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@dancing james
Staying with my dad this weekend.
"James, could you cook supper for Friday night, there are some things in the fridge waiting"
lots of bacon offcuts
1 hare
1 pheasant
cooked the bacon off cuts in butter and olive oil
then jointed the game, dusted in seasoned flour and browned it off in the bacon fat
softened onions and garlic in the pan, deglazed with some red wine, added the meat back along with prunes, some water, juniper berries and bayleaves
cooked in a low oven for many hours, and then stripped the meat from the bones
in the meantime giblets, and some of the excess carcass were turned into stock with a couple of carrots
was only meant to feed 4 people but got loads of meat from the hare
for scale purposes that is a huge slotted spoon
the cooking juices and stock have been amalgamated and being further reduced
will bag up 3 lots of stew for freezing
for tonight i shall soften some mushrooms and fresh herbs and add them to the meat
just debating how much of this
hare's blood to add to the sauce tonight