Rabbit and Bacon Pie
Rabbit used to be a very common meat, and rabbit pie is one of the best things you can do with it. But these days, if you're not a hunter, it can be quite difficult to get hold of a rabbit. I actually had to phone 7 different butcher's shops to find one that had a rabbit, and it wasn't cheap. In this video I show you how to butcher a whole rabbit.
I was inspired to make this after watching a short 1932 film on the subject. As well as adding bacon to make the meat go further, the cook also added some hard-boiled eggs. This pie only had pastry on the top, and after cooking, a jellied stock was added and the pie was eaten cold. It was actually a bit of a mess. I decided to make 2 pies - one as per the film but without the stock added at the end. And the other, a true pie with pastry top and bottom, no boiled eggs, and jelly stock added.
The original film is here (caution, brittle accents):
The written recipe for rabbit pie is here:
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Steak & Kidney Pie ◆ 1910s / WW1 Era Recipe
★ About this recipe: Here’s a traditional British dish for you: the humble and hearty steak and kidney pie. The use of steak with kidney as a savoury pie filling goes back to the 19th Century and has remained a firm favourite ever since.
This particular steak and kidney pie recipe is now well over a century old having been published in 1914 in A Second Dudley Book of Recipes by Georgina Ward, The Countess of Dudley. Unlike modern recipes, there’s no frying to brown the meat before baking. Rather, following a meticulous filling procedure and covering with pastry, the pie goes straight into the oven for 1 ½ hours until it is ready to serve up, in our case with mash & peas (and a little broccoli). If you’re a fan of very meaty pies, this is one to try.
There’s a footnote at the end of the recipe saying that ‘veal and ham, pigeon, and rabbit pies are made in the same manner’ with sliced hard-boiled eggs added to the mix if desired. Following the success of this one, we’ve made a note to try one of the other fillings at some point!
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★ Ingredients:
For the pie:
• 1 lb. steak, cut into strips (Note: the recipe says to use rump steak but when it comes to meat, we always follow our butcher’s recommendation. Having explained the recipe, ours recommended chuck over rump, so we went for that and were very happy that we did!)
• 150g ox or sheep’s kidney, diced (Note: we found our diced ox kidney in Morrisons. Our butcher was fresh outta ox kidney other than a whole frozen one – and that’d never fit in our freezer!)
• Some small pieces of fat cut off from the steak
• Flour, seasoned with salt and pepper
• Puff or rough puff pastry
• About 300ml of either beef stock or water
• A little milk
• 1 egg yolk
For the puff pastry (1936 recipe):
• ½ lb (227g) plain flour
• ½ lb (227g) butter (cold, in a block)
• About half a lemon
• ½ tsp. salt
• 1 teacupful of water
You’ll use about half of the pastry that you make using this recipe. It’s worth making more than you need – you can always freeze the rest to use later on!
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)
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♪ Music: The Beauty of Love by Aakash Gandhi
Robin Williams Laughs and Cooks Alongside Martha Stewart - Martha Stewart
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
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How to make woodland game pie.
In my pie I used rabbit, pigeon and squirrel but use what ever game you have or like.
This is a really simple pie to make but is so tasty.
Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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