It gave us an oppurtunity to talk about two of our favourite meats Rabbit and the much under valued Hare. Even better we got everyone stuck in so they could truly understand the two beasts.
Potted Meats are a Great British Institution, long forgotten and discarded by many but we hope to inject some new life into them with our take on the product! Most people know of the Potted Beef we get in the supermarket which is smooth in texture, grey in colour and full of god knows what. Google pictures of ‘potted meats’ and it’s like a horror movie in the culinary world! It wasn’t always like that though. If we owe Curing and Salting to the medieval practice of culling stock before winter, then we owe potting to the early British sailing ships. It was a way of preserving essential protein for sailors. However it soon began to develop from its original role and began to appear in much more gourmet cooking. Recipes developed and soon it was found that these Potted Meats could be used by those travelling the country, on picnics, hunts or just as a handy pantry addition for a midweek meal. Continue Reading
We have just introduced two new exciting products to our range;
Here at The Moocher we pride ourselves on our fresh produce! You catch our range at all our markets and they include; Rare- Breed Pork Pies and Sausage Rolls, Venison Pasties, Savoury Brioches stuffed with Pork & Rhubarb, Lancashire Cheese & Onion and our own Potted Pheasant.
Our products are also available to supply Cafe’s, Events, Farm Shops, Deli’s and even to your home.
Get in contact for more details.
It’s coming to the end of much of the game season which can be a very sad time in our house. The abundance of meat’s available to us drops considerably. I could talk about the most prized grouse, the gamey and succulent partridge, the distinct flavour of wild duck or any of the other game birds and their uniqueness. However I feel the humble yet beautiful Pheasant is in need of a few words before it leaves our dinner table until later in the year.