The Pikers Pit

Brian Springthorpe wrote: ↑Fri May 08 2020 09:31 -

Rather than the usual stew or pie, any exiting recipes out there ? I’ve tried doing a Tandori rabbit, just left it in yogurt and tandori paste with a few other spices, tasted good but very very dry

Mike J wrote: ↑Fri May 08 2020 10:09 -

Brian Springthorpe wrote: ↑Fri May 08 2020 09:31 -

Rather than the usual stew or pie, any exiting recipes out there ? I’ve tried doing a Tandori rabbit, just left it in yogurt and tandori paste with a few other spices, tasted good but very very dry

No fat on a bunnie hence the dry texture.

The French have some good recipes, nearly all have the joints submerged in a broth with a dash of wine added, Ive eaten a few and they were good but none were spectacular.

Try it in a Tagine, onion, garlic, tomatoes, chickpeas, ground coriander, ground ginger, sweet paprika and stock, simmer for 40, add potatoes and simmer for 15, add lemon 1/2 preserved or fresh (but no pips). Harisa paste as a side and Cuscus for those who want it.
I will post the quantities if your interested,

I make it with chicken legs (Wednesday) to the leftover pot I add pork or more chicken for another meal or blend everything up into a soup and add grated cheese and toasted croutons on the table.

Yum yum.

Brian Springthorpe wrote: ↑Fri May 08 2020 21:00 -

Going to try that Mike thanks

Mike J wrote: ↑Fri May 08 2020 17:14 -

Here you go.
Just remember no milky does or old bucks.

Chicken/Rabbit Tagine - use a big stock pot for this!

Olive oil
Onion x 2 sliced thin
Garlic x 4-6 chopped fine/crushed/chopped
Turmeric x 1tsp
Cumin x 1tsp ground
Coriander x 2tsp ground
Ginger x 1tsp ground
Chicken/Rabbit thighs and legs x 2 (our put everything in to add even more flavour to the stock)
Paprika sweet x 1tsp
Chicken stock x 2 cubes
Chickpeas x 1can drained
Potatoes cut into pieces amount as required (I prefer the baby tatties)
Tomatoes x tin chopped or 4 -6 fresh/frozen
Lemon 1/2 preserved, or fresh sliced in half (no pips, they make it sour)
Salt to taste

In the oil gently onion & garlic soften, add cumin, coriander, turmeric and ginger, stir and fry gently,
then add the meat, stir well and brown,
then add paprika and stock, boil and then simmer.
Next add chickpeas, potatoes and tomatoes, bring to boil then simmer.
When meat if done add the lemon and cook over gentle heat for 10min. then remove the lemon.
Salt to taste and serve in deep bowls, meat first, then veg and stock when bones have been removed.
Cuscus can be added to the stock if preferred.
Harisa paste lift the dish of you like a kick.

Yummy!
....

Mike J wrote: ↑Fri May 08 2020 17:14 -

Here you go.
Just remember no milky does or old bucks.

Chicken/Rabbit Tagine - use a big stock pot for this!

Olive oil
Onion x 2 sliced thin
Garlic x 4-6 chopped fine/crushed/chopped
Turmeric x 1tsp
Cumin x 1tsp ground
Coriander x 2tsp ground
Ginger x 1tsp ground
Chicken/Rabbit thighs and legs x 2 (our put everything in to add even more flavour to the stock)
Paprika sweet x 1tsp
Chicken stock x 2 cubes
Chickpeas x 1can drained
Potatoes cut into pieces amount as required (I prefer the baby tatties)
Tomatoes x tin chopped or 4 -6 fresh/frozen
Lemon 1/2 preserved, or fresh sliced in half (no pips, they make it sour)
Salt to taste

In the oil gently onion & garlic soften, add cumin, coriander, turmeric and ginger, stir and fry gently,
then add the meat, stir well and brown,
then add paprika and stock, boil and then simmer.
Next add chickpeas, potatoes and tomatoes, bring to boil then simmer.
When meat if done add the lemon and cook over gentle heat for 10min. then remove the lemon.
Salt to taste and serve in deep bowls, meat first, then veg and stock when bones have been removed.
Cuscus can be added to the stock if preferred.
Harisa paste lift the dish of you like a kick.

Yummy!
....

Chris Hammond wrote: ↑Tue May 19 2020 05:35 -

Cant stomach the dish myself but rabbit is a key component of a traditional paella which is a simple dish to make.

Even chicken can be dry if you use the breast unless you slow cook it, or better still IMHO is to cook it it one day, put it to one side and re-heat it the following day.

Brian Springthorpe wrote: ↑Thu Aug 20 2020 09:34 -

Mike J wrote: ↑Fri May 08 2020 17:14 -

Here you go.
Just remember no milky does or old bucks.

Chicken/Rabbit Tagine - use a big stock pot for this!

Olive oil
Onion x 2 sliced thin
Garlic x 4-6 chopped fine/crushed/chopped
Turmeric x 1tsp
Cumin x 1tsp ground
Coriander x 2tsp ground
Ginger x 1tsp ground
Chicken/Rabbit thighs and legs x 2 (our put everything in to add even more flavour to the stock)
Paprika sweet x 1tsp
Chicken stock x 2 cubes
Chickpeas x 1can drained
Potatoes cut into pieces amount as required (I prefer the baby tatties)
Tomatoes x tin chopped or 4 -6 fresh/frozen
Lemon 1/2 preserved, or fresh sliced in half (no pips, they make it sour)
Salt to taste

In the oil gently onion & garlic soften, add cumin, coriander, turmeric and ginger, stir and fry gently,
then add the meat, stir well and brown,
then add paprika and stock, boil and then simmer.
Next add chickpeas, potatoes and tomatoes, bring to boil then simmer.
When meat if done add the lemon and cook over gentle heat for 10min. then remove the lemon.
Salt to taste and serve in deep bowls, meat first, then veg and stock when bones have been removed.
Cuscus can be added to the stock if preferred.
Harisa paste lift the dish of you like a kick.

Yummy!
....

Mike

Been bagging a few just lately so decided to finally try this dish, I like a bit of spice so used the Harisa paste.
It was lovely, even the wife and daughter tucked in and they will hardly ever eat Rabbit if they know what it is.
Will definitely be doing it again,
Thanks
Brian

Mike J wrote: ↑Fri Aug 21 2020 09:57 -

Chris Hammond wrote: ↑Tue May 19 2020 05:35 -

Cant stomach the dish myself but rabbit is a key component of a traditional paella which is a simple dish to make.

Even chicken can be dry if you use the breast unless you slow cook it, or better still IMHO is to cook it it one day, put it to one side and re-heat it the following day.

Actually Chris the true paella is a dish made entirely of vegetables and rice, it was a meal made by field workers who would use whatever they had available.
Rabbits are classified as game in Spain and only shot by the wealthy and to even have one in your possession (say a road casualty) carries a fine.

If you want your chicken to be soft and tender the trick is to cover with water and slow cook the whole chicken in a big pot, then removed the meat from the bones and retain for whatever dishes you prefer.
This is what the Chinese have done for centuries and still do today, it also explains why the chicken they serve in their dishes is always slight paler than fresh chicken. They also use the stock (referred to in Chinese as 'mother') as a base for almost everything, even adding a dash to fried rice and why, without it, their dishes are so difficult to copy at home.
.

Chris Hammond wrote: ↑Fri Aug 21 2020 10:15 -

Mike J wrote: ↑Fri Aug 21 2020 09:57 -

Chris Hammond wrote: ↑Tue May 19 2020 05:35 -

Cant stomach the dish myself but rabbit is a key component of a traditional paella which is a simple dish to make.

Even chicken can be dry if you use the breast unless you slow cook it, or better still IMHO is to cook it it one day, put it to one side and re-heat it the following day.

Actually Chris the true paella is a dish made entirely of vegetables and rice, it was a meal made by field workers who would use whatever they had available.
Rabbits are classified as game in Spain and only shot by the wealthy and to even have one in your possession (say a road casualty) carries a fine.

If you want your chicken to be soft and tender the trick is to cover with water and slow cook the whole chicken in a big pot, then removed the meat from the bones and retain for whatever dishes you prefer.
This is what the Chinese have done for centuries and still do today, it also explains why the chicken they serve in their dishes is always slight paler than fresh chicken. They also use the stock (referred to in Chinese as 'mother') as a base for almost everything, even adding a dash to fried rice and why, without it, their dishes are so difficult to copy at home.
.

Actually Mike you're the one who is mistaken. Rabbit is absolutely an essential ingredient of what is considered the original dish by most foodies.

Any list of ingredients other than the one containing rabbit, I.e just vegetables is unsubstantiated speculation by some food historians.

Chris Hammond wrote: ↑Fri Aug 21 2020 13:23 -

:All very interesting Mike but you're still mistaken. Rabbit is a key component of the Spanish dish, paella and always has been.

Mike J wrote: ↑Sun Aug 23 2020 11:30 -

Chris Hammond wrote: ↑Fri Aug 21 2020 13:23 -

:All very interesting Mike but you're still mistaken. Rabbit is a key component of the Spanish dish, paella and always has been.

I bow to your experience



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