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Back again with a Lamb and Rabbit pie recipie

 
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lord geordie
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Nearest Town: Newcastle upon Tyne

Joined: 01 Aug 2011
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Location: Newcastle upon Tyne

PostPosted: Thu Sep 15, 2011 12:13 am    Post subject: Back again with a Lamb and Rabbit pie recipie  Reply with quote

I made these today and my GOSH they were fantastic

What you need

2 Pie Dishes approx 8" X 4" and a good 5" deep if possible or if not just a nice deep pie dish.

500g of 1" cubed Lamb
500g of cubed Rabbit
1 Glass of red wine (I used Rioja)
3/4 pint of beef stock gravy
250g of small button mushrooms
Suet Pastry (or cheat and buy a dumpling mix)
Salt and Pepper

To prepare

Remove the meat from the rabbit and when you have enough put it into a bowl and submerge in brine overnight, This helps pull out a little of that gamey flavour.

In the morning drain the Rabbit meat and pad dry with a towel, Toss the meat in a bowl with some plain flour and coat evenly.

Place the meat in a frying pan and seal the meat and transfer to a large pan.

Put your lamb in the frying pan and again seal the meat and place in the large pan with your Rabbit.

Pour in a large glass of red wine bring to a simmer and let it simmer for an hour.

In the mean time you can prepare your Potato's for roasting, You can get a nice crispy texture by taking 1 egg cup full of Semolina and place it in a Pestle and mortar and grind it for a few moments, Add a good pinch of salt and a dash of pepper and a little Cayenne pepper if you wish to add a little spice.

Place your potato's in a bowl and add 2 table spoons of oil, Toss the potato's around in the oil till they get an even coat then sprinkle over the Semolina Mix and again toss the potato's around till they get an even coat then simply toss them in a baking tray and bung them in the oven half an hour before your meats are ready on a 180 degree's

Once this is done, Take your Suet pastry make it a dry mix and roll out leaving it approx 1" thick and cut your two pie lids to fit your pie dishes

Place your button mushrooms in the fying pan and lightly fry till they go light grey then place to one side.

When your meats have simmered add your beef stock gravy and whole button mushrooms and bring back to a simmer.

Divide the contents of the pan between the pie dishes and lay the suet pastry on top of the hot filling and leave to one side for 15 mins, This will help the suet pastry rise allowing a better finish to the pie.

Place the pies in the oven with your potato's and reduce the heat to 160 degrees and bake for approx 35 mins or until the potato's are ready and the crusts are nicely browned

Serve up with Seasonal Veg



Et Voila
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Ron
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Joined: 02 Jul 2007
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Location: Location: Lost in the Jutish Forest in Woodensborough, SE Kent

PostPosted: Thu Sep 15, 2011 4:07 am    Post subject: Reply with quote

Thanks for making me feel hungry at 4am in the morning. .........Ron

PS thanks for the recipe


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