Photo of your dinner (vol 2)
Discussion
I was invited on a snipe shoot in Bodmin on Wednesday (my first game shoot in 30 years) and managed to bag 4 snipe and a few Pigeon. Having hung them until Saturday, I plucked and cleaned the snipe and breasted the pigeon, seared them on a pan with some pancetta and a spoon of duck fat. Then put them in the oven to finish off. Didn't do veg apart from Mrs B cooking a couple if potato rostis as an alternative to the typical potato.
Shared the result with my fellow carnivore son and it was superb - especially for such a novice as I am in the kitchen. The pigeon was not as gamey as I have had before and were quite plump. But, the snipe were so tender and rich in flavour, I was just blown away. Super special for such a little bird.
Couldn't resist a few photos but I am crap at that too!
![](http://thumbsnap.com/sc/utzHXVpL.jpg[/img]</a> <a href="http://thumbsnap.com/59Dc20ME" Target="_blank">[img]http://thumbsnap.com/sc/59Dc20ME.jpg)
Shared the result with my fellow carnivore son and it was superb - especially for such a novice as I am in the kitchen. The pigeon was not as gamey as I have had before and were quite plump. But, the snipe were so tender and rich in flavour, I was just blown away. Super special for such a little bird.
Couldn't resist a few photos but I am crap at that too!
jfbrin said:
I was invited on a snipe shoot in Bodmin on Wednesday (my first game shoot in 30 years) and managed to bag 4 snipe and a few Pigeon. Having hung them until Saturday, I plucked and cleaned the snipe and breasted the pigeon, seared them on a pan with some pancetta and a spoon of duck fat. Then put them in the oven to finish off. Didn't do veg apart from Mrs B cooking a couple if potato rostis as an alternative to the typical potato.
Shared the result with my fellow carnivore son and it was superb - especially for such a novice as I am in the kitchen. The pigeon was not as gamey as I have had before and were quite plump. But, the snipe were so tender and rich in flavour, I was just blown away. Super special for such a little bird.
Couldn't resist a few photos but I am crap at that too!
Oh. My. Goodness. My idea of heaven, that. Shared the result with my fellow carnivore son and it was superb - especially for such a novice as I am in the kitchen. The pigeon was not as gamey as I have had before and were quite plump. But, the snipe were so tender and rich in flavour, I was just blown away. Super special for such a little bird.
Couldn't resist a few photos but I am crap at that too!
mrsshpub said:
Tickle said:
Beer braised pig ribs on spiced cabbage.
Recipes, please!Two racks of pork ribs, cut into separate ribs. Put them in a large roasting tray. Grate two cooking apples, two onions, four cloves of garlic in. Add two table spoons of worcestershire sauce, one table spoon of English mustard, one tea spoon of chilli flakes, salt, white pepper, bottle of dark ale and 200g of honey. Mix in the tray and cover for as long as possible.
Spiced Cabbage
One large cabbage cut finely covered in two table spoons of salt and left to rest for half an hour. Then wash and drain out the liquid, Add one green one red chilli chopped, one thin sliced onion, soft dark sugar, salt, pepper, bunch of coriander and a bunch of mint. Finally add some pickling liquor. The picking liquor I used was red wine vinegar with cloves, pepper corns and mustard seeds in. I already had this in though.
Cook the ribs for 3 hours with the tray covered in foil, I took the foil off for the last 30 mins to make the sauce go dark brown and sticky.
Serve the ribs on top of the cold spiced cabbage.
Enjoy and don’t forget the wet wipes..... they are messy!
Edited by Tickle on Tuesday 20th January 13:03
k me I feel I'll my guts is killing me ,it's hurting ,"Atomic" not kidding
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