Promoting the eating of Game
- Thread starter Cubist
- Start date
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Arch
Married to Night Train
- Location
- Salford, UK
Cubist said:
You have PM....
OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
I did suggest swapping a recipe or two, so here's my favourite one for pheasant, might be a good starter for those new to the game (so to speak!)
Brace of pheasant, skinned and jointed.
Seasoned flour
4 Bramley apples
2 medium onions
2 cloves garlic
1/2 pint cider
chicken stock cube
150 ml single cream
salt and black pepper to taste
oil for frying
Large frying pan and a casserole dish
Peel and slice the Bramleys and put them in the casserole dish. Fry the onions and garlic in the frying pan until they soften (don't let them brown, just let them soften and cook on a medium heat for about 5 mins). Add them to the casserole.
Heat the oil in the frying pan 'til it's just about smoking. Coat the pheasant joints in seasoned flower and seal them in the oil, letting them brown all over. Transfer them into the casserole.
Keep the heat on in the frying pan and add the cider, using it to deglaze the pan, bring it to the boil and add a stock cube. Pour the resulting juice into the casserole.
Cook in a preheated oven at 160 deg for a couple of hours, three if you like it tender!
After the main cooking time remove the pheasant joints from the casserole and you now have a choice. If you like a smooth sauce you can blitz the apple/onion/cider/casserole and add the single cream. Otherwise simply stir the cream into the juices and serve the pheasant with the sauce poured generously over it.
Works very well with mashed potato and celeriac, or big fluffy baked spuds. Green veg like broccoli or sprouts are also a good accompaniment.
Big spicy shiraz works well too.
Brace of pheasant, skinned and jointed.
Seasoned flour
4 Bramley apples
2 medium onions
2 cloves garlic
1/2 pint cider
chicken stock cube
150 ml single cream
salt and black pepper to taste
oil for frying
Large frying pan and a casserole dish
Peel and slice the Bramleys and put them in the casserole dish. Fry the onions and garlic in the frying pan until they soften (don't let them brown, just let them soften and cook on a medium heat for about 5 mins). Add them to the casserole.
Heat the oil in the frying pan 'til it's just about smoking. Coat the pheasant joints in seasoned flower and seal them in the oil, letting them brown all over. Transfer them into the casserole.
Keep the heat on in the frying pan and add the cider, using it to deglaze the pan, bring it to the boil and add a stock cube. Pour the resulting juice into the casserole.
Cook in a preheated oven at 160 deg for a couple of hours, three if you like it tender!
After the main cooking time remove the pheasant joints from the casserole and you now have a choice. If you like a smooth sauce you can blitz the apple/onion/cider/casserole and add the single cream. Otherwise simply stir the cream into the juices and serve the pheasant with the sauce poured generously over it.
Works very well with mashed potato and celeriac, or big fluffy baked spuds. Green veg like broccoli or sprouts are also a good accompaniment.
Big spicy shiraz works well too.
Aperitif
Meme bar
- Location
- ...I don't have much idea - really.
Arch said:Cheers for that - there is a game butcher in York, so I should be able to get it - but I have been on a very tight budget until recently. How many meals do you get out of a partridge?
A pear, or tree - at least, to be sure...
OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
I think you've really done it this time 'teef!Aperitif said:
Aperitif
Meme bar
- Location
- ...I don't have much idea - really.
That's bad rich....baaaad.
Cycling Naturalist
Guru
- Location
- Llangollen
Cubist said:
I started to drool half way down the recipe. Is it Normandy based by any chance?
OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
Normany inspired. Not all Faisan Normande recipes add the cream, but I find it smoothed it out, and the kids and Mrs Cube loved it. It can be a bit acidic without the cream.Patrick Stevens said:
If you're brave you could add a dash of Calvados?
This is originally a claypot recipe, but any very large ovenproof pot with a tight fitting lid works fine. It needs to be big enough for several layers of vegetables and a pheasant or 2 on top. Very quick to prepare & easy 1-pot meal.
Preheat oven to 220C/Gas 7.
Clean the pheasant(s) - 2 feed 4-6 people, depending on what else you are planning for starter/dessert ...
Wash/peel/cut vegetables (potatoes/celeric/parsnips/leeks, + jerusalem artichokes if you have them and like them) into large pieces and put them in the pot.
Put a few anchovy filets on top, a spoon full of capers and freshly ground pepper.
Rub the pheasant(s) with salt & pepper and place on top of the vegetables.
Pour over 2 glasses of white wine
Cook for 2 hours (or you can speed it up by starting off on the hob - if your chosen pan/pot allows, not recommended for a clay pot obviously).
The pheasant(s) end up steamed & wine flavoured but with a crispy skin ...
T
Preheat oven to 220C/Gas 7.
Clean the pheasant(s) - 2 feed 4-6 people, depending on what else you are planning for starter/dessert ...
Wash/peel/cut vegetables (potatoes/celeric/parsnips/leeks, + jerusalem artichokes if you have them and like them) into large pieces and put them in the pot.
Put a few anchovy filets on top, a spoon full of capers and freshly ground pepper.
Rub the pheasant(s) with salt & pepper and place on top of the vegetables.
Pour over 2 glasses of white wine
Cook for 2 hours (or you can speed it up by starting off on the hob - if your chosen pan/pot allows, not recommended for a clay pot obviously).
The pheasant(s) end up steamed & wine flavoured but with a crispy skin ...
T
Bromptonaut
Rohan Man
- Location
- Bugbrooke UK
Rabbit, pheasant or venison would be my choices.
Although the latter is often best casseroled Mrs B bought a large slice (described iirc as a rack) from the farmers market a couple of years ago. Roasting for a surprisingly short time, followed by a long relax, produced something far better than a rare fillet steak.
Although the latter is often best casseroled Mrs B bought a large slice (described iirc as a rack) from the farmers market a couple of years ago. Roasting for a surprisingly short time, followed by a long relax, produced something far better than a rare fillet steak.
OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
^^^^^ Ooh, sounds good. I love one pot recipes, and that one pushes some flavour buttons.....raise an eyebrow at the anchovies, but determined to try it! Thanks
OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
Bromptonaut said:
One of the most memorable meals I ever ate was a venison fillet. Very dark, very rare, very tender, and absolutely unforgettable.
Anyone got any good recipes for rabbit? I have three favourites and some cheats such as packet kebab mixes. We can often get "all bunnied out" as Cubester and I have shot up to a ton at a time, and really struggle to give so many away.
chap
Veteran
- Location
- London, GB
Patrick Stevens said:
Erm, well I was referring to Deer and perhaps Pheasant, but I'm sure if times are tough and you wish to partake in sadomasochistic culinary pursuits, then foxes would be game too.
FYI: http://www.thehuntinglife.com/html/sections/quarry/game-deer-seasons.html
Alternatively, you could read Roald Dahl's 'Fantastic Mr Fox' and dig the NES and Duckhunt out of the attic.
