Whitebait Fritters 2 Print A New Zealand favorite This recipe is for lovers of bait who want the flavour of the bait to not be influenced by the egg omelet style used by many and in fritter recipe number 1. Author: Alan Simmons Cuisine: New Zealand Ingredients 100g (4 ozs) of whitebait per person
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Whitebait Fritters 1 Print One of may ways of cooking whitebait. See other recipes This is a New Zealand favourite Author: Alan Simmons Cuisine: New Zealand Ingredients 100g (4 ozs) of whitebait per person 1 egg salt pepper Instructions Mix an egg with the bait and gently cook as a fritter. 3.2.2925
Whitebait Deep Fried Print 1 of many ways of doing whitebait. See other recipes here. Do not wash whitebait. Author: Alan Simmons Ingredients 100g (4 ozs) of whitebait per person flour oil for deep frying salt pepper or cayenne pepper Instructions Place in a plastic bag with seasoned flour, shake gently, tip into a
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Roast venison in Oven Bag Print The best parts to roast are from the hind quarters. Trim up the meat and wipe down with a damp cloth. Author: Alan Simmons Ingredients Haunch of venison salt and pepper Oven Bag 1 packet of Maggi onion soup mix. ½ cup of Red wine Beef Oxo cube
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Roast Venison Print The best parts to roast are from the hind quarters. Author: Alan Simmons Ingredients Haunch of venison salt and pepper strips of bacon Instructions The best parts to roast are from the hind quarters. Trim up the meat and wipe down with a damp cloth. Coat well in salt and black
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Baked Rabbit Print Cook time 40 mins Total time 40 mins Author: Alan Simmons Serves: 2 – 4 Ingredients 1 young rabbit, jointed ½ cup fresh thyme, striped from stalk 2 cloves garlic, ground up 1 bay leaf 3 tablespoons olive oil fresh ground black pepper salt 3 tablespoons mustard, Dijon Instructions Place
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Crispy Baked Rabbit Print Author: Alan Simmons Ingredients 900g young rabbit salt freshly ground black pepper 3 tablespoons plain flour ½ teaspoon paprika 2 eggs 2 tablespoon milk 50g bread crumbs 25g butter 4 tablespoon oil 4 tablespoon thick mayonnaise 2 tablespoon single cream 1 teaspoon lemon juice hot creamed potato sprigs parsley for
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Rabbit and Prunes Print Author: Alan Simmons Ingredients 1 Large Rabbit or two small ones. 150+ grams of pitted prunes 1 tablespoon butter 1 cup of red wine 2 cups of chicken stock 1 clove of garlic 1 large spoon oil 1 large spoon of flour salt and pepper to taste lots of fresh
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German Rabbit Print Author: Alan Simmons Ingredients 1 cut up rabbit flour 2 cups beer 1 cup soaked prunes 4 tablespoons butter 2 onions (sliced) ½ teaspoon salt&pepper Instructions Coat rabbit in flour and fry in hot butter until browned Transfer to a casserole or roasting dish. Add beer, prunes, onions, salt&pepper Cover and
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Kiwifruit Jam Print Author: Alan Simmons Ingredients 1kg kiwifruit water 4½ cups sugar 2 oranges 1 lemon Instructions Cut kiwifruit in hlaf and scoop pulp out. Thinly peel 1 orange and cut the peel rind into thin strips. Squeeze the juice from both oranges and make up to 1 cup with water. Squeeze the
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Roast Wild Duck Print Author: Alan Simmons Cuisine: Wild Game Ingredients A: lemon juice 1 cup breadcrumbs ½ medium onion, grated salt and pepper 1 tablespoon butter B: 1 apple peeled cored and grated cut up ducks liver and heart chopped parsley 1 egg C: bacon rashes to cover breast of duck tin foil
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Jugged Hare Print Author: Alan Simmons Ingredients 1 hare 200g bacon cut up 10 small onions, skinned 4 cloves 2 tablespoons tomato paste 2 cups port 2 tablespoons butter 1 slice lemon bouquet garni water 2 tablespoons plain flour 2 extra tablespoons butter for gravy Instructions Cut hare into neat joints. Melt butter in
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