Diet

[NoGutsNoGlory]

I had tandoori trout last night at a local Indian, very good.

I love curried fish. Monk fish is my favourite if cooking it myself but I use cod as a cheap alternative.

 

[Dukesox]

I love curried fish. Monk fish is my favourite if cooking it myself but I use cod as a cheap alternative.

Wasn't Monkfish a detective from The Fast Show?

 

[NoGutsNoGlory]

Rank?? It’s a lovely subtle flavour

Needs to be a really young one for me and lightly fried in butter same with pigeon.

 

[Dox]

Yeah. I just seem to remember it was much cheaper to buy fresh food over ready meals etc years ago.

 

[Gimlet]

Tastes rank though. I much prefer Hare, the problem being I love Hares so didn’t like shooting them.

I've never managed to cook hare successfully without it being tough. Admittedly I haven't had much practice as I've never shot them in big numbers.
At one time I was shooting up to a thousand rabbits a year and got pretty adept at getting the best from them in the kitchen and pretty much lived on them for years. The big one is to remove the scent glands from either side of the tail before cooking. I've seen rabbits in butchers where they haven't bothered to do this and it makes them taste musky and pissy.
I long ago gave up cooking them whole. I fillet off the loin meat and treat it like chicken breast - brilliant for curries. The tiny fillet strips from the inside of the cavity I'd save up for things like stir-fries and the haunches were for stewing. I never bothered with the front end. Once the loins, fillets and haunches were taken off the rest went in the stock pot. Treating the various cuts differently is the secret.

 

[Dox]

I've never managed to cook hare successfully without it being tough. Admittedly I haven't had much practice as I've never shot them in big numbers.
At one time I was shooting up to a thousand rabbits a year and got pretty adept at getting the best from them in the kitchen and pretty much lived on them for years. The big one is to remove the scent glands from either side of the tail before cooking. I've seen rabbits in butchers where they haven't bothered to do this and it makes them taste musky and pissy.
I long ago gave up cooking them whole. I fillet off the loin meat and treat it like chicken breast - brilliant for curries. The tiny fillet strips from the inside of the cavity I'd save up for things like stir-fries and the haunches were for stewing. I never bothered with the front end. Once the loins, fillets and haunches were taken off the rest went in the stock pot. Treating the various cuts differently is the secret.

I break them down into 6 pieces, sauté them, then finish in the oven with a splash of white wine, cream and herbs. It’s a while since I had it.

You’re right about the glands…and best to gut them straight away. I only had a few a year though, nothing like your turnover.

 

[Gimlet]

I break them down into 6 pieces, sauté them, then finish in the oven with a splash of white wine, cream and herbs. It’s a while since I had it.

You’re right about the glands…and best to gut them straight away. I only had a few a year though, nothing like your turnover.

White wine, herbs and cream is very French and very delicious. Rabbit works well with sweeter aromatic herbs like lemon balm and verbena. The Spanish cook them with chocolate. Never tried that.

Should have mentioned, as well as paring off the glands after they're skinned, before paunching they should be "thumbed down" to empty the bladder. Nine out of ten rabbits have a full bladder when shot. If this is not drained and you catch it with the knife the entire carcase will taste pissy.