ok heres one i tried on chicken initially as per the programme i got it off years ago ..but did same with rabbit and works well
never tried with venison tho....yet.
ok who loves them chicken tikka bagguettes etc you can get in sandwhich shops ???
this is BETTER
and EASY
rabbit or chicken pieces cubed or roughly cut amount? as much /little as you want
one large tub of natutal yoghurt must be natural .ie. non flavoured
lemon juice..i used a really good shake form a jif lemon bottle... bout bit less than a third
1 heaped teaspoon of curry powder ...i used tub o tescos curry powder
( done also with cajun powder or bbq powder mix if not into curries)
take yer rabbit / chicken pieces and place in a bowl
cover with natural yoghurt ( which natural breaks down/ tenderises the meat)
add lemon juice
add powder
mix really well
cover bowl with clingfilm and leave overnite
next day
pre-heat oven to 250C or as hot as will go
remove meat pices and shake excess yoghurt off
place on roasting tray
put in to hot oven for 10 mins or untill just starting to brown/char on the edges
DONE
surprisingly bloody excellent or even cold on a sandwhich etc
amazingly easy
sauer
never tried with venison tho....yet.
ok who loves them chicken tikka bagguettes etc you can get in sandwhich shops ???
this is BETTER
and EASY
rabbit or chicken pieces cubed or roughly cut amount? as much /little as you want
one large tub of natutal yoghurt must be natural .ie. non flavoured
lemon juice..i used a really good shake form a jif lemon bottle... bout bit less than a third
1 heaped teaspoon of curry powder ...i used tub o tescos curry powder
( done also with cajun powder or bbq powder mix if not into curries)
take yer rabbit / chicken pieces and place in a bowl
cover with natural yoghurt ( which natural breaks down/ tenderises the meat)
add lemon juice
add powder
mix really well
cover bowl with clingfilm and leave overnite
next day
pre-heat oven to 250C or as hot as will go
remove meat pices and shake excess yoghurt off
place on roasting tray
put in to hot oven for 10 mins or untill just starting to brown/char on the edges
DONE
surprisingly bloody excellent or even cold on a sandwhich etc
amazingly easy
sauer
