23 shrews,MUST be fresh and drawn.
seasoned flour,
4oz fat ham diced,
rough scrumpy ,to barely cover,
2 tablespoons butter,
8 oz hot cream,
1/2 tablespoon flour,1 tablespoon butter mixed,
salt and pepper.
skin,clean and behead the shrews.soak the pieces in cold salted water for 20 minutes,wipe them dry and dust in seasoned flour.in a heavy skillet,brown the diced ham fat.add the shrews and brown the pieces well on all sides in the ham fat.add barely enough rough scrumpy to cover the shrews,cover the skillet and simmer untill most of it has evaporated and the meat is tender(as will be the small bones).add the butter,increase the heat,and quickly brown the pieces of meat oncemore.remove the shrews to a pie dish,add the cream to the juices remaining in the skillet to deglaze.stir in,bit by bit, the flour and butter paste,add the seasoning to taste,and strain the sauce onto the shrews,now add the puff pastry topping and eggwash it.place in a hot oven for 30 minutes and serve with new potato's and watercress.
hare basher
fish i thought this was a joke wen i saw the thread lol but it sounds tasty mmmmmmmmmmmmmmmmmmmmmmmm shrew
spiritofold
You gotta post this on the bushy forum
Smart one, just wish more folk had a sense of humour about it!
Andy
fish
theyed ban me on bushy!
yoggerman
may i add this is a very versatile recipe and the shrew's can be substituted for similar small rodent's of the same quantity ie....... voles, mice, baby rat in particular is my favourite with just a added hint of saffron............... p.s ever tried a mole and garden mint smoothie.... it's to die for
froggyfagan
yoggerman wrote:
may i add this is a very versatile recipe and the shrew's can be substituted for similar small rodent's of the same quantity ie....... voles, mice, baby rat in particular is my favourite with just a added hint of saffron............... p.s ever tried a mole and garden mint smoothie.... it's to die for
spiritofold
Like i said over the other side, if you get more of them, make me a hat ;)
