|
Game Recipes
Braised Venison In Red
Wine
Ingredients (Serves 4)
2lbs/1 kg diced haunch steak
1 oz/25g flour
3 onions diced finely
400 ml/ ¾ pint red wine
1 bay leaf
1 clove garlic
6 black peppercorns – cracked
Seasoning
Pinch of salt
Oil
Method
Heat oil in frying pan and brown venison. Transfer to braising dish and add remaining ingredients. Cover the dish and cook in oven (375oF/190oC/gas 4-5) for 1½ - 2 hours.
Pan-fried Wood Pigeon Breasts, with Wilted Spinach and Dauphinoise potatoes
Ingredients
4 woodpigeons (one per person about 100 grams of meat)
Salt & pepper
1kgs potatoes
1 cloves of garlic
Half pint of double cream
250 grams of washed spinach leaves
1 knob of butter
Method
First off get the potatoes going,
1) Peel wash and slice the potatoes and place in cold water
2) Peel the garlic and thinly slice
3) Layer garlic and potatoes in a ceramic oven dish and cover with cream
4) Place in oven at 160 degrees for an hour
Then start the pigeon
1) Remove the breasts from the bird
2) Place in a pan skin side down for 2 mins
3) Turn and do for 2 min
4) Put pan in oven for ten mins 100 deg
While the pigeon is in the oven wilt the spinach down in a pan.
Assemble the dish and enjoy!
Pigeon Breast ‘Sandwiches’ with Leek and Mustard Sauce
Ingrediants (Serves 4)
8 pigeon breasts
6 rashers streaky bacon
1 medium sized onion
40g (1½ oz) butter
3 tablespoons grated parmesan cheese
6 pepperdew peppers. Waitrose sells these mildly spicy miniature peppers in jars, as perhaps do other stores.
1 tablespoon well chopped parsley
Sauce:
1 good sized leek
50g (2 oz) butter
1 crushed clove of garlic
1 heaped tablespoon flour
300 ml (½ pt) stock
1 teaspoon wholegrain mustard
Method
Place the pigeon breasts between 2 layers of cling film and beat them with a kitchen mallet or rolling pin until well flattened and of a more or less similar size. This isn’t always easy and if some turn out larger than others keep these for the bottom part of the ‘sandwich’.
Chop the bacon and the onion finely and cook them in the butter. Chop the peppers and add them to the mixture together with two tablespoons of parmesan. Spread the mixture evenly on the four larger of the flattened pigeon breasts and press the remaining breasts on top. Cook in a medium hot oven for about 10 minutes until a sharp fork will pierce the meat easily.
Mix the remaining parmesan with the parsley and sprinkle on top.
To make the sauce, chop the leek well and cook until soft in the butter and garlic. Stir in the flour and add the stock, stirring until thickened. Stir in the mustard and season to taste. Serve the sauce separately.
Roast Pheasant with Sherry and Mustard Sauce
Ingredients (Serves 4)
2 young oven-ready pheasants
200ml/7fl oz/scant 1 cup sherry
15ml/1 tbsp Dijon mustard
from the storecupboard
50g/2oz/1/4 cup softened butter
salt and ground black pepper
Method
1 Preheat the oven to 2000C/4000F/Gas 6. Put the pheasants in a roasting pan and spread the butter all over both birds. Season with salt and pepper.
2 Roast the pheasants for 50 minutes, basting often to stop the birds from drying out. When the pheasants are cooked, take them out of the pan and leave to rest on a board, covered with foil.
3 Meanwhile, place the roasting pan over a medium heat. Add the sherry and season with salt and pepper. Simmer for 5 minutes, until the sherry has slightly reduced, then stir in the mustard. Carve the pheasants and serve with the sherry and mustard sauce.
Pheasant breast with apples
Ingredi
ents (Serves 2)
2 boneless pheasant breasts
30g/1oz/2 tbsp butter
1 onion, thinly sliced
1 eating apple, peeled and quartered
10ml/2 tsp sugar
60ml/4 tbsp Calvados
60ml/4 tbsp chicken stock
1.5ml/1/4 tsp dried thyme
1.5ml/1/4 tsp white pepper
125ml/4fl oz/1/2 cup whipping cream
salt
sautéed potatoes, to serve
Method
1 With a sharp knife, score the thick end of each pheasant breast.
2 In a medium heavy frying pan melt half of the butter over a medium heat. Add the onion and cook for 810 minutes until golden, stirring occasionally. Using a slotted spoon, transfer the onion to a plate.
3 Cut each apple quarter crossways into thin slices. Melt half of the remaining butter in the pan and add the apple slices. Sprinkle with the sugar and cook the apple slices slowly for 57 minutes until golden and caramelized, turning occasionally. Transfer the apples to the plate with the onion, then wipe out the pan.
4 Add the remaining butter to the pan and increase the heat to medium-high. Add the pheasant breasts, skin side down, and cook for 34 minutes until golden. Turn and cook for a further 12 minutes until the juices run slightly pink when the thickest part of the meat is pierced with a knife. Transfer to a board and cover to keep warm.
5 Add the Calvados to the pan and boil over a high heat until reduced by half. Add the stock, thyme, a little salt and the white pepper and reduce by half again. Stir in the cream, bring to the boil and cook for 1 minute. Add the reserved onion and apple slices to the pan and cook for 1 minute.
6 Slice each pheasant breast diagonally and arrange on warmed plates. Spoon over a little sauce with the onion and apples.
Pheasant in Souflée Batter
Ingrediants (Serves 4)
1 large pheasant
6 tomatoes
1 tablespoon chopped sage
2-3 tablespoons brandy
2 eggs
1 tablespoon flour
50g (2 oz) butter
1 crushed clove of garlic
Method
Joint the pheasant and take the meat off the bone. Chop the flesh from the legs finely and the breast meat more coarsely.
Halve the tomatoes and bake them in the oven for about 15 minutes until the skins slide easily from the flesh. Chop the flesh roughly.
Melt the butter in a large saucepan and add the garlic, sage and the meat from the legs. Stir for 10 minutes or so until a sharp fork will penetrate the meat. Add the breast meat and continue to stir for a further 5 minutes or so. Stir in the flour and add the tomatoes and brandy. At this stage the mixture should be the consistency of coating batter; if it is too thin sift in a little more flour using a very fine sifter, if too thick stir in a little more stock. Separate the egg yolks from the whites and beat them into the mixture. Whisk the whites until very stiff and fold them in. Transfer the mixture into a lightly greased, fairly deep ovenproof serving dish and bake in the oven until browned, slightly risen and just set (about 30 minutes).
Partridge and Pheasant Breasts in Parma Ham
Ingredients
Pheasant breast Partridge breast
Parma Ham Butter
Stuffing made from breadcrumbs, suet, parsley, lemon zest, chicken liver, an egg, onion, salt and pepper
For the sauce
Carcasses of the birds, boiled to make stock
Marsala wine Cornflower
Juniper berries Prunes
Onion Celery
Method
Make the stuffing. Soften the chopped onion in the microwave for 3 minutes in the butter, and then combine with breadcrumbs, suet, parsley, lemon zest, chopped liver, beaten egg and salt and pepper.
Take the pheasant breast and place stuffing on the flatter side. Put the partridge breast on top of the stuffing. Wrap both breasts in Parma Ham and smear with butter.
Place into a baking tin and cook for 17 minutes at 180C or Gas mark 6.
Allow to rest.
Make the sauce by sieving the stock, add the crushed juniper berries, chopped prunes, chopped onion, chopped celery and cook until tender.
Sieve sauce and add large glass of Marsala wine.
Thicken sauce with cornflower. Add juices left over from the meat to the sauce.Check for seasoning and add if necessary. Serve with watercress, parsnip crisps, dauphinoise potatoes and sugar snap peas.
Perdreaux a la Rouennaise
Ingredients
2 partridge 1lb cooking apples
1/2pt cream 2 oz butter
1 teaspoon brown sugar Seasoning
Method
Draw and truss the birds.
Heat the butter and brown the birds well all over.
Peel and slice the apples, arrange in the bottom of a casserole and sprinkle with the sugar.
Pour the butter in which the birds were browned over the apples.
Lay the birds on the apples, season and pour the cream over.
Cover and cook slowly until tender 1 ½ - 2 hours.
Place the birds on a serving dish surrounded by the apples.
Duck Breast with Ginger
Ingredients
2 cooked wild duck
1½ glasses of Port wine
¾ teaspoonful of ground ginger
Juice of a large orange
Mixed herbs, salt and pepper
Method
The duck should be cooked lightly in butter in the oven and seasoned with the salt, pepper, herbs and ginger, for about 1 hour.
When cooked carve the ducks and serve with a baked apple stuffed with raisins and cloves and redcurrant jelly.
Make a sauce to serve with the ducks from the juices in the dish they have been cooked in, adding the port wine, orange juice and a little salt. Boil gently for a minute.
Duck With Pan Fried Vegetables And A Red Onion Sauce
Ingredients (Serves 4)
4 x 8oz duck breasts
4oz smoked streaky bacon, chopped
1tsp vegetable oil
For the Red Onion Sauce
2 large red onions, sliced
1 pt of chicken stock
1/2 pt of red wine
Salt and pepper
For the Pan Fried Vegetables
10 button onions, halved
10 baby sweetcorn, halved
6oz carrots, cut into matchsticks
6oz broccoli, cut into florets
Method
Pre-heat the oven to 180c/350f/gas mark 4.
To make the sauce, heat the oil in a saucepan, add the onions and cook for 5-7 minutes until lightly browned. Add the stock and red wine and simmer until sauce has reduced to 1/2 pint. Season and set aside.
To prepare the pan fried vegetables, cook the button onions, corn, broccoli and carrot in boiling water until tender and still crisp. Refresh and set aside.
Score the duck breasts skin and season. Heat the oil in a frying pan until it begins to smoke then add the duck and cook until lightly brown on both sides. Transfer to a baking tray and cook in the oven for 15 minutes
Add the bacon to the frying pan and cook until golden. Add the vegetables and cook until browned.
To serve, spoon the onion sauce on to warmed serving plates. Arrange the vegetables and bacon, and place the sliced duck breasts on top
Sauteed Rabbit
Ingredients
1 young rabbit 6 oz butter
8 shallots 2 tablespoons chopped chives
1 glass white wine 1 lemon
Seasoning
Method
Joint the rabbit and rub the joints with seasoning.
Heat the butter in a heavy frying pan. Brown the rabbit joints, then turn the heat very low and cook gently for about half an hour, turning the joints frequently. Place the joints on a serving dish and keep hot.
Saute the chopped shallots in the frying pan, adding more butter if necessary, until they are soft but not coloured. Add the chives and wine. Simmer for 10 minutes.
Adjust the seasoning and pour over the rabbit joints. Garnish with lemon slices.
Rabbit Chasseur
Ingredients
1 rabbit and liver 4 oz butter
3 tomatoes 2 onions
2 glasses red wine Stock
2 cloves garlic Seasoning
1 red pepper (small) or ¼ teaspoon cayenne pepper
Bouquet Garni
Method
Joint the rabbit and retain the liver.
Heat the butter in a heavy pan and stiffen the sliced liver for a moment or two. Lift it out and brown the rabbit joints.
Chop the onion, quarter the tomatoes, and add then together with the red wine, crushed garlic, red pepper, bouquet garni and seasoning to the rabbit. Add enough stock to just cover the meat.
Cover the pan and simmer gently for an hour.
Pound the liver and add this to the pan. Cook for 20 minutes with the lid off. If the sauce is not thick enough add a little beurre manie.
Remove the bouquet garni and serve.
| 
