Rabbit hunting tips for Gutting And Skinning Rabbits. Shooting
- 11 years ago
This Video will show you how I gut and skin rabbits after I have been shooting.
The Rabbits are going back into the food chain.
Please see my other videos that will show this work in more detail.
Click here to buy full length DVDs http://sh-pc.co.uk/DVD_Sales_Page.html
Please do not VIEW THIS if the control of wild rabbits offend you in any way.
Please view my other videos for similar material.
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Recipe for pie in short is basically this.
4 large rabbits meat removed from bone and diced. 1/2 lb bacon chopped in to small pieces. black pudding 1/2 to the amount of rabbit meat. 500g mushrooms 6 carrots peeled and diced 4 onions chopped garlic to taste salt and black pepper garden peas brown rabbit, bacon and onions in a pan with a little oil. Add poultry stock and all the other veg and simmer for 20 mins Add to large tray lined with pastry salt and pepper to taste. Sprinkle peas on top just before you put the pastry lid on.
Glaze top with beaten egg
Cook for about 40 mins on med heat until golden brown.
Sorry this is the shortened version as I am restricted to how much I can type on here.
Thanks Steve
Please post comments but they will be approved before going live.
Please do not dislike this just to be awkward as I have tried to help people with this video.
The Rabbits are going back into the food chain.
Please see my other videos that will show this work in more detail.
Click here to buy full length DVDs http://sh-pc.co.uk/DVD_Sales_Page.html
Please do not VIEW THIS if the control of wild rabbits offend you in any way.
Please view my other videos for similar material.
_________________________________________________________
Recipe for pie in short is basically this.
4 large rabbits meat removed from bone and diced. 1/2 lb bacon chopped in to small pieces. black pudding 1/2 to the amount of rabbit meat. 500g mushrooms 6 carrots peeled and diced 4 onions chopped garlic to taste salt and black pepper garden peas brown rabbit, bacon and onions in a pan with a little oil. Add poultry stock and all the other veg and simmer for 20 mins Add to large tray lined with pastry salt and pepper to taste. Sprinkle peas on top just before you put the pastry lid on.
Glaze top with beaten egg
Cook for about 40 mins on med heat until golden brown.
Sorry this is the shortened version as I am restricted to how much I can type on here.
Thanks Steve
Please post comments but they will be approved before going live.
Please do not dislike this just to be awkward as I have tried to help people with this video.