Saturday, 3 January 2009

Pigeon Breast salad; Braised Rabbit with Black Pudding and a Cider sauce.

Thursday 18th December 2008


A Game Respite.







Chef: Jason

Location: Jason's house

Members Present: Jason, Howie, Simon and Dan.
Jon B nearly ran but fell at the last hurdle.



Starter: Pigeon breast salad with tomato chutney

For the chutney - 15 yellow cherry tomatoes, 150 g sugar and 50 ml Cointreau, simmer for 20 mins until thick and allow to cool.
For the balsamic reduction - Balsamic vinegar 250 ml, Port 50 ml, Red wine 50 ml, Sugar 100 g, 1/2 a cinammon stick, 1 clove, zest of 1 small orange. Simmer and reduce by 3/4. Allow to cool. Pan-fry the pigeon breast in butter and olive oil for 3 minutes, turning once, rest for 5 mins. Serve the sliced pigeon breast on rocket over the tomatoe chutney, with balsamic reduction.


Main: Braised Rabbit with Black Pudding and a Cider sauce
(from The ultimate Game Cookbook by Tom Bridge)

Coat 900g boned rabbit pieces in 50g seasoned flour and brown in oil, and transfer to a casserole. Cover with thinly sliced shallots (500g) and briefly fried slices of Bury black pudding. Pour over chicken stock (150 ml), cider (150 ml), Worcestershire sauce (1 teaspoon) and season. Place the lid on the casserole and cook for 90 mins at 160 degrees Centigrade. Serve with Parlsey and Whole grain mustard mash (made with Creme Freche).

Wine: Red, lots of it (although outdone by the girls book club apparently), Stella, Sloe Gin

Post offal entertainment: Left 4 Dead (Demo) - Xbox360, Mario and Sonic at the Olympic Games and Mario Kart Wii - Nintendo Wii. Also watching Howie's one man mince pie eating tournament.

Next venue: At Dan's, if we can get flights to Sale.