Braised venison with carrots

Serves: 4

Preparation: 30 mins

Cooking: 120 mins

INGREDIENTS

1.5kg trimmed venison meat, from a single muscle*
750ml good red wine*
2 garlic cloves, peeled and crushed*
1 teaspoon thyme leaves, chopped*
1 bay leaf*
3 juniper berries, crushed*
3 tablespoons plain flour*
salt and freshly ground black pepper*
vegetable oil for frying*
60g butter*
2 onions, peeled and finely chopped*
2 tablespoons tomato purée*
1a litres good dark beef stock*
1–2 teaspoons cornflour (optional)*

To serve:
200–250g small carrots, such as chantenay, peeled
a couple of good knobs of butter
1 teaspoon caster sugar
1 tablespoon chopped parsley

Method

1 Cut the venison into 3–4cm chunks and place in a stainless steel or ceramic bowl with the red wine, garlic, thyme, bay leaf and juniper berries. Cover and leave to marinate in the fridge for 2 days.

2 Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Flour the meat lightly, using a tablespoon of the flour, and season with salt and pepper. Heat 2 tablespoons oil in a heavy-based frying pan and fry the meat, a few pieces at a time, over a high heat until nicely browned.

3 Heat the butter in a large, heavy-based saucepan and gently fry the onions for a few minutes until soft. Add the remaining 2 tablespoons flour and the tomato purée, and stir over a low heat for a minute. Slowly add the reserved marinade, stirring constantly to avoid lumps forming. Bring to the boil and simmer until it has reduced by half.

4 Add the beef stock and the pieces of venison and bring back to a simmer. Cover with a lid and simmer very gently over a low heat for about 1 ½ hours until the meat is tender. It’s difficult to put an exact time on braising meat; you may find it needs an extra half an hour. Once the meat is cooked, the sauce should have thickened sufficiently. If not, mix 1–2 teaspoons cornflour with a little cold water, stir into the sauce and simmer, stirring, for a few minutes.

5 Meanwhile, put the carrots in a pan and just cover with water. Add the butter, sugar and seasoning and simmer rapidly until the carrots are tender. Drain off any excess cooking liquid, leaving a little to glaze them, then toss with the chopped parsley.

6 Divide the stew among warm bowls and top with the glazed carrots. Serve at once.

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Brandy Roast Grouse

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INGREDIENTS
1 dressed young grouse*
135 ml double cream*
1 tablespoon Brandy*
4 strips streaky bacon*


Method

1 Roast the grouse covered in bacon in a hot oven for 15 minutes. Remove bacon and roast for a further 5 minutes.

2 Cut them in half and trim out the bony back.

Set aside

3 Pour 135ml double cream per grouse into the roasting dish, mix with contents and bring to the boil.

4 Add the tablespoon of brandy and heat up again.

5 Pour contents over the set aside grouse.

This recipe is for one grouse, which will feed one or two people, depending on how hungry they are so multiply up for larger numbers.

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Grouse with Rice & Horseradish Cream Sauce

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INGREDIENTS

3 young grouse*
1 onion, 1 carrot, 1 stick of celery, 1 bay leaf*
Chicken stock*
6 rashers of streaky bacon*
Butter*
6 to 8 shallots*
Spring onions*
Horseradish cream*
Basmati rice and a handful of wild rice*

Method

1 Fillet the two breasts of each grouse and put to one side.

2 Sauté 1 onion, 1 carrot, 1 stick of celery (chopped fine) and a bay leaf. When tinted at the edges add the carcasses and enough water to cover the birds. Homemade chicken stock would be preferable but a good chicken stock cube will do equally well.

3 Bring to the boil and simmer for about an hour, then sieve and return the liquid to the pan and boil rapidly until reduced by half. Put aside.

4 Wrap 2 rashers of streaky bacon around each fillet and sear in butter until brown both sides.Take 6 to 8 shallots. Slice, and then brown in some butter in a deepish frying pan. When cooked add some stock, and carry on cooking until reduced slightly. Add the grouse breasts and keep turning in the liquid for approximately 4 minutes.

5 When cooked, take the breasts out and keep warm.

6 Add horseradish cream to your taste, and more stock as needed. Boil to slightly thicken it, pour over the grouse breasts and serve with the rices.

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Wild Rabbit Ragu With Penne

INGREDIENTS

1 Wild Rabbit, all meat cut from bones, chopped very Finely / minced*
3 tbsp Olive Oil*
75g Cubed Smoked Pancetta or Smoked Bacon*
1 Medium Carrot, srubbed and Finely grated*
1 Large stick of Celery, washed then Finely grated*
1 Medium Onion, Finely grated*
3 cloves Garlic, Finely grated*
1\4 tsp Dried Chilli*
1 tsp Dried Rosemary*
1\4 tsp Nutmeg*
1\4 tsp Cinnamon*
1 Bay Leaf*
4 tbsp Tomato Puree*
1\3 tin Chopped Tomatoes*
1 tsp White Wine Vinagar*
200ml White Wine*
100ml Water*
1 thumb size piece of Parmesan Rind*


To Finish
175g Penne Pasta*
1\2 tsp Salt*
Parmesan Cheese*


Method

1 In a medium sized Saute Pan heat the Olive Oil before adding the Pancetta, it should sizzle gently when entering the pan.
Cook it for 5 minutes before adding the grated vegetables, stir all together well.

2 Add the Spices and the Bay leaf, then cook for a further 5 minutes before adding the rabbit with the tomatoe Puree.
stir altogether for a few minutes before adding the remaining ingredients.

3 Put a lid on the pan and simmer very gently for an hour.
Note: Adding Parmesan Rind will give the Ragu extra depth of flavour, but remove the Rind before serving.

4 Drop 175g of Penne Pasta into boling Salted Water and cook to your preference.

5 Drain and mix the Penne through the Ragu,
Divide over 4 Plates, adding a good grate of fresh Parmesan should you require it.

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Pheasant breasts braised in cider

INGREDIENTS

4 Pheasants Breast Fillets*
4 Rashers, Rindless Smoked Bacon*
300ml Dry Cider*
4 Shallots, Peeled and Finely Chopped*
25g Butter*
1 tsp Caster Sugar*
1 tbsp Plain Flour*
4 tbsp Full Fat Creme Fraiche*
Roast Potatoes and Baby Leeks to serve

Method

1 Preheat the oven to 200C/400F/Gas Mark 6.
Season the Pheasant Breast Fillets with Freshly ground Black Pepper and wrap each one with a Rasher of Bacon.
Place in an ovenproof dish so they aren't to cramped together pour 5 tbsp cider over the top.
Bake for 15-20 minutes until tender.

2 Heat the butter in a pan until melted and foaming. Add the Shallots, fry gently until soft. Sprinkle in the Caster Sugar and continue to cook, stirring until slightly caramelised.

3 Stir in the Flour. When combined pour in the remaining Cider and creme fraiche.
Heat and simmer until the sauce has reduced and slightly thickened.
Season to taste.
Thickly slice the Pheasant Breasts and transfer to warmed plates.
Spoon the sauce over the top.
Serve with Roast Potatoes and Baby Leeks.

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This recipe comes from http://www.gametoeat.co.uk


Roast Pheasant with lentils & button onions

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INGREDIENTS

4 pheasant breasts*
butter and olive oil*
200g button onions, peeled and trimmed*
thyme*
1 clove garlic, peeled*
salt and freshly ground black pepper*
100g bacon pieces*
Approx. 10g (1 dstspn) light brown sugar*
Lentils:
250g green lentils, no soak variety*
1 ltr water*
8 cloves garlic, peeled*
200g smoked bacon trimmings or pieces*
1 onion, peeled and spiced with 2 cloves*
1 large carrot, peeled and cut into 4 lengthways*
fresh herbs – sprig thyme, 1 bay leaf, parsley (or bouquet garni)*
1 chicken stock cube or fresh chicken stock*
salt and freshly ground black pepper*
parsley, freshly chopped*

Notes
Roast Pheasant with lentils & button onions

Preparation Time: 0 Hours & 10 Mins
Cooking Time: 0 Hours & 35 Mins

1.Starting with the lentils, put them in a large pan of water together with all the lentil ingredients. Bring to the boil, cover and simmer until tender. The cooking time is about 35 minutes (check with instructions on the pack). When the lentils are cooked, remove the herbs and vegetables and keep some of the stock to serve with the pheasant.

2.10 minutes before the lentils are ready, heat the butter and oil in large frypan and fry the pheasant breasts for about 3 – 4 minutes on each side. Remove from the pan and keep hot.

3.Add the garlic, onions and bacon pieces to the juices in the frypan, add more oil if necessary and sauté until cooked. Add some of the stock to the pan and heat thoroughly.

4.Slice the pheasant breasts and put on the serving plate with some of the onions, garlic and a little juice. Serve with the lentils sprinkled well with parsley.

5.Tip: for speed use canned lentils instead of the dried variety. For extra flavour sauté a little chopped onion, garlic and bacon pieces, add the lentils and heat thoroughly before serving.

Serving Suggestion

Serve with the lentils sprinkled well with parsley.

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Pheasant Casserole

pheasant_casserole_231009_142930.jpg

INGREDIENTS

2 pheasants*
110g (4oz) unsmoked bacon, cut into 3 or 4 pieces*
25g (1oz) butter or oil*
225g (8oz) shallots*
25g (1oz) flour*
570ml (1 pint) good stock or chicken stock cube*
2 tsps redcurrant jelly*
100ml (4fl oz) white wine*
Bouquet garni*
8 whole field mushrooms*
Salt & pepper*
Chopped parsley*

Oven 160C/375F/Gas 5

Pheasant Caserole
Preparation Time: 0 Hours & 20 Mins
Cooking Time: 1 Hours & 0 Mins

1.Melt butter or oil in a large pan and brown the pheasants all over. Remove.

2.Sauté the shallots and bacon. Remove from the pan.

3.Add enough flour to the pan to take up the remaining juices. Mix well.

4.Add the stock, redcurrant jelly, white wine and bouquet garni. Season and bring to the boil to thicken.

5.Return the pheasant to the pan. Add the shallots and bacon and cover.

6.Cook in the oven for approx 1 hour or until the juices run clear.

7.Add the mushrooms about 10 minutes before the end of cooking.

Serving Suggestion

Sprinkle over the parsley and serve with fresh vegetables and crème fraiche mixed with horseradish.

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Pheasant with Roast Pepper Pappardelle

pheasantpapadelle_231009_141441.jpg

INGREDIENTS

2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced*
3 garlic cloves, peeled and thinly sliced*
2 tbsp olive oil*
1½ tsp cumin seeds, crushed*
5 tbsp medium dry white wine*
4 vine ripened tomatoes*
4 pheasant breast fillets, halved*
250g dried pappardelle pasta*
40g butter*
3 tbsp chopped fresh coriander plus a few extra springs*
Crusty bread to serve (optional)*
Pheasant with Roast Pepper Pappardelle*

Method

1. Preheat the oven to 180C/Gas Mark 6. Toss together the peppers, sliced garlic, 1 tbsp olive oil and 1 tbsp wine and the crushed cumin seeds in a large roasting tin. Spread out in a single layer and season. Roast for 20 mins until lightly charred at the edges, stirring in the tomatoes half way through.

2. Meanwhile, heat the remaining oil in a heavy based frying pan. Fry the pheasant breasts over a high heat for 1 min each side until browned. Add to the roasting tin pushing them amongst the peppers. Pour the remaining wine over the top.

3. Return to the oven for 8-10 mins until cooked through and the vegetables are tender. Transfer the pheasant to a board and slice.

4. Meanwhile cook the pasta in a large pan of lightly salted boiling water for the time stated on the packet. Drain well. Return to pan and toss with the butter until melted. Add the sliced pheasant, chopped coriander, vegetables and juices from the roasting tin. Serve straight away with crusty bread if liked.

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Lime Flavoured Roasted Partridge

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INGREDIENTS

4 partridge, ready prepared
2 limes
butter or olive oil
4 rashers bacon
4 slices French bread
50g-75g paté (optional)

Notes

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

For convenience, use ready prepared roast potatoes or serve with mash seasoned with olive oil, garlic and herbs.

Lime Flavoured Roasted Partridge

Method

1 Spread butter or olive oil over the bird, season with salt and pepper and, allowing one rasher of bacon per bird, cut into four and place on the breast and legs. (If necessary stretch the bacon with the back of a knife). Using one lime, squeeze a little juice over each bird.

2 Put in a roasting tin and cook for about 30 minutes. Check the birds are cooked by inserting a skewer into the breast. They are ready when the juices run clear.

3 Ten minutes before the end of cooking, dip the bread into the hot oil next to the partridge and roast together with wedges of lime.

4 Spread a little paté on each piece of bread and place the partridge on top. Serve with roast potatoes, salad and redcurrant jelly.

Serving Suggestion

Serve with:
roast potatoes
rocket salad
redcurrant jelly, cranberry jelly or salsa.

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Venison Wellington

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Description

Venison is a wonderful meat which has a great flavour and is ideal for winter entertaining. Fillet cooks by thickness, not weight. An 8cm thick piece of fillet 20cm long will cook in the same time as a 40cm piece. The crepes can be made with parsley or tarragon or you can use ready made as long as they are thin. They help to prevent the cooked fillet from overcooking.

INGREDIENTS

Venison fillet weighing about 900g; 30cm long, 5cm thick
2 tbsp olive oil
1 medium onion, finely chopped
350g mushrooms; chestnut, wild or otherwise
100ml Madeira
3 cloves garlic, finely chopped
2 tsp thyme leaves
70ml thick cream
2 large but thin herb crepes
450g puff pastry
1 egg, lightly beaten

Method

1 Trim the fillet of any fat and tie with string to ensure roundness in the cooked piece.

2 Sear in the oil for 90 seconds top and bottom and 30 seconds each side.

3 Roast at 240°C for 8 minutes for rare, 15 minutes for medium. Allow to rest for 30 minutes and then untie.

4 Meanwhile,
Fry the onion in the oil until softened. Chop the mushrooms finely and add to the pan with plenty of black pepper, the thyme and the Madiera. Boil and then add the garlic.
Stir and reduce the heat to very low and cook slowly until dry but richly smelling.

5 Pour in the cream, return to the boil and cook until thick. Any juices from the venison can be poured into the mushroom mix.

6 To assemble the Wellington; roll the pastry to a rectangle of a thickness of 4mm, about 50cm x 30cm shape. Cut 5cm x 5cm squares from the corners and spread most of the mushroom mixture over the inner rectangle. Wrap the fillet in the crepes and place on the mushroom bed. Bring the end to the center and brush with egg. Roll the pastry length, using egg to glue the sides on contact and encase the meat. Shape the Wellington and lift gently to a greased baking tray. Brush with egg and decorate with pastry trimmings if desired.

7 Bake at 210°C for 20 minutes. A meat thermometer can be used but a metal skewer is also effective. When the pastry is golden, insert the skewer, wait 15 seconds and withdraw. If the skewer is cold, the meat is underdone; warm is rare and hot is well done.

Rest for 10 minutes, slice and serve with red wine sauce – enjoy!

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Pheasant Salad with Wild Mushroom Dressing

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INGREDIENTS

4 tbsp Olive Oil*
4 Pheasant Breast Fillets*
2 Whole Unpeeled Garlic Cloves*
200g Wild Mushrooms*
4 tbsp Dry White Wine*
2 tbsp Finely Chopped Red Onion*
1 tbsp Roughly Chopped Soft Fresh Thyme*
1 (135g) Bag Watercress*
Spinach and Rocket salad*
2 Nectarines Stoned and Sliced.

Method

1. Pour 1 tbsp oil into a large heavy based frying pan, add the whole garlic cloves then set the pan over a medium heat. When the oil is hot fry the pheasant breasts for 203 minutes each side until lightly browned and just cooked through. Transfer them to a board, leave to rest for a few minutes, then slice.

2. Heat the remaining oil to the pan, add the mushrooms and fry for 102 minutes. Pour in the whine and allow to bubble rapidly for a second or two. Remove from the heat. Add the red onion and thyme. Season.

3. To serve, divide the salad leaves and nectarines between four plates. Top with the pheasant breasts, then spoon over the warm mushrooms and their dressing.


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Partridge with Pears and Blue Cheese

partridge_with_pears_130809_114541.jpg

INGREDIENTS

4 partridges (1 per person)
3 tbsps soy sauce
150ml (150ml) water
50g (2 oz) butter
streaky bacon
2 medium pears, sliced
125g (4oz) Stilton or similar blue cheese
Salt & freshly ground black pepper
Wholegrain mustard dressing (optional)

Partridge with Pears and Blue Cheese

Method

1 Preheat the oven to 200C/400F/Gas 6. Wipe the birds and place a knob of butter inside each of the birds. Cover with rashers of streaky bacon.

2. Put the birds in a roasting tin, mix the water and soy sauce together and pour into the bottom of the pan. Cover with foil.

3. Place in the middle of the oven and cook for about 30 minutes. Remove the foil and cook for a further 10 minutes.

4. To prepare the pears: melt the remaining butter in an oven proof dish and toss the pears in the hot butter. Return to the top shelf of oven for a further 10 minutes to soften and slightly brown.

5. The partridges are ready to serve when the juices run clear. Allowing one partridge per person serve with slices of pear, a little dressing (optional) and cheese shavings. Garnish with crispy bacon.

6. Serve with baby potatoes and sliced green beans.
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Mixed Game Pie

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INGREDIENTS

200g diced braising venison
350g diced mixed game
2 large onions, sliced
100g smoked bacon, diced
10 mushrooms, sliced
1 tbsp redcurrant jelly
1 tbsp flour
2 sprigs thyme
2 bay leaves
200ml red wine
2 tbsp Worcestershire sauce
300ml chicken stock

For the pastry
1 packet rolled puff pastry
1 egg
1 tbsp vegetable oil

Pre-heat the oven to 180c
25cm pie dish

1. Heat a large pan and fry off the meat in batches until evenly coloured. Remove all the meat and fry the bacon and onions until slightly golden.

2. Add all the meat back into the pan, add the bay leaves, thyme, mushrooms and flour. Coat all the meat and allow to cook for a few minutes before adding the red wine, redcurrant jelly, Worcestershire sauce and chicken stock. Bring to the boil, turn down the heat and allow to cook for 1 hr 15 mins.

3. After cooking, season the mix and transfer to a pie dish of your choice about 25cm diameter is perfect but a deep rimmed plate will work just as well.

4. Cover the top of the dish with the pastry and trim off the excess pastry. Crimp the edges with a fork and brush the top with a beaten egg. Season with salt and bake for 30 mins at 180c or until golden brown.

SERVE WITH SEASONAL VEGETABLES
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Shooting Crumble

INGREDIENTS

4 Pheasant Breasts*
1 Glass of White Wine*
1 Pint / 570 ml of Chicken Stock*
3 1/2 oz / 100 g of Butter*
3 1/2 oz / 100 g of Plain Flour*
1/2 Pint / 275 ml of Double Cream*
1 Pot of Creme Fraiche*
7 oz / 200 g of Streaky Bacon*
A Packet of Plain Crisps Per Person*
Fried Breadcrumbs*
Salt and Pepper*

Notes

200 deg C, 400 deg F, gas mark 6
Cooking Time: 1 Hours & 0 Min's

Method

1 Bake the Pheasant Breasts in the Stock of 20 minutes then strain the Stock and keep.

2 Chop up the Breasts.

3 Make a Sauce with the Butter, Flour, Double Cream, Stock and Creme Fraiche. If it is very thick add some Milk to thin it.

4 Pour over the Pheasant Breasts.

5 Grill the Bacon until Crispy and then Chop it, add to the Breadcrumbs and Crushed Crisps and mix lightly
Place these on top of the Pheasant Mix and Bake for3 30 minutes.

Serve with a mixed salad.

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Duck with Grape Sauce

This recipe can also be used with Pheasant or Chicken.

INGREDIENTS

3 Ducks Cleaned and Seasoned*
1/2 Pint / 275 ml Cream*
Glass of White Wine*
Large Bunch of Grapes (Peeled if you can face it!) Sliced into Halves*
2 Small Onions Chopped*
Tarragon (optional)*

200 deg C, 400 deg F, gas mark 6

Duck with Grape Sauce

Cooking Time: 1 Hours & 20 Min's

Method

1 Place the 3 Ducks in a Roasting Pan, and Roast in the Oven for about 2 hour until well Roasted.

2 Set aside to cool, then remove the flesh.

3 Make the Sauce:
Fry the Onions until softened, then add the Grapes and cook together for a couple of minutes on a medium heat.

3 Add the Cream and White Wine, season and add the Tarragon (optional), stir and let it cook for a couple of minutes.

4 Add the Duck Pieces to the sauce and cook on a medium heat for about 10 minutes.

5 Serve with Rice and Fresh Vegetables

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Roast Pheasant with caramelised parsnips and chocolate sauce

Hen Pheasants are more tender and Cocks have a little more flavour. I suggest you play safe and serve one or each – a brace. The Parsnips and sauce are cooked separately and so can be served with other roasts birds or game.

Serves 4 - 6

2 Oven Ready Pheasants*
Some Lean Streaky Bacon Rashers*
A Little Olive Oil*
4- 6 Thick Parsnips, Peeled and Trimmed*
3-4 tbsps Caster Sugar*
1 tsp Fine Sea Salt*
3 tbsps Olive Oil*
A Good Knob of Butter*
1 tbsps Clear Honey*
1 tbsps Aged Balsamic Vinegar*
150ml Chicken Stock or Water*

Sauce

1 Large Shallot, Chopped Finely*
2 Good Pinches 5 Spice Powder*
6 Black Peppercorns*
1 Sprig Fresh Thyme*
1 Small Bay Leaf*
2 tsp Sherry Vinegar*
300ml( ½ a bottle) Red Wine*
500ml Dark Chicken Stock*
25g (about 2 squares) Dark Chocolate, at least 60% Cocoa Solids*

Roast Pheasant with Caramelised Parsnips and Chocolate Sauce

Preparation Time: 0 Hours & 30 Min's

Cooking Time: 1 Hours & 0 Min's

1 First make the sauce. Saute the shallot in the oil for 3 minutes then mix in the spices, peppercorns, herbs and vinegar. Cook for a minute or so.

2 De glaze with the wine and cook until reduced by half then stir in the stock, add seasoning and boil again until reduced by half, about 20 minutes. Strain through a sieve then return to the pan and stir in the chocolate until melted. Set aside.

3 Heat the oven to 190 C, Gas 5. Brush the pheasant with a little oil, season lightly and cover the breasts with bacon. I roast my birds UN-trussed so the heat penetrates the thighs more evenly. If you have some, mould two butter papers over the pheasants. Allow about 50-60 minutes roasting time.

4 Meanwhile, cook the parsnips. Cut the parsnips length ways into quarters. Cut out the wood core. Mix the sugar and salt then toss the parsnips in the mixture.

5 Heat the oil and butter in a frying pan and saute until nicely caramelised. Stir in the honey and cook for 3 minutes then deg laze with the vinegar.

6 Pour in the stock and cook, uncovered, until the liquid reduces right down. Turn the parsnips occasionally so they are evenly coated. Check the seasoning and keep warm.

7 Check the pheasants. The juices should run clear when you pierce the point where the thigh joins the body. If needs be roast for a bit longer. For a crispy, browned breast remove the butter paper and peel off the bacon for the last 15 minutes of roasting.

8 Let the birds rest for 10 minutes then slice off the breast meat. I cut the legs from the carcasses with a heavy, sharp knife and divide into drumsticks and thighs. Serve the meat with the parsnips and reheat the sauce. Pour sauce over the meat to moisten and flavour. Delicious with pasta, polenta or even creamy mashed potatoes.

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Venison Kebabs with Yoghurt & Cucumber Marinade

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450g (1lb) venison, cut into 1 inch cubes
For the marinade 2.5cm (1inch) piece of fresh ginger
2 cloves of garlic
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp chilli flakes
¼ tsp ground cinnamon
6 black peppercorns, crushed
2 cloves
1 small tub (250ml) plain yoghurt
2 tbsp olive oil For the sauce
½ cucumber
275ml (1/2 pint) plain yoghurt
¼ tsp ground cumin lemon juice mint leaves salt & pepper to taste

Venison Kebabs with Yoghurt & Cucumber Marinade
Requires marinating for several hours

Method

1. Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely. 2. Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered. 3. Leave to marinate in the fridge for several hours, preferably overnight. 4. Drain the meat and thread onto skewers so the cubes do not touch. Grill or barbecue for about 15 minutes, turning frequently and basting with the marinade. 5. For the sauce: coarsely grate the cucumber onto a plate, sprinkle with salt and leave for 30 minutes. Press the cucumber and pour away the excess liquid. 6. Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice. Season to taste. 7. Serve with rice and a fresh green salad.

Plain boiled rice Green salad

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Partridge Hot Pot

2 tbsp Light Olive Oil*
4 Oven Ready Partridges*
1kg Medium size Potatoes, Peeled and Thinly Sliced*
2 Leeks, sliced*
2 tbsp Plain Flour*
300ml Chicken or Vegetable Stock*
150ml Medium Dry Cider*
1 tsp soft Light Brown Sugar*
3-4 Sprigs Tender Young Thyme, Roughly Chopped*
25g Butter*

Partridge Hot Pot - Serves 4
Method

1. Preheat the oven to 160C/Gas Mark 4. Heat 1 tbsp oil in a flameproof casserole dish and fry the partridges for about 5 Min's, turning several times until well browned on all sides. Transfer to a plate. Meanwhile par-boil the potato slices in a large pan of boiling water for 2 Min's only. Drain and rinse in cold running water.

2. Add the remaining oil to the casserole; fry the leeks for 3-4 Min's, stirring occasionally until browned. Stir in the flour, scraping up any juices stuck to the bottom of the pan. Remove from the heat. Gradually stir in the stock and then the cider, thyme and brown sugar.

3. Return the partridge to the casserole, pushing them amongst the vegetables. Season with salt and freshly ground black pepper. Cover with overlapping slices of potato and dot with the butter. Bake for 1¼-1½ hours or until the potatoes are tender and golden brown.

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Simple Roast Venison Loin With Blackcurrants

2 x 200g Pieces of Venison Loin*
2 tbsp Olive Oil*
2 Glasses Red Wine*
600ml / 1 Pint Strong Venison or Game Stock*
1 Small Glass or 6 tbsp Cassis*
10g Unsalted Butter*
200g Frozen Blackcurrants, Defrosted, they produce and better colour and will release more flavour than fresh*
Salt and Freshly Milled Black Pepper*

Preparation time: 10 minutes
Cooking time: 6-8 minutes

Method

1 Preheat the oven to 220, Gas 7.

2 Season the Loins well with Salt and Pepper.

3 Heat the Oil in an Ovenproof Frying Pan.

4 Add the Venison and Brown well on both sides.

5 Then pop into the hot oven, cook for 5-6 minutes, then remove the pan for the oven.

6 Place the Venison onto a warm plate, cover with foil and leave to rest for 6-8 minutes.
Meanwhile, tip any oil from the pan, then add the wine and boil rapidly over a high heat.
When nearly reduced, add the stock and again reduce rapidly, until you have a nice, thickened sauce.

7 Add the cassis and butter and whisk well, taste and adjust the seasoning, then strain through a fine sieve into a clean pan.

8 Add a few defrosted blackcurrants, and stir well.

9 Slice the rested loins and drain well on kitchen paper, place onto a warm plate, spoon over the sauce with a few blackcurrants.

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This recipe comes from http://www.gametoeat.co.uk

Venison Casserole with Beer

casserole_beer_060213_142429.jpg

900g Boned Venison Shoulder*
2 tbsp Oil*
2 Onions, Peeled and Chopped*
150g Piece Smoked Streaky Bacon*
1 tbsp Plain flour*
300ml Beef or Venison Stock*
300ml brown Ale*
2 tsp Soft Brown Sugar*
2 Garlic Cloves, Peeled and Crushed*
1-2 Bay Leaves*
2 Sprigs of Thyme*
Roasted Baby Carrots to serve*

Method

1. Preheat the oven to 130C/Gas Mark 2. Cut the venison into 3cm/11/2 inch cubes, discarding any gristle and sinew. Heat 1 tbsp oil in a flameproof casserole dish. Fry the venison in batches for 5-6 Min's until browned on all sides, adding a little extra oil as necessary. Transfer to a plate with a slotted spoon.

2. Add onions to the casserole and fry for 2-3 Min's, stirring occasionally until lightly browned, add the bacon and fry for a further 2 Min's. Return all the meat and any accumulated juices to the pan. Add the garlic then stir in the flour. Gradually stir in the stock and ale scraping up any juices stuck to the bottom of the pan. Heat, stirring until simmering.

3. Add in the sugar, bay leaves and thyme and season with freshly ground black pepper. Cover the casserole with a tight fitting lid or foil and cook in the oven for a t least 2 hours or until the meat is tender. Serve with roasted baby carrots.

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This recipe comes from http://www.gametoeat.co.uk

Pan fried Pheasant with Salsa Verde and Saffron Mash

panfried_pheasant_with_salsa_verde_130809_115322.jpg

4 pheasant breasts
2 tbsp olive oil
2 tbsp unsalted butter
salt & freshly ground black pepper
Salsa Verde
2-3 cloves garlic, peeled
1 tbsp capers (if poss non-parareille) left whole
4 pickled gherkins,
6 anchovy fillets, chopped
small bunch flat leafed parsley
small bunch basil leaves
small bunch mint
2 tsp Dijon mustard
3 tbsp red wine vinegar
6-7 tbsp extra virgin olive oil
salt & freshly ground pepper
700g (11/2 lb) potatoes

Saffron mash
milk
salt & pepper
knob of butter
few saffron strands

Pan fried Pheasant with Salsa Verde and Saffron Mash

Method

1. To make the salsa put the garlic, capers, gherkins, anchovy fillets, herbs, mustard and about 1 tablespoon of red wine vinegar into a food processor.

2. Whizz together until roughly chopped. Stir in the remaining vinegar, oil, season to taste. Cover and leave for the flavours to develop.

3. Melt the butter in a heavy based frypan add the oil and heat until nearly sizzling.

4. Season the pheasant breasts with salt and pepper. Put in the frypan and fry for about 2-3 minutes on either side.

5. Infuse a few saffron strands in 1 tablespoon hot water.

6. When the potatoes are cooked, drain well. Mash with enough milk to make the potato creamy. Season to taste and stir in the saffron.

7. Serve the pheasant breast with some of the salsa and mashed potato.

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This recipe comes from http://www.gametoeat.co.uk

Partridge Breast Fillets with Rosemary and Apple

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4 Small Sprigs of Rosemary*
8 Partridge Breast Fillets*
2-3 tbsp Olive Oil*
25g Butter*
2 Red Skinned Apples eg. Gala, Cored and Thickly Sliced*
3 Small Red Onions, Peeled and Sliced into Slim Wedges*
50ml Dry White Wine*
Mashed Potatoes to serve.

Method

1. Strip the leaves from 2 sprigs of rosemary and press them onto the partridge breast fillets. Season with freshly ground black pepper. Heat the oil in a large heavy based frying pan and fry them for 2-3 minutes each side until just cooked through.

2. Remove from the pan, keep warm. Melt the butter in the pan, add the apples, shallots and remaining thyme. Fry for 5-6 minutes until softened and lightly browned.

3. Pour in the wine and stir to scrape up any juice stuck to the bottom of the pan, boil to reduce slightly. Arrange the partridge breast fillets, apples and onions on warmed plates with the pan juices spooned over the top. Serve with mashed potatoes.

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This recipe comes from http://www.gametoeat.co.uk

Game Pate

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A ideal starter or for a picnic. Serves 10.

240g (81⁄2oz) Streaky Bacon*
350g (12oz) Pheasant Minced or Blitzed in a Food Processor*
675g (11⁄2lb) Fatty Pork, eg Belly, Minced*
1 Pheasant Breast, Diced*
2 tbsps Brandy*
8 tbsps Wine*
1 Clove Garlic, Crushed*
Salt & Pepper*
6-8 Juniper Berries, Chopped*
2 tbsps Fresh Rosemary, Chopped*
2 tbsps Fresh Thyme, Chopped*
Small Bunch Fresh Coriander, Chopped*
Bay Leaves for Decoration*

150C, 300F, Gas Mark 2

Cooking Time: 2 Hours & 30 Mins

Method

1 Chop half the bacon into small squares, reserving the other half, and mix together with the other ingredients.

2 Allow to stand for an hour for the flavours to develop if time allows.

3 Put into a terrine or large oven-proof baking dish, smooth the top and and arrange the remaining bacon slices diagonally across. Decorate with the bay leaves. Place, uncovered, in a baking tin of hot water to come half way up the sides and cook in a slow oven for 2 to 21⁄2 hours.

4 The paté is cooked when it starts to come away from the side of the dish and the juices run clear when a skewer is inserted into the middle.

5 Remove from the oven and weight down (use a similar sized dish with kitchen scale weights or even a brick covered with tinfoil).

6 Allow to cool, then refrigerate overnight.

Cut into slices to serve.

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This recipe comes from http://www.gametoeat.co.uk

Christmas Roast Pheasant

christmas_roast_pheasant_130809_113828.jpg

Description Roast pheasant is traditionally served with game chips, fried breadcrumbs and/or bread sauce

1 Young Pheasant*
1 Apple, Cored and Chopped*
½ Onion, Chopped*
2 tbs Butter*
Salt and Freshly Ground Black Pepper*
3 Slices Streaky Bacon*

For the stock:
Giblets from the Pheasant*
1 Slice Onion*
2-3 Slices Carrot*
1 Bay Leaf*
Little Port (optional)*

Method

1 Place the apple and onion inside the bird, together with 1 tbs of the butter, three or found round turns of the pepper grinder and a little salt. Ensure the bird is well-trussed and rub it all over with the remaining butter.

2 Cover the breast with streaky bacon and place in a preheated oven, 180oC, 350oF, Gas Mark 4, breast side down, for about 1 hour (depending on the size of the bird) basting as often as possible. Remove the bacon for the last 10 minutes and turn the bird the right way up to allow the breast to brown. Allow the pheasant to rest, in a warm place, for at least 20 minutes before serving.

3 While the pheasant is cooking, put the giblets in a pan of water, together with a slice of onion, 2-3 slices f carrot and a bay leaf, bring to the boil and simmer for about an hour.

4 Make a thin gravy mixing the juices from the roasting pan with the strained stock and a little port, if using. Season to taste.

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This recipe comes from http://www.gametoeat.co.uk

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