looking for a good recipe

[3 Turns 326]

STICK IT IN MICRO 45MINS 70PC SLICED THIN TOPS CNIPS NGRAVY

[bert the fert 28]

going to get a deers back leg tonight & wondering how i should cook it.

 

i dont like ANY vegitables so would have to be without lol.

 

im sick of having the same everytime.

 

its time for change.

 

cheers tom !!

 

Your colon probably agrees. So try vegetables

[big boy 16]

dice it up and chuck it in a curry gose down lovely

[langouroux 14]

if your a keen cook...and like curry then here you go! i done this recipe for some who wanted a rabbit curry but i do the same with venison.

 

Basic Rabbit Curry (Simplified Version – Believe it or not!)

 

For about 6 People

 

Rabbit legs and saddle enough for 6 people

1 cup oil (Veg or Olive)

2 Large Onions

6 Cloves

6 Cardamoms

2-3 medium pieces of cinnamon bark (Or powdered cinnamon)

Fresh coriander (Optional)

2 tsp (tea spoon) Ginger (can be bought pre-blended in jars)

4 cloves Garlic (can be bought pre-blended in jars)

1 ½ tin chopped tomatoes

2 tsp sugar (Optional)

1-2 tsp Salt

3 Over heaped desert spoon Curry powder BOLST’S

1 desert sp powdered coriander seeds (Indian name is Dhanya)

1 desert sp powdered cumin seeds. (Indian name is Jeera)

2 tsp Garam masala (Optional)

 

Preparation

Joint the rabbit as you see fit

Chop onion some fine and some course

Chop coriander - fine

Grate Ginger & Garlic

 

Method

Heat the oil (Heat till it smokes a little if using olive oil, has funny flavour if not)

Fry onion till golden brown

Lightly fry Cloves, Cardamoms (Pop open cardamoms), medium pieces of cinnamon bark (Or powdered cinnamon)

Add Curry powder & Guram masala, then powdered coriander & powdered cumin. Fry really well until brown but do not burn the paste.

Lightly fry ginger and garlic

 

Add the Rabbit and stir fry for about 10 mins making sure the past has coated all the meat.

You can leave it to marinate for a while at this point.

Cover pan and simmer slowly till the juices come out of the meat

Add the chopped tomatoes, Chopped Fresh coriander, sugar, Salt. Occasionally stirring gently until meat is cooked on a very low heat until the rabbit is tender (could be up to 3 hours if old rabbits)

 

 

Remember to tell your guests not to eat Cloves, Cardamoms & cinnamon bark… I try to pick out as much as I can before serving.

 

Enjoy with lots of beer or white wine

[hyperion 122]

get the poachers cook book by pru coats and try the hunters stroganof! utterly amazing!