Okay, I live in a lovely semi rural location, but I've stopped, and picked up freshly killed rabbits and pheasants at the side of the road for years. The last pheasant I had was so mangled that after I hung it for four days, plucked it, and then I brazed it slowly under a low heat, I then stripped the meat off the broken bones, put it under pastry in a port wine sauce, and everyone loved it. Only afterwards did I tell them what was in the pie. You can do exactly the same with rabbits and a white wine sauce. And a good tip is that if you have other offal in the freezer that youve picked up cheap, you can braze that in the same oven in a separate dish and reheat, saving on gas or electricity into the bargain. Today I made a Highland Cottage pie for my mum, a close friend and myself, but I boiled the Swede first saving the water to then boil the potatoes in it, then I saved that water which will be the basis for tomorrow's soup. And if you want me to prepare dinner for you, I could be The Naked Chef. |
