Recipe: Make the most of game

PUBLISHED: 15:07 02 February 2010 | UPDATED: 16:37 20 February 2013

Recipe: Make the most of game

Recipe: Make the most of game

If Nicholas Butler's article about Warwickshire deer has whetted your appetite here are some game recipes for you to try.

Game pie
Serves 6

For the filling

200g diced braising venison
350g diced mix game, pheasant, partridge, rabbit, and hare leg meat
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
1 packet rolled puff pastry
1 egg
1 tbsp vegetable oil
Preheat oven to 180C
25cm pie dish

Method

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.
Add all the meat back into the pan and 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 1hour 15mins.

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

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

Pan Seared Breast of Pheasant with Smoked Bacon Roasted Figs
Serves 4

4 pheasant breasts, wing bone left on
8 slices streaky smoked bacon
8 ripe figs
50g butter
2 tbsp olive oil
1 tbsp redcurrant jelly
2 tbsp balsamic vinegar
2 tsp brown sugar
2 sprigs thyme
200ml red wine
Pre heat oven to 180C

Method

To prepare the figs, cut slits half way down the top of them. Wrap each fig with one slice of streaky bacon, use a cocktail stick to secure if needed. Press the bottom of the fig so it opens up, add a small knob of butter, thyme and a pinch of sugar, salt and pepper.

Drizzle with olive oil to moisten. Place in a pre-heated oven for around 15 minutes, until the bacon is crispy.

While the figs are cooking, heat a large non-stick frying pan and add 1 tbsp of oil. Season the pheasant breasts on the skin side and lay in
the pan.
Cook for 3-4 minutes until the skin is golden brown. Turn over and cook for one minute. Transfer to a tray and cook in the oven for a further 4 minutes.

While the pheasant finishes cooking, add the red wine to the same pan you just sealed the breasts in. Add the balsamic vinegar and redcurrant jelly then season to taste. Allow to reduce. Remove the pheasant from the oven and rest for 10 minutes. Add a knob of butter to the sauce at the last minute and serve with the breast and bacon wrapped figs.

Pot Roasted Pheasant with Cider, apples and celeriac
Serves 4

2 whole pheasants, oven ready
1 litre strong cider
4 sprigs thyme
2 bay leaves
2 tbsp olive oil
2 English apples (Coxes or Braeburn) peeled, cored and quartered
Celeriac, diced into 1cm cubes
1 leek, cut into rings, whites only
2 sticks celery, cut into 2cm pieces
1 onion, peeled and cut through the root into 8 wedges
200g diced smoked bacon
50g butter
Preheat oven to 160C

Method

Season the pheasants. Heat a large oven- proof casserole dish and add in the bacon and cook until golden, add the pheasants. Seal the birds on all sides until golden brown.

Pour in the vegetables, season and add the cider. Bring to the boil, put the lid on and place in the oven. Allow to cook for 30-40mins. Once cooked remove the pheasants and allow to rest.

Place the casserole dish back on the heat, remove the lid and let the remaining juices reduce by half. Add in 50g butter and season.

Carve the pheasant, allowing one leg, and one breast per person. Serve with vegetables and the juices.

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