Try to get the book "Rabbit on a shovel" by Lummo (cant remember how to spell it). This thing has a heap of recipes and is a good read too.
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Try to get the book "Rabbit on a shovel" by Lummo (cant remember how to spell it). This thing has a heap of recipes and is a good read too.
I've heard of Hair Pie before, but hair rissole?:pQuote:
Originally Posted by EchiDna
she did... problem was when you chewed hard enough, the feckin pellets get stuck in your teeth... so you tend not to chew too much :eek:Quote:
Originally Posted by Roverray
geez these numpties... I dunno...:DQuote:
Originally Posted by numpty
way off topic, but there is a topgear where clarkson eats a hair omelette (of his own hair!) cooked by Antony Worrall Thomson
http://en.wikipedia.org/wiki/Antony_Worrall_Thompson
Being a wog I grew up eating rabbits that we used to hunt with ferrets and nets from out at Oberon nd Bathurst.
Rabbit makes the best red pasta sauce:
2 onions brown chopped
6-8 cloves of garlic crushed and chopped fine
2 bay leaves
Italian Herbs - just a sprinkle
2 small hot chillies (if you dont like it hot leave them out
2 rabbits cut into pieces that have been soaked in water with lemon juice for an hour or two
1 can tomato puree
1 can crushed tomatoes
1 can whole peeled tomatoes
Brown onions nd garlic then add rabbit pieces nd brown for 5 minutes
add herbs and chillies
throw in tomotoes and a can of water
bring to boil nd then simmer when boiling for 2 hours. Check the thickness nd if required add more water. Reduce until thick
Take out rabbit and boil water in another pot and cook pasta
drain pasta and add sauce.
Have the rabbit pieces as second course with salad and a good red wine.
Belisimo
This is a traditional rabbit stew i got from a friend in Malta its one of there stable meals,iv tryed it its beautiful :)
STUFFAT TAL-FENEK (Rabbit Stew)
1 rabbit
2 onions, sliced
6 garlic cloves, peeled
3 large tomatoes, peeled and chopped
2 tsp tomato paste
3 potatoes, peeled adn quartered
6 carrots peeled and sliced
1 cup peas
2 bay leaves
mixed herbs
1 tsp olive oil
1 stock cube
salt and pepper
1 1/4 cups red wine
flour
1. Add salt and pepper to flour. Mix well.
2. Roll rabbit portions in seasoned flour.
3. Cook rabbit in olive oil until slightly brown.
4. Add onions, garlic, tomatoes and potatoes to the pot.
Pour some of the wine over the ingredients. Add tomato paste,
stock cube and bay leaves.
5. Add kidney, liver and peas. Bring to a boil and simmer for
about 1 1/2 hours. Add more wine if sauce begins to dry up.
Cheers :)
Greg
As mentioned before, I also am underwhelmed by rabbit.
But can anyone explain the 'aged' thing as in aged meat. I know how to do it, but it doesn't seem right, fair or hygenic! In my house, anything not eaten soon after, unpacking/defrosting is turfed!. Weren't we always told not to eat rotten meat?
Anyone add a scientific type of explanation?
Ralph
im hoing to try that this weekQuote:
Originally Posted by googe
Quote:
Originally Posted by Ralph1Malph
I too am sceptical about aged meat, but I have no idea what is offered for sale in our shops.
I found this explanation from;
http://thegrillroom.com.au/about.html
Wet aged versus dry aged.
Properly aged beef is clearly superior in taste and tenderness. There are two ways meat is aged being wet-aged or dry-aged.
Dry Aged Beef
The dry-ageing process begins in a strictly controlled temperature and humidity level–where beef ages for approximately 21 days. During dry-ageing, two things take place. First, the additional ageing time allows the breakdown of fibrous tissues and second, the monitored atmosphere causes evaporation–meaning that the meat loses its moisture. As moisture decreases and the meat consequently shrinks, the remaining flavour intensifies. Because of the extra time and the shrinkage of the meat, dry-aged beef commands a significantly higher price than wet aged beef does.
Wet Aged Beef
The wet-ageing process is carried out with the meat carefully packaged to prevent oxidation. These bags are then placed into coolers for “wet ageing” before the beef is finally cut and packaged. This extra time (in a controlled atmosphere) allows the fibres of the meat to begin to break down and reach an extra level of tenderness. Because wet-aged beef isn’t exposed to air (like its dry-aged counterpart), it doesn’t lose as much moisture through evaporation; and the result, - delicious, flavourful and tender meat.
Different outlets use different ageing periods. However, it is safe to say that the more time the meat is allowed to wet age, the better the end product will be. we allow our meat to wet age in a highly controlled environment for a minimum of 28 days, with the normal ageing period being between 35-40 days. This maximises the tenderness of the meat and enhances the flavour even further. We know that every piece of steak we put out to our customers has been wet aged perfectly and will present an amazing texture and flavour”.
A mate of mine work at an Abattoir outside of Toowoomba and he buys aged rump. It's very tender and tasty.
Trying to find my mates cypriot recipe , but it is similar to the maltese one but no chillies,
the quickest and easiest, is, once gutted and cleaned, take a green eucalypt branch, as thick as your thumb, skewer the rabbit, and rubb it inside out with plum sauce, the hold it over a fire that has gone to coals, cooking time depends on size of rabbit,
very tasty,
john