Author Topic: Four Shot Casserole.  (Read 909 times)

0 Members and 1 Guest are viewing this topic.

Offline Gambo

  • Administrator
  • SuperHero Member
  • *****
  • Posts: 27425
  • Karma: +208/-50
  • Pellet Porn Queen
    • Cardiff, South Wales.
Four Shot Casserole.
« on: December 26, 2011, 11:27:47 AM »
This Ian Barnett recipe was originally published in the September '06 of Air Gunner magazine.

I have used it on many occasions, and it remains one of my favourites.


Ingredients

2 Rabbit saddles and hind quaters.

2 Woodpigeon breats

1 large onion

mushrooms

mixed peppers

1 tin of chopped tomatoes

1 packet of sausage casserole mix

salt and pepper 

Worcestershire sauce

1 spoonful of gravy granules

1 glass of red wine

plain flour

cooking oil

water


Method

Chop the onion, mushroom and peppers, and place straight into the cooking pot, then add everything else except the meat and flour.

Cube the meat and lightly dust with the flour, then stir fry in hot oil for 5 minutes to seal the meat. then add it to the other ingredients in the pot.

Slow cook on a low setting for 4 hours, and finish on a high setting for the last 3 hours. A drop of water can be added if it looks to be in danger of drying out.

15 minutes before serving add a few spoonsful of flour to thick the sauce if desired.

Serve with mashed potato, peas and *orkshire Puds.

Yum.