Shooting UK is your complete shooting resource. From gun reviews to shotgun licence and firearms certificate information, to clay pigeon shooting, game shooting, shooting lessons and gundog training.
By Mark Hinge
Thursday, 24 April 2008
Mark Hinge makes delicious use of a lesser cut with this full-flavoured supper dish
Ingredients:
• rabbit forelegs • smoked bacon • olive oil • bay leaf • dried thyme • fresh chilli • salt and pepper • garlic • onion • celery • milk plain flour • butter • mustard • cheese • breadcrumbs
Method
1. Trim the rabbit meat off the bone then chop it with some smoked bacon into small pieces. Brown the meat off by frying it in olive oil with the bay, thyme and chilli.
2. Add salt and pepper and finely diced garlic, onion and celery. Once browned, remove from the pan from the heat, discard the bay leaf and leave the rest
to stand.
3. Pour ½pt of cold milk into a saucepan then add 1oz flour, 1oz butter and ½ teaspoon of mustard then whisk well on a high heat. As its warms slowly add 2oz of grated cheese, whisking in well until you have a thick, creamy sauce. Remove from the heat and put to one side.
4. Mix 1oz grated cheese and 1oz breadcrumbs in a bowl. Empty the rabbit mix into a greased ovenproof dish. Pour over the cream sauce and sprinkle the cheese and breadcrumbs on the top. Place in a pre-heated oven at 190°C/ gas mark 5, for 20 minutes or until the breadcrumbs are browned. Serve hot with watercress.
Tips
Weigh out everything in advance. Fresh chilli is optional and more mustard can be used as a substitute – dried mustard powder is best. If the cheese and butter are salted you may not need to add salt. The easiest way to make breadcrumbs is to use nearly stale bread and either whiz it up in a blender or break apart with your fingers
Take a look at the graceful lines and fantastic accuracy produced by t... Read more
How do I train my labrador to the whistle? I am told an electronic col... Read more
Don't miss this week's issue (on sale Wednesday 16th May). FREE PRIZE DRAW: Win a Browning T-bolt.22 and Winchester ammo. Graham Downing gives his tips on where to find the best foreign sport! For all this and a whole lot more buy your copy today!
Save up to 31% on a subscription to Shooting Times & Country Magazine, subscribe today and perfect gift this Christmas.
Comments