The butcher in our village has just been awarded best game pie in Britain must admit they are cracking unless you meant another game pie Comm.
His is Venison, Pheasant, Mallard and Himalayan otter crossed with a red squirrel to give it the crunch. F ucked if I know I just eat the Ba stards.
The otter bit sounds expensive. Also to keep costs down he should use those ****ing yank grey squirrels
My mate actually supplies me with grey squirrels and I make curry and kebabs with them and they are mint but they are a nightmare to skin it seems to be attached to the meat not like a rabbit, your hands are actually aching after you have done 2 or 3.
Not a pie but I make a bacon and cheese bread which is just so good eaten either hot out of the oven or toasted
No mate it has its own taste which is nice by the way, usually best on the bbq with bbq sauce on you need about 1 per person with saute potatoes crusty bread and a few beers. any game keeper will give you them for nowt the garden where i am moving to is riddled with bastards.
When I get this new house i am getting finished ( june/july ) any of you lads can call in whenever you want if you are over here.
It is mate dead easy as well. 400g Strong White flour 100g Wholemeal flour 35g soft unsalted butter 10g yeast 10g salt Mix it with 330ml cool water until it forms a rough dough. Hand knead for about 7mins until you have a smooth silky feel to the dough. Leave in an oiled bowl for an hour until it has at least doubled in size. Chop up about six rashers of bacon and lightly fry. Once the bacon is cool push it and150g of grated cheese into the dough and knead for a couple mins to get it all worked in . Then dived it up into at least four oval shaped pieces place on baking trays which have been covered with backing paper leave to prove for about an hour. Then bake at 220c for 20 mins if you want to eat it there and then, or for 15 mins to part bake. For the part baked ones store in a tin and then when needed reheat at 220 for 7 mins. Have ago.
QUOTE="Washysafc, post: 8535069, member: 1001094"]It is mate dead easy as well. 400g Strong White flour 100g Wholemeal flour 35g soft unsalted butter 10g yeast 10g salt Mix it with 330ml cool water until it forms a rough dough. Hand knead for about 7mins until you have a smooth silky feel to the dough. Leave in an oiled bowl for an hour until it has at least doubled in size. Chop up about six rashers of bacon and lightly fry. Once the bacon is cool push it and150g of grated cheese into the dough and knead for a couple mins to get it all worked in . Then dived it up into at least four oval shaped pieces place on baking trays which have been covered with backing paper leave to prove for about an hour. Then bake at 220c for 20 mins if you want to eat it there and then, or for 15 mins to part bake. For the part baked ones store in a tin and then when needed reheat at 220 for 7 mins. Have ago.[/QU I will try that tomorrow and let you know.
Corned beef potato an lots of onions, finished off with rhubarb crumble & custard Can't seem to find any corned beef in Thailand..........!
Pidgeon pie. Would that come under game pie? Anyone had one. In fact anyone ever eaten pidgeon in any form?
Had pigeon pie when I was in the scouts, wrapped it in clay, lobbed it onto the fire for a while, cracked open the clay. Feathers and skin all came away with the clay, took off the meat stuck it in a pie. The pastry was another thing though, used bits of it for the catapults, it was so hard.
Aye love pigeon its my favourite meat by a mile ( goat a close second ) only eat the breasts lightly fried with onions and a touch of brown sauce chuck the rest of the bird away.
One off mate been around for years! I it's in between Brissy and the Gold Coast! If I had abit of coin I'd own servos, that make a ****ing killing here.
