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.
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.