As most folks who have been reading for a while know, I am on a steady, never ending learning curve on old ways to use and perserve all kinds of food that the farm produces.
I got a new cookbook called A Hunter’s step by step guide to cooking Game, Recipes by Andy Parle,this is a english cookbook and it show’s in a number of way, its always a very good thing to stretch your palate and this book will indeed do that, the bonus, many! of the recipes are in fact for critters I raise on the farm, while I am not hunting in the woods or pastures of England for them, I still have access to free range sometimes “gamey” meat.
The one that I am currently trying is Potted Rabbit (photos pending, when I can find the camera, its somewhere on the farm, but I sort of misplaced it yesterday)
I tried very hard to stay with the recipe but needed to keep to the march challange rules so a few tiny tweeks were needed, I will note them as they happened, they say that this meat will keep in a cool spot or the fridge for at least a month or more..
- 1 Rabbit, cleaned, cut up, and soaked in salt water overnight-Farmgal Note, I used parts of two rabbits, as I took the tenderloins out of the rabbits for a different use. I was not about to let the best part be cooked and chopped up.
- 4 oz of pork Shoulder-Didn’t have it, so used Lamb Shoulder instead, I know its a stronger meat, but I carefully trimmed all fat off it, so that it was as plain of lamb as I could get it.
- 2 cups of duck fat
- 2 cloves
- 6 peppercorns
- 1 cinnamon stick
- 4 garlic cloves -I used frozen minxed Garlic
- 1 bay leaf
- 1 large carrot- I used frozen diced
- 1 med leek-I used dried leek
So rince your rabbits in cold water, dry and cut into joints, put the rabbit and the pork/trimmed lamb into roaster, it must hold all the meats in one level, melt your duck fat and pour over top, then add your spices, garlic and herbs, set your oven to 200 and slow roast them covered for around 2 hours or more till the meat is soft and falling off the bones. Remove the meat from the dish, strain the fat and hold it for later.
While the meat is still warm, take it off the bones, and chop it finely, in a different pan, take a little of the fat and fry up your finely diced carrot, the add your leek, mix them into the chopped meat in a bowl and then add a ladle of duck fat and beat, continue, until the meat/veggie mix will not take any more fat, (they said three ladles, mine must be small as it took four), salt and pepper to taste.
Sterilze your glass jars and while still hot, fill it with the rabbit mixture, leave a bit of room on the top and cover with a layer of duck fat, allow to cool, then store in a cool place or in the fridge.. Its to be served on toast with pickles..
This is a very high calorie snack or lunch sandwhich filling, now while they said to serve it on toast, I put a layer of it in a oatmeal sandwhich with hot mustard, and lots of baby spinach and it was delightful, no butter, no mayo required, it has amazing mouth feel and a little of this goes along way.