Dear ED omnivorous foodies

[RosieH]

Easter lunch - I'm planning to make an Easter Bunny pie, but need to source me some wild rabbit. Any ideas where I may lay hands on such a thing? William Rose only have farmed. I could order online, but I'd end up paying as much for the delivery as I would for the meat itself.

Also, any genius ideas on a vegetarian pie for two that feels festive, and will still go with whatever sides I decide on for the rabbit pie?

Oh, and lastly, how do I make vegetarian roast potatoes delicious? Any advance on olive oil, rosemary, garlic?

[Huguenot]

Goose fat ;-)

[StraferJack]

groundnut oil for roasties is what I use - gets up to a good temp. Herbs and that down to preference. I like a bit of paprika

[El Pibe]

H has it.

Barring that bung them in hot tray and generous splurge of cold olive oil is fine as, let's face it, oven doesn't need to get that hot.

Presimmer your garlic in milk to sweeten and roast for about 45m-1hr depending on clove size.

Good sprinkle of crushed salt too.

Wild rabbit. A bloke with wellies and shotgun is probably your best bet.

[StraferJack]

veggie roasties - with goose fat?

[Huguenot]

Correct ;-)

[steveo]

Wild rabbit, the bloke at the Plough

[RosieH]

Come now Strafer, you know Hugo well enough to know that he don't hold no truck with the likes of vegematarians.

[Huguenot]

Did you know that every time vegetarians take a breath they're breathing at least two molecules of the last breath a porker took in an abbatoir?

How must that feel when they won't even eat food that has been touched by a utensil that once touched meat?

*shakes head sorrowfully*

[the-e-dealer]

Twit.

[El Pibe]

lucky you went for the 'i' version. The 'a' version falls foul of the swearyfilter.

Twonk is a forum favourite for that purpose.

[Huguenot]

They have no sense of humour either.

*sighs*

[Brendan]

Neither would you if you hadn?t had a chop since 1997.

[Brendan]

You can take that any way you please.

[Marmora Man]

Rosie,

Depends how far you want to travel for wild rabbit - there's a butcher in Kingston, not too far from the hospital, that used to serve all kinds of wild meat - including squirrel, hare and rabbit. Note sure of name tho'.

[maxxi]

Furness at Borough Mkt can get wild rabbit.

Rapeseed oil with added sage, rosemary and sea salt for crisp tatties.

For the vegemalarians do a hearty portobello mushroom type pie topped with thinly sliced parsnips brushed with truffle oil... it may taste like crap but they won't complain as you have gone to so much trouble ;-)

[Loz]

El Pibe Wrote:

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> lucky you went for the 'i' version. The 'a' version falls foul of the swearyfilter.

> Twonk is a forum favourite for that purpose.

I prefer 'twunt' myself. It says so much in one little word.

[Annette Curtain]

Curtain's Classic Dry Roasted Spuds

Par-boil some chunky spuds until nearly soft through with 2-3 cracked but not skinned cloves of garlic in the salted water.

Drain off, but be careful as they are delicate when hot. Turn out onto a couple of plates and leave somewhere to cool well

( this firms them up & alters the starch structure in the spud )

Take a pan and heat olive/rapeseed oil mix until hot. Place the spuds in batches in a large bowl with some of the hot oil in the bottom, drizzle the oil over the top and then gently toss them ( this coats and roughens them ) I also scatter some rosemary over them at this stage

A light twist of salt & pepper

Take a baking flat covered in heavy baking paper/sheet ( screw it up, then pull it out flat-ish so it catches any loose oil in the crinkles ) and bake/dry roast the spuds in a hot fan oven at 210 ish.

They roast to a really golden but light/crispy outer ( and virtually oil free )

In fact, they are heavenly.

Rabbit

Look up the Kent Game Dealer who trades at Brockley Market.

He'll shoot you some Rabbit or Hare to order.

Veggie Pie.

Make a short pastry crust case with a herbed/cheese Veggie suet cobbler top.

Pre-roast a chunky selection of carrots, Butternut & the blue skinned squash, with banana shallots thyme & garlic until firm but not yet ready. A little balsamic works well here.

Leave the veg to cool

Grilled mushrooms add intense flavour

Make the liquid with pearl barley cooked in a good veg stock like Kallo until thick and glossy ( carrot, celery, onion & bay )

Add ale or a little sherry, a little cayenne heat maybe

Assemble, glaze and bake the pie

Other than that....dunno

Netts:-S

[RosieH]

Thanks Netts, that's awesome. Knew I could count on you.

[wee quinnie]

Not sure about using olive oil for your roasties - doesn't it have a low burning temperature? You'd be better off with sunflower oil or just ord veg oil.

[Annette Curtain]

Oh lorks

Not that old chestnut

See here wee q

[Razors]

The M1

[david_carnell]

Utter geekville - love it.

Nothing to add to the already excellent suggestions except that Moens in Clapham might have wabbit.

Yummy. How you cooking it?

[????]

2.29am d-c!! How's fatherhood? ;-)

[david_carnell]

Tell me about it. I think it was just after the little man had managed to scream me awake. Otherwise he's a bonny baby. Looks a bit like Eric Pickles!

Braise it in cider with herbs and veg and then whisk in cream and mustard at the end. Maybe some tarragon.