HI ALL
MADE POTTED RABBIT/PHEASANT YESTERDAY & ITS DELISH ON WARM TOAST
SIMMER 1 RABBIT & 1 PHEASANT FOR AT LEAST 2 HOURS
ADD THYME,SAGE,PARSLEY,ONION,SALT,BLACK PEPPER,2 CLOVES GARLIC.
WHEN COOKED TAKE MEAT OFF BONE.
SAVE ABOUT 1/2 PINT OF STOCK AND PUT 2 CHICK OXO CUBES IN THEN ADD CHICK GRAVY GRANS TO THICKEN,
PUT MEAT IN BLENDER ABIT AT A TIME ADD GRAVY UNTIL ITS A BIT THICKER THAN CUSTARD.
PUT INTO POTS LET COOL PUT MELTED BUTTER ON TOP TO SEAL.
JOB DONE
AND IT FREEZES TOO.
KEEP HUNTING
CJW
ENJOY