Hare casserole part 1

Take one hare

Joint it
Sharpen knife, I forgot we have the boning knife and used the 5" Global,

and carefully remove as much of the membranes as your patience will allow
Now remove as many of the sinews  as your patience will allow
Take particular care with the loins which are on the top of the carcass. Also take out the fillets from inside. The loins and fillets can be pan fried but I don't

Use the bones for stock. I usually put the offal in as well but this time I steamed it then minced it.
Take the membranes off the kidneys, slice and soak in cold water for a while first

This lot is now going in the freezer with the minced offal wrapped separately

as it won't need searing when it's cooked

£8 well spent

Strikeout, Greek letters and some Unicode pictures

A̶B̶C̶D̶E̶F̶G̶H̶I̶J̶K̶L̶M̶N̶O̶P̶Q̶R̶S̶T̶U̶V̶W̶X̶Y̶Z̶ a̶b̶c̶d̶e̶f̶g̶h̶i̶j̶k̶l̶m̶n̶o̶p̶q̶r̶s̶t̶u̶v̶w̶x̶y̶z̶
 

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GREEK

Α Β Γ Δ Ε Ζ Η Θ Ι Κ Λ Μ Ν Ξ Ο Π Ρ ΢ Σ Τ Υ Φ Χ Ψ Ω

greek

α β γ δ ε ζ η θ ι κ λ μ ν ξ ο π ρ ς σ τ υ φ χ ψ ω

Stuff

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Animalia

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Astro

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Clothing

👑 👒 👓 👔 👕 👖 👗 👘 👙 👚 👛 👜 👝 👞 👟 👠 👡 👢 👣

Drinkies

🍵 🍷 🍸 🍹 🍺 🍻

Fruit 'n' veg

🍅 🍆 🍇 🍈 🍉 🍊 🍌 🍍 🍎 🍏 🍑 🍒 🍓

Music

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Oddities

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Parties

🎀 🎁 🎂 🎃 🎄 🎅 🎆 🎇 🎈 🎉 🎓

Plants

🌰 🌱 🌴 🌵 🌷 🌸 🌹 🌺 🌻 🌼 🌽 🌾 🌿 🍀 🍁 🍂 🍃 🍄

Shapes

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Sloppy stuff

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Sport

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Time

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Weather 'n' stuff

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Skins

hex	rgb
#f5d7cd	245,215,205
#ebbea5	235,190,165
#cd8c6e	205,140,110
#ebb98c	235,185,140
#c3825a	195,130, 90
#5a3c28	90, 60, 40

Cheese and chives and rosemary biscuits

butter	g	250
sr flour	g	500
yolks		2
salt		to taste
pepper		to taste
milk	ml	120
cheese	g	250
rosemary	g	10
chives	g	7

First cut your herbs; I just picked what looked enough then weighed them out of interest
Because I was going to use a biscuit press I wanted everything to be fine enough to go through the holes
I used Mrs Doughnut's mini chopper which sits on the end of a stick blender
It worked very well on the rosemary but not so well on the chives which are soggy so they get whizzed around, stick to the chopper wall and the bits are not fine enough

So, I mixed the two and tried again, it looks ok but

it ain't enough, the wet stuff still sticks to the wall

so add flour and do it again, now it's like talc

Anyway, the final mix was too wet and the mighty biscuit gun struggled, the biscuits wouldn't stick to the tray and needed to be dug out with a spoon so I used fingers and forks

Changes for the next go

butter	g	250	190
sr flour	g	500	500
yolks		2	3
salt		to taste	to taste
pepper		to taste	to taste
milk	ml	120	80
cheese	g	250	150
rosemary	g	10	10
chives	g	7	10

29 Dossidges

600g belly pork
400g lean pork
100g breadcrumbs
2 red onions
1 apple

15g ground spices comprising
1tsp allspice
1tsp white pepper
1tsp black pepper
1tsp caraway seeds
1tsp coriander seeds
2 cloves
2 green cardammoms

Remove pork rind, cut into thin slices
Add to pan, cover with water, bring to boil, drain
Cover with water again and simmer for an hour, cool

Cube the pork and freeze, together with the cooled rind, for 30 minutes

Using 8mm screen
Mince the pork, onions and apple into big bowl
Mince the rind into small bowl

Using 3mm screen
Mince the rind twice and add to big bowl

Using 5mm screen
Mince the contents of the big bowl

Add spices and breadcrumbs and mix thoroughly

Stuff into skins. First make one long sausage

Then pinch and twist

Scrape out mincer and roll remains into foil tubes

Leave in fridge overnight to mature then freeze what you're not going to eat within a day or so

It may look dry but it's not and it is e x t r e m e l y spicy

Fresh bread and a stripe of Столичная Горчица - Stolichnaya mustard

Finally, the economics

600g belly pork	£3.78	£3.78
400g lean pork	£2.67	£2.67
100g breadcrumbs
2 red onions	£0.50	£0.50
1 apple	£0.30	£0.30
skins	£1.50
	£8.75	£7.25
	£/kg 6.48	£/kg 5.37

decent sausages range from 7.50 to a tenner a kilo so......