Contact us by Email with Recipe to be added here

Number 1: Country Pheasant Casserole

This is a simple hearty winter dish with a rich gamey flavour. You can use a mixture of 'birds' in the same casserole ie. pigeon and pheasant which works very well.

1 Bouquet Garni
2 x 15ml Olive oil
25g Butter
4 Pheasant Breasts
6 Slices Streaky Bacon
40g Flour
300ml Red Wine
150ml Chicken Stock
150ml Beef Stock
2 x 15ml Worcester Sauce
2 x 15ml Bramble or Apple Jelly
1/4 teaspn. Fresh Thyme
1 x 5ml Salt
Plenty Ground Pepper
Gravy Browning to taste and colour
16 Button Onions
2 Carrots
1 Parsnip
Same amount Swede as Parsnip

Heat oil and butter. Brown meat and bacon together. Remove meat and keep warm then add flour to pan and cook until pale golden colour. Slowly add wine and stock. Bring to boil and allow to thicken. Add remaining ingredients except onions , return meat, and bring back to boil, cover and simmer for 1 &1/2 hours. Add onions and continue to cook for further 30 mins. Alternatively cook in mod oven 180c 375 f gas 4 for same amount of time. Then enjoy!!

Number 2: Roast Venison

The best part to use is the saddle, but if a smaller joint is required then use either the fillet or loin. Venison being a dry meat needs a generous helping of melted fat and wrapping with bacon helps. Lossely cover the joint with foil and roast @170 centigrade (mk3) for 25 minutes per pound (500 grams). 20 minutes before the end, unwrap the foil and dredge with flour, return to the oven to brown. Preferably serve with a thick gravy together with redcurrant or cranberry sauce

Number 3: Hunters Pot Roast Roast Pheasant

2 x 2 ½ lb of Pheasant Meat
6 slices streaky bacon
Salt
Ground Black pepper
Olive Oil
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 head garlic, peeled
1 tsp tomato puree
½ bottle of white wine
1pt stock (fresh or cubes)

1. Cover breast of pheasant with the bacon, and season.
2. Seal the pheasant meat in a hot pan with olive oil for 30 seconds each side.
3. Put meat in a roasting tin and place vegetables and garlic round it and roast
for 25 minutes in a very hot oven (425F/22C/gas mark 7).
4. Once cooked allow to rest for 15 minutes
5. Remove flesh from carcass and keep it warm.
6. Remove and chop bones and brown in a hot pan and add to the roast vegetables, tomato puree and white wine.
7. Reduce to a glaze
8. Add the stock and reduce by two thirds and pass through a sieve.
9. Arrange meat accordingly onto plates and pour the sauce over the meat, serve
with a selection of seasonal vegetables.

Number 4: Pheasant in Cider

For Four People

Four plump Pheasant Breasts
4oz butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1oz flour
8 fl oz each of strong dry cider and chicken stock (fresh or cubes)
4 oz crème fraiche
2 tbsps Calvados or Somerset Cider Brandy
Bouquet garni of bayleaf, parsley and thyme
1 lb dessert or Bramley apples, peeled, cored and sliced

1. Season the pheasant breasts.
2. Seal the breasts in a hot pan with olive oil for 30 seconds each side.
3. Remove the meat and sweat the onion and carrot for about five minutes.
4. Sprinkle in the flour and cook until brown.
5. Add the cider and chicken stock and blend.
6. Add the breasts and add the bouquet garni and simmer for 15 minutes.
7. Heat the Calvados in a small saucepan and flame until it has reduced by half and
add to the breasts.
8. Simmer for another 15 minutes.
9. Take out the breasts and keep warm and strain the mixture into a cle4an pan.
10. Add the crème fraiche bring to a gentle boil and reduce by a third.
11. Season the apples and brown gently in a little butter.
12. Assemble pheasant breasts, sauce and a few apple slices on each plate and serve
with a selection of seasonal vegetables.

Number 5: MULLIGATAWNY SOUP

This is a great winter warmer and an excellent way to use those badly shot parts of your pheasant/partridge/pigeon not normally served to the table, or your leftovers afterwards!

100g/4oz approx. COOKED game, chopped very small
1 large onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 large cooking apple, peeled, cored and chopped
50g/2oz butter
1 tablespn. curry paste
2 tablespn. tomato puree
11/2 pints gameor chicken stock
1/2 pint tomato juice or liquidized tinned toms.
1 tablespn. shredded coconut (unsweetened)
1 teaspn. brown sugar
3 teaspn. lemon juice
4 tablespn. cooked rice
salt and pepper

In a large saucepan melt butter, saute onion, carrot celery and apple. Cook till soft and golden. Add curry paste, meat, then flour and cook for 5 mins. stirring all the time. Add tomato puree, stock, tomatoes, herbs, seasoning, sugar and coconut. Stir well . Simmer for 45 mins. Adjust seasoning to taste. Liquidize if you wish and finally add lemon juice and rice. Reheat thoroughly.