp BLACK PEPPER - 1 lvl tbsp GARLIC GRANULES - 1 lvl tbsp NUTMEG - 1 lvl tbsp RUSK - 1kg (Plus equivalent Volume of water, normally 2 ltr) (Salt is not required if using bacon instead of pure pork fat.) ... Venison Recipes. Wed, 25 Feb 2009 00:46:58 GMT http://1245.forumotion.net/venison-recipes-f1/venison-sausages-t69.htm#69 http://1245.forumotion.net/venison-recipes-f1/venison-sausages-t69.htm http://1245.forumotion.net/any-others-for-recipes-which-meat-is-not-the-main-ingredient-f19/making-shortcrust-pastry-t68.htm Admin 1. The type of fat you use is a personal choice and can depend on whether or not you are a vegetarian or have anything against animal fats. My opinion is that the best flavour and texture in shortcrust pastry is when equal quantities of pure lard and butter are used. Generally speaking, the amount of fat in shortcrust pastry is half the amount of flour: thus for 4 oz (110 g) of flour you use 2 oz (50 g) of fat. The fat should be at room temperature and soft enough for a knife to make an ... Any others. For recipes which meat is not the main ingredient. Sat, 07 Feb 2009 20:04:38 GMT http://1245.forumotion.net/any-others-for-recipes-which-meat-is-not-the-main-ingredient-f19/making-shortcrust-pastry-t68.htm#68 http://1245.forumotion.net/any-others-for-recipes-which-meat-is-not-the-main-ingredient-f19/making-shortcrust-pastry-t68.htm http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/stuffed-partridge-t67.htm Admin
3 partridges
Salt pork for larding
1/2 c. sherry
Stuffing
1/4 c. water

Clean, stuff, lard and truss birds. Place in greased casserole, add water and bake in oven (350 degrees) 15 minutes. Add sherry, cover and continue cooking until tender, about 25 minutes. Serve with a grapefruit sauce. Serves 6.

John.]]> Game Bird Recipes. Pheasant, Partridge, Grouse etc Sun, 18 Jan 2009 17:24:12 GMT http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/stuffed-partridge-t67.htm#67 http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/stuffed-partridge-t67.htm http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/partridge-pie-t66.htm Admin PARTRIDGE PIE 3-4 partridge 1 stick butter 1-2 onions, cut up 6 tbsp. flour Salt and pepper Double crust pie dough Cook 3-4 partridge in salted water until tender. Cool, remove meat from bones and dice. Save broth. Melt butter in frying pan. Add onions and saute until partly done. Stir in flour. Add about 2 1/2 cups broth. Cook until thick. Add diced meat. Season to taste. Pour into bottom crust. Cover with top crust, cut slits. Bake in 375-400 degree oven until crust ... Game Bird Recipes. Pheasant, Partridge, Grouse etc Sun, 18 Jan 2009 17:21:42 GMT http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/partridge-pie-t66.htm#66 http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/partridge-pie-t66.htm http://1245.forumotion.net/duck-recipes-f7/barbecued-duck-t65.htm Admin
1 lg. duck
1 tsp. ginger
1 c. ketchup
2 tbsp. soy sauce
1 lg. jar marmalade

Rub inside of duck with ginger; then prick skin. Cook on spit 30 to 35 minutes per pound. One-half hour before the duck is done, baste with mixture of the remaining ingredients. Watch carefully because grease dripping from duck tends to flame up.
John.]]> Duck Recipes. Sun, 18 Jan 2009 17:18:01 GMT http://1245.forumotion.net/duck-recipes-f7/barbecued-duck-t65.htm#65 http://1245.forumotion.net/duck-recipes-f7/barbecued-duck-t65.htm http://1245.forumotion.net/duck-recipes-f7/roast-wild-duck-t64.htm Admin ROAST WILD DUCK Allow 1/2 black or Mallard duck per serving. Rub inside of duck lightly with salt and thyme. Stuff with cut-up onions and apples. Place in roasting pan breast side up. Put slices of orange on breasts held in place by wooden toothpicks. Baste with a sweet red wine, pouring some of the wine into duck's cavity. Baste with the wine frequently while roasting. Roast at 375 degrees for approximately 1 hour. Make gravy with drippings. Serve with wild rice. Duck Recipes. Sun, 18 Jan 2009 17:14:24 GMT http://1245.forumotion.net/duck-recipes-f7/roast-wild-duck-t64.htm#64 http://1245.forumotion.net/duck-recipes-f7/roast-wild-duck-t64.htm http://1245.forumotion.net/hare-recipes-f4/hare-or-rabbit-salami-t63.htm Admin HARE OR RABBIT SALAMI 1 hare or rabbit 1 slice onion 1 stalk celery, minced 1 bay leaf 2 tbsp. oil 2 tbsp. fat 2 tbsp. flour 2 c. hot water 1 tsp. salt 1 tbsp. Worcestershire sauce 1 tbsp. capers 12 pitted olives Chopped parsley Clean and dress rabbit. Place in baking pan and add onion, celery, and bay leaf. Brush with oil and roast at 350 degrees for 45 minutes. Remove meat from pan, add fat and flour and stir until sauce becomes rich brown in color. Add ... Hare Recipes Sun, 18 Jan 2009 17:11:20 GMT http://1245.forumotion.net/hare-recipes-f4/hare-or-rabbit-salami-t63.htm#63 http://1245.forumotion.net/hare-recipes-f4/hare-or-rabbit-salami-t63.htm http://1245.forumotion.net/rabbit-recipes-f14/rabbit-lasagne-t62.htm Admin Rabbit Lasagne. This dish was created for the last Tuscan night at the Pot Kiln and was a roaring success. It is melt in the mouth tender and worth every bit of the effort to make it. This is a dish for when you have time to get stuck in. It can be made in advance and finished in the oven when you are ready for it. Serves 8 Ingredients 4 wild rabbits, offal removed and jointed up Duck or goose fat to cover 8 Rosemary sprigs 4 BULBS garlic, cut in half across ... Rabbit Recipes. Wed, 14 Jan 2009 03:10:59 GMT http://1245.forumotion.net/rabbit-recipes-f14/rabbit-lasagne-t62.htm#62 http://1245.forumotion.net/rabbit-recipes-f14/rabbit-lasagne-t62.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-bacon-and-black-pudding-t61.htm Admin Serves 8 Ingredients 8 Pigeon Breasts, skin off 16 rashers Smoked Streaky Bacon (preferably dry cured) 1 Black Pudding, as firm as you can find splash of Jerez Vinegar Olive oil Mixed fresh leaves, washed and dried Thick Balsamic vinegar Extra virgin olive oil White wine vinegar Grain mustard Honey Maldon Salt & Freshly ground Pepper Method Make the French Dressing by mixing 2 parts Extra virgin olive oil to 1 part white wine vinegar. 1 tsp mustard ... Wood Pigeon Recipes. Wed, 14 Jan 2009 03:06:59 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-bacon-and-black-pudding-t61.htm#61 http://1245.forumotion.net/wood-pigeon-recipes-f5/wood-pigeon-with-bacon-and-black-pudding-t61.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-and-potato-pie-t60.htm Admin Ingredients 2 breasts of pigeon seasoned flour ¼ lb stewing steak cut into small pieces seasoning ¾ lb potatoes stock 4 oz mushrooms ½ lb rough puff, flaky or short pasty 1 large onion, parboiled Method Cut the breast into 4 pieces right through the bones. Dip them and the steak in seasoned flour. Peel and slice potatoes, mushrooms and onion. Put ingredients into a pie dish and season. Three quarters fill the dish with hot stock. Cover ... Wood Pigeon Recipes. Wed, 14 Jan 2009 02:58:07 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-and-potato-pie-t60.htm#60 http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-and-potato-pie-t60.htm http://1245.forumotion.net/sauces-f10/espagnole-sauce-t59.htm Admin Ingredients 2 tablespoons oil 2oz bacon 2 carrots 2 oz mushroom peelings 2 tablespoons flour 1 onion 1 bouquet garni 2 pt good stock 2 tablespoons tomato puree 1 clove garlic 1 wineglass white wine Seasoning 1 glass sherry Method Dice the bacon and vegetables finely. Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, ... Sauces. Wed, 14 Jan 2009 02:55:20 GMT http://1245.forumotion.net/sauces-f10/espagnole-sauce-t59.htm#59 http://1245.forumotion.net/sauces-f10/espagnole-sauce-t59.htm http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-daube-t58.htm Admin Wild Boar Daube Recipe Origin: French Period: Traditional Ingredients: Daube is a classic French stew traditionally made with cubed beef that's braised in wine (originally white wine). This recipe substitutes wild boar for the beef. Variations also call for the addition of olives or prunes (which are omitted here). 1.5kg wild boar haunch cut into 5cm cubes For the Marinade 360ml dry white wine, white vermouth (or red wine) 60ml brandy 2 tbsp olive oil 1 tsp salt several ... Wild Boar Recipes. Wed, 14 Jan 2009 02:43:55 GMT http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-daube-t58.htm#58 http://1245.forumotion.net/wild-boar-recipes-f6/wild-boar-daube-t58.htm http://1245.forumotion.net/goose-recipes-f22/goose-with-stuffing-t57.htm Admin Roast Goose with Stuffing Stuffing: 10 (1 inch thick) slices French bread, cut into cubes 1 cup dried currants 4 apples - peeled, cored and sliced 1 tablespoon dried thyme 4 tablespoons butter, melted 1 tablespoon vegetable oil 1 (10 pound) goose 1 onion, chopped 1 carrot, chopped 1 stalk celery, chopped 1 clove garlic, minced 1 bay leaf 3 whole cloves 1 sprig fresh thyme 1 sprig fresh marjoram 1/4 cup white wine 1 teaspoon tomato ... Goose Recipes. Wed, 14 Jan 2009 02:29:15 GMT http://1245.forumotion.net/goose-recipes-f22/goose-with-stuffing-t57.htm#57 http://1245.forumotion.net/goose-recipes-f22/goose-with-stuffing-t57.htm http://1245.forumotion.net/squirrel-recipes-f17/squirrel-stew-t56.htm Admin You need,- 2 cleaned squirrels 1 tbl. salt 1 gal. water 1 chopped onion 1 pint lima beans 6 ears of corn 1/2 lb. salt pork Peeled potatoes 1 tsp. pepper 2 tsp. sugar 1 quart sliced tomatoes Cut squirrels into pieces. Add salt to water and set to boil. Then add onion, lima beans, corn, salt pork, potatoes, pepper and squirrel pieces. Cover and simmer 2 hours. Then add sugar and tomatoes. Simmer 1 hour longer. Then serve. John. Squirrel Recipes Wed, 14 Jan 2009 02:24:17 GMT http://1245.forumotion.net/squirrel-recipes-f17/squirrel-stew-t56.htm#56 http://1245.forumotion.net/squirrel-recipes-f17/squirrel-stew-t56.htm http://1245.forumotion.net/game-fish-recipes-salmon-trout-etc-f11/potato-salmon-chowder-t55.htm Admin You need--- 4 c. peeled potatoes, cut in 1/2 inch cubes 1 c. sliced carrots 1 tbsp. salt 3 c. water 1 (10 oz.) pkg. frozen peas 1/2 tsp. Worcestershire sauce 1/2 c. margarine 1/3 c. chopped onion 1/4 c. flour 5 c. milk 1 lb. can salmon 1 c. celery, thinly sliced Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. ... Game fish recipes. Salmon, Trout etc Wed, 14 Jan 2009 02:20:40 GMT http://1245.forumotion.net/game-fish-recipes-salmon-trout-etc-f11/potato-salmon-chowder-t55.htm#55 http://1245.forumotion.net/game-fish-recipes-salmon-trout-etc-f11/potato-salmon-chowder-t55.htm http://1245.forumotion.net/rabbit-recipes-f14/mustard-rabbit-t54.htm Admin Mustard Rabbit 1 reviews (Average Rating: 4 ) Prep Time: 15 Minutes Cook Time: 75 Minutes Total Time: 90 Minutes Ingredients: 2-1/4 lbs. rabbit, cut up, liver discarded or set aside for another use 1/3 cup Dijon mustard 3 Tbsps. canola oil 1 Tbsp. unsalted butter 1-1/2 cups dry white wine 2 onions\cooked, finely chopped 1 Tbsp. all purpose flour 1-1/2 cups chicken stock, or rabbit stock 1 sprig fresh rosemary, or thyme, summer savory or tarragon 1 ... Rabbit Recipes. Wed, 14 Jan 2009 02:07:17 GMT http://1245.forumotion.net/rabbit-recipes-f14/mustard-rabbit-t54.htm#54 http://1245.forumotion.net/rabbit-recipes-f14/mustard-rabbit-t54.htm http://1245.forumotion.net/venison-recipes-f1/seared-fillet-of-muntjac-with-flageolet-beans-t53.htm Admin Seared fillet of muntjac with flageolet beans 2 fillets of Muntjac, each trimmed of all sinew and cut into 3 Small bunch of thyme 2 cloves of garlic 3 tbsp olive oil 450 g washed tinned flageolet beans 2 shallots, finely chopped 1 red onion, finely chopped 1 small bunch of chopped flat parsley 24 cherry tomatoes, cut in half Salt and Pepper 1 lemon 1 glass red wine 25 g butter 1 tbsp flour Grate one clove of garlic with half the thyme, and half the olive ... Venison Recipes. Wed, 14 Jan 2009 01:48:37 GMT http://1245.forumotion.net/venison-recipes-f1/seared-fillet-of-muntjac-with-flageolet-beans-t53.htm#53 http://1245.forumotion.net/venison-recipes-f1/seared-fillet-of-muntjac-with-flageolet-beans-t53.htm http://1245.forumotion.net/goose-recipes-f22/goose-casserole-t52.htm Admin You need- 4 Goose breasts. 1 medium, chopped onion. 1 tspn old bay seasoning. 2 tbsp butter. 2 boxes of long grain rice. (not the quick cooking stuff) 1 tspn salt. 1/2 tspn pepper. Cut the goose breasts into cubes. Using a large pan, melt the butter and cook the onion. Now remove the onion and add the goose to the pan and cook until almost done. Cook the rice according to packet directions- minus 15 minutes. (The rice should still have alot of water with it) Next, add the ... Goose Recipes. Thu, 13 Nov 2008 20:56:59 GMT http://1245.forumotion.net/goose-recipes-f22/goose-casserole-t52.htm#52 http://1245.forumotion.net/goose-recipes-f22/goose-casserole-t52.htm http://1245.forumotion.net/sauces-f10/game-sauce-t51.htm sammijojo 1 tbsp worcestershire sauce.
1 knob of butter.
1 tsp thyme.
1/2 tsp rosemary.
1/2 tsp savoury.

Melt the jelly and the butter over a low heat.
Now add all of the remaining ingredients.
Use as a basting sauce for any dark, wild game.]]> Sauces. Tue, 11 Nov 2008 21:29:52 GMT http://1245.forumotion.net/sauces-f10/game-sauce-t51.htm#51 http://1245.forumotion.net/sauces-f10/game-sauce-t51.htm http://1245.forumotion.net/duck-recipes-f7/apple-duck-t50.htm sammijojo 2 large, peeled and sliced onions.
2 large, cored and sliced apples.
Salt and pepper.

Put the apples and the onions in a baking dish, then place the duck halves breast side up on top.
Now cover and bake for about an hour at 325 degrees, until the duck is tender. Then uncover and put under broiler until the duck is brown. Then serve.]]> Duck Recipes. Tue, 11 Nov 2008 21:20:06 GMT http://1245.forumotion.net/duck-recipes-f7/apple-duck-t50.htm#50 http://1245.forumotion.net/duck-recipes-f7/apple-duck-t50.htm http://1245.forumotion.net/marinades-f9/marinade-for-game-t49.htm sammijojo 1 crushed garlic clove.
1 1/2 tsp sugar.
1 tsp ground ginger.
1 chopped onion.
1/3 salad oil.
1 tsp salt.
Mix all together. Marinate the meat for 2 hours or overnight. As you prefer.]]> Marinades. Tue, 11 Nov 2008 21:09:31 GMT http://1245.forumotion.net/marinades-f9/marinade-for-game-t49.htm#49 http://1245.forumotion.net/marinades-f9/marinade-for-game-t49.htm http://1245.forumotion.net/venison-recipes-f1/venison-in-ale-t48.htm Admin You need, 1 1/2 lbs of venison. 4 bay leaves. Mushrooms. 1 onion, chopped. 1 bottle of dark ale. Worcester sauce. 1 stock cube. 1 tin of tomatoes. Plain flour. Salt and pepper. The method. Dice the venison, cover in flour and fry until brown on all sides. Add the onion to the venison and fry until soft. Now move the meat and onions to a casserole dish and add the ale, mushrooms, tomatoes, bay leaves, worcester sauce, stock cube and finally, salt and pepper. Add enough ... Venison Recipes. Sun, 26 Oct 2008 20:39:34 GMT http://1245.forumotion.net/venison-recipes-f1/venison-in-ale-t48.htm#48 http://1245.forumotion.net/venison-recipes-f1/venison-in-ale-t48.htm http://1245.forumotion.net/game-fish-recipes-salmon-trout-etc-f11/smoked-salmon-with-scrambled-egg-and-potato-nibbles-t47.htm Admin This makes about 10. Prep time about 30 mins Cook time about 10 mins. You need, 2 eggs, beaten. 2 tbsp double cream. 2 spring onions, sliced. 2 oz smoked salmon, chopped. 1 oz lumpfish roe. 1 tbsp butter. 5 new potatoes, cooked Salt and pepper. Method. Melt the butter in a pan then in a bowl, mix the cream and the eggs together and season. Add the cream and egg mixture to the pan on a medium heat, continuously stirring until the eggs are just cooked. Cut the ... Game fish recipes. Salmon, Trout etc Sun, 26 Oct 2008 08:35:01 GMT http://1245.forumotion.net/game-fish-recipes-salmon-trout-etc-f11/smoked-salmon-with-scrambled-egg-and-potato-nibbles-t47.htm#47 http://1245.forumotion.net/game-fish-recipes-salmon-trout-etc-f11/smoked-salmon-with-scrambled-egg-and-potato-nibbles-t47.htm http://1245.forumotion.net/rabbit-recipes-f14/bunny-burgers-t46.htm Ben. Ingredients. 2 small onions. 4 rashers of bacon. The meat from 1 rabbit. 4 slices of bread, processed into breadcrumbs. 1 teaspoon mixed herbs. 1 tbsp worcester sauce. 1 egg. Method. Finely chop the rabbit, the onion and the bacon. Add all the ingredients together and mix well. You can decide the size of the burgers but this recipe will make approx 10-12 small burgers. If you prefer a spicier burger, add a teaspoon of chillie powder. Note also that there is no fat ... Rabbit Recipes. Thu, 23 Oct 2008 19:52:25 GMT http://1245.forumotion.net/rabbit-recipes-f14/bunny-burgers-t46.htm#46 http://1245.forumotion.net/rabbit-recipes-f14/bunny-burgers-t46.htm http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/pan-fried-pheasant-with-creamed-mushrooms-t45.htm Admin Serves 1 so adjust for more people. Ingredients. 1 skinless pheasant breast. 1 oz butter. 1/2 red onion, chopped. 6 sliced mushrooms. 1 tsp Soy sauce. 2 tbsp olive oil. A few Chives. 3 fl ozs double cream. Method. Cut the pheasant breast into three and saute in the butter until cooked. Seperately, saute the onion and the mushrooms in the olive oil. Now add the soy sauce and the cream, stiring continuously. Simmer for about a minute and pour over the pheasant. Garnish ... Game Bird Recipes. Pheasant, Partridge, Grouse etc Thu, 23 Oct 2008 19:33:46 GMT http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/pan-fried-pheasant-with-creamed-mushrooms-t45.htm#45 http://1245.forumotion.net/game-bird-recipes-pheasant-partridge-grouse-etc-f3/pan-fried-pheasant-with-creamed-mushrooms-t45.htm http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-and-asparagus-with-cheese-and-a-herb-dressing-t44.htm Admin This serves 1 so adjust accordingly. Prep time, approx 20 minutes. Cook time, approx 10 minutes. You need, 1 pigeon breast. 2 tbsp olive oil. 4 Asparagus spears. 3 slices Roquefort cheese. Salt and pepper. And for your herb dressing. 4 tbsp olive oil. 1 crushed clove garlic, optional. Juice of 1 lemon. A handful of Parsley. A handful of Chives. Salt. Method. Boil the Asparagus for about 2 1/2 minutes until tender, then drain well. Now place on a plate ... Wood Pigeon Recipes. Thu, 23 Oct 2008 18:53:56 GMT http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-and-asparagus-with-cheese-and-a-herb-dressing-t44.htm#44 http://1245.forumotion.net/wood-pigeon-recipes-f5/pigeon-and-asparagus-with-cheese-and-a-herb-dressing-t44.htm http://1245.forumotion.net/venison-recipes-f1/roast-shoulder-of-roe-deer-my-way-t43.htm Admin You need. 1 shoulder of Roe Deer. Dried herbs, parsley, thyme and rosemary. (You can use your own favourites) A packet of fat smoked bacon mis-shapes. Method. Lay a piece of tin foil on a flat surface and spread some fat bacon on the foil, sprinkle the dried herbs all over the bacon. Now lay the venison on the bacon and sprinkle dried herbs on the venison and more bacon top. Loosely fold the foil over and seal the ends. Roast at gas mark 5 for about 2 and a 1/2 hours. Serve ... Venison Recipes. Mon, 06 Oct 2008 17:31:51 GMT http://1245.forumotion.net/venison-recipes-f1/roast-shoulder-of-roe-deer-my-way-t43.htm#43 http://1245.forumotion.net/venison-recipes-f1/roast-shoulder-of-roe-deer-my-way-t43.htm http://1245.forumotion.net/venison-recipes-f1/rack-of-venison-with-a-mustard-and-rosemary-crust-t42.htm Admin Will serve 4 people. You need, 1 rack of venison. Salt and pepper. And for the mustard and rosemary crust: 3 finely chopped cloves of garlic. Optional. 3 tbsp softened butter. 2 tbsp mustard. 3 tbsp rosemary, finely chopped. 6 tbsp parsley, finely chopped. 8 tbsp white breadcrumbs. Preheat your oven to 200C or Gas mark 6. Season the venison all over. Using a sharp knife,lightly score the venison in a criss cross patern, this will help the crust stick to the venison. Mix ... Venison Recipes. Mon, 06 Oct 2008 17:04:20 GMT http://1245.forumotion.net/venison-recipes-f1/rack-of-venison-with-a-mustard-and-rosemary-crust-t42.htm#42 http://1245.forumotion.net/venison-recipes-f1/rack-of-venison-with-a-mustard-and-rosemary-crust-t42.htm