Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Poachers Pot.

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    Poachers Pot.

    Post  Admin on Thu Oct 13, 2016 9:40 am

    Serves 10 or 12.

    You will need.

    1 Rabbit or 1.25kg Chicken
    2 Pigeons, halved
    1 Grouse
    1 Pheasant
    1kg Venison or Gammon Joint, diced
    50g Flour
    2 Medium Turnips, peeled and cut into 2cm cubes
    2 Large Onions, peeled and sliced
    3 Large Carrots, spooed and cut into rings
    1 Large Savoy Cabbage, outer leaves and stalks removed, quartered
    4 Sprigs Fresh Thyme
    4 Sprigs Fresh Sage
    4 Sprigs Fresh Parsley
    15g Salt
    1 Teaspoon Black Pepper
    300ml Red Wine
    1 Bloody Big Pot

    Method:

    1. Place rabbit & game joints in a bowl and rub with flour.
    2. Put all veg, except cabbage, into pot. Add game, rabbit and venison.
    3. Sprinkle herbs, salt & pepper and add enough water to cover meat.
    4. Cover closely and bring to boil.
    5. Simmer slowly for 2 hours.
    6. Add cabbage and red wine and simmer for a further 30 minutes.
    7. Serve with bread and butter.

      Current date/time is Sat Aug 19, 2017 4:31 pm