doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Quick winter morning hunt with Beretta SXS 410E

JRB
The main thing is the meat n gravey, & the good pastry...the rest is what you fancy in it, really.Kinda like a dryish half cooked stew encased in pastry, finished in the oven
franc
good luck , but don't blame me

A recipe section would be cool, eh?
We could call it "Double Boiler"

Franc Otte has the secret: the crusts.

My younger son has for some reason made the best in our family for years, so when he's not in some dump like Djibouti or Crapghanistan, he does the pie honors. His only "secret" that I know is that he uses olive oil for shortening, the only person I know who does.

I just find the stuff that goes between the crusts....and try to de-lead the meaty bits. These meat pies should be "stiff"--dry enough that you can cut a wedge and stick it in your pocket, unlike dessert pies. Old school hardhat lunch. Just needs a pint for a balanced meal!

I LOVE cooking and enjoy combining my love of a walk around shoot with the kitchen. I will post up some pics of my creations when I can remember where I have put them!.

I've gotta try one of these British meat pies. The secret for a good fruit pie is the crust too. My Ma uses pork lard for her crusts. Nice and flakey, never soggy.

I'll have to agree that the secret is the crust. My grandmother always said that the best for making pastries and crusts was bear lard. If she didn't have that, which she seldom did, she'd use pork lard.

She was always on the lookout for bears around her fruit trees in the fall and would call up to let us know when one had visited. We always had to save any fat we got from a bear for her to render into lard.

Here in Maine, one can go into the supermarkets and purchase all manner of savory pies, from the relatively-plebeian chicken through turkey, beef, salmon, local haddock, local scallops, local small shrimp, and on to the noble lobster.

Pretty much they all follow the pattern described above - a double crust filled with a dry-ish stew of the meat, potatoes, and whatever veg seem to fit.

And, then, there's the French-Canadian pork pie, all ground pork, potatoes and sage. The recipes for that are generally closely-guarded family secrets.

Roy, Thanks for posting. Where are pics of your hunting pardners and their 22?

Growing up, my grandmother(of German decent) would cook up hasenpfeffer with the cottontails we'd bring back. What a treat. I can see it now simmering on the stove top in the big cast iron skillet. Pieces of rabbit in the thick gravy. I always wanted the cinnimon stick that was part of the recipe. Randy