Rabbit Pies

Inspired by the yummy 2-in-1 pies served at the Weighbridge Inn in Minchinhampton. This one doesn't have two fillings in the same pot but was equally tasty!

Makes 5 pies but depends on the size of the ramekins.

Ingredients
1 pack of diced wild rabbit (350g)
1 chicken breast, diced
2 rashers of smoked bacon, chopped into lardons
3 small carrots, diced
2 sticks of celery, diced
1 large onion, diced
small handful of dried mushrooms, soaked and chopped (keep the soaking liquid)
2 cloves of garlic, crushed
6 juniper berries crushed
1/2 tsp thyme
1 tbsp flour seasoned with salt and pepper
large glass of red wine
1 tbsp of tomato purée


6oz of shortcrust pastry, rolled out and cut into discs just larger than the ramekins
1 egg, beaten.

Fry off the onions, garlic, bacon, carrots and celery in a little olive oil until softened. Remove. Coat the chicken and rabbit in the flour and fry in a little extra oil. Return the vegetables and bacon to the pan with the meat and add the herbs and spices, mushrooms, soaking liquor, wine and tomato purée. Simmer for 30 minutes, if the sauce gets very thick add a little extra water.

Fill the ramekins with the stew and cover with the pastry and brush with the beaten egg.

Cook in an oven (220C) for 30-40 minutes. Serve with chips and peas or beans or a salad.

Pan Fried Pigeon Breasts with Potato Rosti and Gin and Blackberry Sauce

A few weeks ago I bought a pack of pigeon breasts from the Ealing farmers market. A hard day of wondering around Amersham's charity shops brought on a fierce appetite and this seemed like the perfect thing to satisfy it. Serves two hungry shoppers.

Ingredients
4 Pigeon Breasts (check them over for any shot that might be lurking within the flesh)

For the rosti:
2 medium potatoes, peeled and grated
1 clove garlic, crushed
large knob of butter, melted
large pinch dried thyme
Salt and pepper

For the sauce:
1 small onion finely chopped
1 shot glass of gin
5 juniper berries crushed
1 small handful of blackberries (I usually have some in the freezer)

Method:
Grate the potato and mix in the thyme, garlic, melted butter and a good grind of salt and pepper. Heat a small frying pan and add the potato mixture. Fry until richly golden on one side then turn and continue frying.
Meanwhile fry the pigeon breasts in a little olive oil for 3-5 minutes on each side then put in a warm oven to keep warm.
Fry the finely chopped onion in the pan juices (add a little oil if you need to - pigeon is very lean and will give off little extra fat). Add the crushed juniper berries and deglaze the pan with the gin. Add the blackberries and cook until they have softened to a mush.
Serve with a bitter green salad.