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Game Recipes and Tips

12467…12

Comments

  • #92
    clivej
    Registered Users, Registered Users 2 Posts: 7,059 ✭✭✭clivej


    flanum wrote: »
    by jaysus there hard to hit... finally got a coupla boxes of 9 1/2 ... have been attempting to hit them wiley feckers with 6's (opportunely, while on duck patrol) and seeing as i was flushing (and missing) so many snipe i went with the "salt grain"... yay.. got (nearly) every bird.... so.. best i can garner from youtube etc.. is treat it like woodcock.. ie pluck/draw/ and thread beak thru legs(maybe wrap a rasher round it??) .. grill or oven 20 mins approx?? what would ye serve yourself with it? i was just thinkin maybe a small plate of baby spuds (2 or 3) a couple of clorets of cauli, and a small scoop of ???? sauce??? i was half thinking of a fish sauce or pepper sauce??? all suggestions welcome!!
    shannonpowerlab wrote: »
    Do you make it that spicy?

    Though there are times when I thought I could have gone easy on chilli peppers...It is a bit like some kind of addiction...keep adding a bit more each time for an extra bit of zing but regret it in the morning...
    shannonpowerlab wrote: »
    Is there a rabbit season? I was thinking of picking up some rabbits to make some rabbit stew...
    shannonpowerlab wrote: »
    Ahhhhh...look at the doggie!
    Feidhlim Dignan wrote: »
    no you can shoot them alll year round, but i wouldnt shoot them in summer as they have young. now is a great time for them
    shannonpowerlab wrote: »
    So I thought I'll be off shooting but it turns out that my license is issued with 1 incorrect serial number digit so the license is not valid....Bah!:mad:

    And WHAT has any of this to do with the
    GAME RECIPES AND TIPS section


  • #93
    CJhaughey
    Registered Users, Registered Users 2 Posts: 14,907 ✭✭✭✭CJhaughey


    Just a heads up if any of you are keen cooks and enjoy cooking your game.
    The Good Food channel on Sky has a program called hunger for the wild, it is set in New Zealand and has a couple of chefs from a top restaurant kiling and cooking all kinds of wild foods Fish, Deer, Pig, Duck, Hare, Rabbit etc.
    I only found it in the last few weeks so have missed quite a few episodes.
    The programme on tonight had them shooting Hares and cooking them as burgers and fillets.


  • #94
    CJhaughey
    Registered Users, Registered Users 2 Posts: 14,907 ✭✭✭✭CJhaughey


    Heads up, tonights episode is dealing with Venison in Fiordland.


  • #95
    Thomasofmel
    Registered Users Posts: 429 ✭✭Thomasofmel


    Shot a rabbit early this morning and put it on the bbq in the afternoon - it was in a spicy sauce for a while before the bbq - maybe the rabbit was too small or I just had it too long on the bbq :( bit too dry and strong flavored - not at all the same taste that I am used to :eek:

    Any suggestions for the next one :cool:


  • #96
    CJhaughey
    Registered Users, Registered Users 2 Posts: 14,907 ✭✭✭✭CJhaughey


    Thomasofmel wrote: »
    Shot a rabbit early this morning and put it on the bbq in the afternoon - it was in a spicy sauce for a while before the bbq - maybe the rabbit was too small or I just had it too long on the bbq :( bit too dry and strong flavored - not at all the same taste that I am used to :eek:

    Any suggestions for the next one :cool:
    Rabbit is far to dry to BBQ without a lot of fat on it.
    Try wrapping it in Rashers or putting belly pork pieces next to it.
    I find it dries out too fast on coals and really needs to be cooked in a sauce to get the most from it.


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  • #97
    Traumadoc
    Registered Users, Registered Users 2 Posts: 2,523 ✭✭✭Traumadoc


    CJhaughey wrote: »
    Rabbit is far to dry to BBQ without a lot of fat on it.
    Try wrapping it in Rashers or putting belly pork pieces next to it.
    I find it dries out too fast on coals and really needs to be cooked in a sauce to get the most from it.

    There is an interesting piece in one of the english shooting magazines this month about preparing rabbit - how rabbit originally came to these islands with the romans. and is avery dry meat

    Anyhow the chef recommends soaking the rabbit in salted water overnight - then slow cooking in cider over 2 hours (add onions and potatoes) then add cream towards the end.

    I gave it a try and have to say it worked a treat, the meat just fell off the bone. very tender.


  • #98
    It wasn't me!
    Registered Users, Registered Users 2 Posts: 13,034 ✭✭✭✭It wasn't me!


    Rabbits need to be slow-cooked, so if you want to do them in the barbecue, turn it down low, raise it up a little, and do it in a tinfoil package with some olive oil, various chopped vegetables and herbs and maybe a few bacon lardons, should be quite tasty that way.


  • #99
    Tackleberrywho
    Closed Accounts Posts: 8,590 ✭✭✭Tackleberrywho


    It wasn't me! wrote: »
    Rabbits need to be slow-cooked, so if you want to do them in the barbecue, turn it down low, raise it up a little, and do it in a tinfoil package with some olive oil, various chopped vegetables and herbs and maybe a few bacon lardons, should be quite tasty that way.

    Cook them in a banana leaf in a mauri oven either!
    Or wrap them in a little streaky rashers and then in Alu foil.

    I can supply rabbits!:pac::pac:


  • #100
    It wasn't me!
    Registered Users, Registered Users 2 Posts: 13,034 ✭✭✭✭It wasn't me!


    Did some bunny kebabs last summer. A friend of mine baked the bread and made salad, I shot and cooked the rabbits. Was very tasty.


  • #101
    Tackleberrywho
    Closed Accounts Posts: 8,590 ✭✭✭Tackleberrywho


    It wasn't me! wrote: »
    Did some bunny kebabs last summer. A friend of mine baked the bread and made salad, I shot and cooked the rabbits. Was very tasty.

    yer makin me hungry now!


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  • #102
    pedroeibar1
    Closed Accounts Posts: 5,108 ✭✭✭pedroeibar1


    Traumadoc wrote: »
    Anyhow the chef recommends soaking the rabbit in salted water overnight - then slow cooking in cider over 2 hours (add onions and potatoes) then add cream towards the end.

    I gave it a try and have to say it worked a treat, the meat just fell off the bone. very tender.

    That is a recipie from Normandy - except you do not mention the calvados!
    There is another from Dijon, using wholegrain mustard and cream.
    P.


  • #103
    Dusty87
    Closed Accounts Posts: 2,920 ✭✭✭Dusty87


    I think i remember Bunnyshooter on here talking about how he does them on the BBQ. He minces them also and makes burgers i think he said.


  • #104
    Tackleberrywho
    Closed Accounts Posts: 8,590 ✭✭✭Tackleberrywho


    Dusty87 wrote: »
    I think i remember Bunnyshooter on here talking about how he does them on the BBQ. He minces them also and makes burgers i think he said.

    Cooks like chicken on a barbecue.
    In a month this seasons rabbits will be 3/4 size so they will be at their nicest!


  • #105
    Dusty87
    Closed Accounts Posts: 2,920 ✭✭✭Dusty87


    Do you push the piss out of the ones you eat Tack. I do but is it neccessary if you prpare it straight away when you get home??


  • #106
    Tackleberrywho
    Closed Accounts Posts: 8,590 ✭✭✭Tackleberrywho


    Dusty87 wrote: »
    Do you push the piss out of the ones you eat Tack. I do but is it neccessary if you prpare it straight away when you get home??

    If I was going to eat a bunny i'd panch him straight away as it's very easy done.
    in fact bring a ziplock bag and skin and all leave for the grey crow.

    You should give me a shout one of the evenings and i'll show ya ;)


  • #107
    Dusty87
    Closed Accounts Posts: 2,920 ✭✭✭Dusty87


    Yea sure i still have your bipod. I know how to do it but was wondering is it neccessary.
    Sore head this morning:p


  • #108
    theirishguy
    Registered Users Posts: 269 ✭✭theirishguy


    Traumadoc wrote: »
    Anyhow the chef recommends soaking the rabbit in salted water overnight - then slow cooking in cider over 2 hours (add onions and potatoes) then add cream towards the end.
    thats the way my granny thought me, except she use's red wine and makes some plum sauce with chopped pineapples emmmm lovely!:eek:


  • #109
    underthetumb
    Registered Users, Registered Users 2 Posts: 216 ✭✭underthetumb


    do any of you eat the liver from deer, would love to know of the best ways to cook it. i like lambs liver, does it taste anything like it.


  • #110
    theirishguy
    Registered Users Posts: 269 ✭✭theirishguy


    underthetumb wrote: »
    do any of you eat the liver from deer, would love to know of the best ways to cook it. i like lambs liver, does it taste anything like it.
    hmm i wouldnt think so wouldnt the deer liver be infected with parasites?


  • #111
    underthetumb
    Registered Users, Registered Users 2 Posts: 216 ✭✭underthetumb


    why would that be. you would hardly eat the meat of the animal if the liver was infected with parasites


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  • #112
    Eddie B
    Registered Users, Registered Users 2 Posts: 1,979 ✭✭✭Eddie B


    underthetumb wrote: »
    do any of you eat the liver from deer, would love to know of the best ways to cook it. i like lambs liver, does it taste anything like it.

    Just throw it on the pan! Mmmmmmm tasty!!


  • #113
    Tackleberrywho
    Closed Accounts Posts: 8,590 ✭✭✭Tackleberrywho


    underthetumb wrote: »
    do any of you eat the liver from deer, would love to know of the best ways to cook it. i like lambs liver, does it taste anything like it.

    Generally if it is a young animal it will not have fluke in it, But one can not be sure without opening it.

    I would not be a fan of it as I have seen liver fluke in the flesh before.

    Nasty buggers


  • #114
    cbrjohnthou
    Closed Accounts Posts: 202 ✭✭cbrjohnthou


    Tackleberrywho wrote: »
    Generally if it is a young animal it will not have fluke in it, But one can not be sure without opening it.

    I would not be a fan of it as I have seen liver fluke in the flesh before.

    Nasty buggers

    Well thats turned me off ever eating deer liver EVER again:D:D, cheers Tack!


  • #115
    Tackleberrywho
    Closed Accounts Posts: 8,590 ✭✭✭Tackleberrywho


    shank1 wrote: »
    Well thats turned me off ever eating deer liver EVER again:D:D, cheers Tack!

    I saw it in lambs liver, obviously was not dosed

    Sorry about that Shank if the liver looks healthy it should be ok


  • #116
    cbrjohnthou
    Closed Accounts Posts: 202 ✭✭cbrjohnthou


    Tackleberrywho wrote: »
    I saw it in lambs liver, obviously was not dosed

    Sorry about that Shank if the liver looks healthy it should be ok

    Think I'll play it safe and steer clear of it, I saw a lad eating it raw once the dirty animal:).


  • #117
    underthetumb
    Registered Users, Registered Users 2 Posts: 216 ✭✭underthetumb


    think you just made my mind up too, lol


  • #118
    SD308
    Registered Users Posts: 51 ✭✭SD308


    What God made BBQ's for.

    photo.jpg


  • #119
    buckshotbrolan
    Registered Users Posts: 124 ✭✭buckshotbrolan


    theirishguy wrote: »
    hmm i wouldnt think so wouldnt the deer liver be infected with parasites?

    The last three deer i have shot had liver fluke.
    My friend who taught me to stalk cut the fluke out, flashed fry'd the liver and ate it ( all three but not at once!).
    Not my cup of tea but with wild animals you have to expect them to have some natural diseases.
    Haven't spoke to him in a couple of weeks, must check to see if he's still alive!:D


  • #120
    John_Rambo
    Registered Users, Registered Users 2 Posts: 9,833 ✭✭✭John_Rambo


    Just back from a trip to the Pyranees. There is a local delicacy there, fried pigsnout, it is like a tastier pork crackling. I beseech you to try it if you get there...


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  • #121
    Feargal as Luimneach
    Closed Accounts Posts: 1,139 ✭✭✭Feargal as Luimneach


    buckshotbrolan wrote: »
    The last three deer i have shot had liver fluke.
    My friend who taught me to stalk cut the fluke out, flashed fry'd the liver and ate it ( all three but not at once!).
    Not my cup of tea but with wild animals you have to expect them to have some natural diseases.
    Haven't spoke to him in a couple of weeks, must check to see if he's still alive!:D
    50%-80% of cattle livers in the meat factory have fluke. Most cull ewe livers thrown out because of fluke.
    No problem with meat from a animal that has fluke (unless the animal has severe liver fluke leading to liver failure, rare you see this in factory).


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