Bird Roast  - Cooking Guide
Remove the vac bag 1 day prior to cooking and return bird to the fridge
On day of Cooking - Preheat oven to 180-190 deg  C / Gas Mark 5-6
Cover your Bird Roast with silver foil and place in a roasting tin
Put in the oven for 3 hours
Remove the foil and baste the bird roast, pour off any surplus fat/juices
Return to the oven uncovered for a further hour to crisp and brown
Remove from oven when cooked and allow to rest for 10 minutes before carving.
For the 3 Bird Roast, reduce cooking time by approx 30mins

Remember: Ovens may vary, this is a guide only

______________________________________________________________________

Cranberry & Cider Sauce
A stunning addition to a crisp golden Free Range Gressingham Duck or Great Grove Goose

1 Tbsp  Unsalted Butter

1 Large  Red Onion, Sliced 

1 Tbsp  Plain Flour

200 ml   Cider or Unsweetened Apple Juice

200g   Cranberries  

75 ml   Unsalted Chicken Stock

Sprig Fresh Thyme

Method:

Melt butter in a pan over medium heat. Sauté onion for 3-4 minutes or until translucent. Whisk in flour and sauté another 2 minutes. Whisk in cider and bring to a boil. Stir in cranberries and stock and return to a boil. Reduce heat to medium. Simmer for 15 minutes until sauce begins to thicken. Add thyme to pan. Simmer 2-3 minutes, or until mixture is thickened. Serve sauce over duck. 

                                                                                                                                   


Turkey Puff Parcels
A delicious way to serve turkey meat left over from Christmas Day

1/2 lb    Chopped Cooked Turkey
4 tbsp   Chestnut Puree
3oz       Chopped Button Mushrooms
1.1/2oz  Butter
1 lb        Puff Pastry
Beaten Egg
salt and freshly ground black pepper

Method
Mix turkey with the chestnut puree and seasoning. Fry mushrooms in butter until soft and add to the mixture. Allow to cool. Roll out the pastry thinly and cut into twelve 4 inch squares.
Divide the mixture amongst the squares, dampen pastry edges and fold to form triangles. Pinch edges to seal and glaze with egg.
Bake at 205 degC / 400 degF / Gas Mark 6 for 15-20 minutes until golden.
Serves 4


                                                                                                                                


Posh Toad in the Hole
Fantastic as a family meal or a little different as dinner party delight

2 Pheasant Breasts cut in half

4 Fat Pork Sausages

2 Plump Prunes

3 Rashers Streaky Bacon

1 tbsp Olive Oil

For The Batter

125g Plain Flour

¼ tsp Salt

Few Twists Ground Black Pepper

2 x Medium Eggs

1 Egg Yolk

150ml Milk

150ml Water

Posh Gravy

500ml Clear Game Stock

¼ bottle Red Wine

Make the posh gravy I advance, ensure that the stock is quite clear, add the wine and boil rapidly to reduce it to an intensely flavoured sauce with a light syrupy consistency, season with salt to taste.

Use a roasting tin or flameproof dish into which the breasts and sausages will fit with plenty of space for the surrounding batter. To make the batter, put all the ingredients into a food processor, leave out the plunger and pulse for about 5, 10 second bursts until you have a smooth batter, leave to rest for at least 30 minutes before using.

Take each piece of pheasant breast and cut 2 or 3 parallel slits about 2cm deep. Slice the prunes into 4-5 pieces, discarding the stone. Cut on rasher of bacon into thin strips and push a piece of bacon and a sliver of prune into the slits in the breasts. Cut the remaining two rashers in half and stretch with the side of a large knife. Wrap each piece of breast in the stretched half rasher.

Pour the oil into your tin, into the centre of a hot oven 220ºC/Gas Mark 7 for about 10 minutes. Then add the sausages and the wrapped breasts, start them cooking for a few minutes, turn the over, browned side up and space evenly throughout the tin. The oil should now be very hot, pour the batter around the sausages and breasts return the tin to the oven and cook for a further 15-20 minutes, until the batter has puffed up and turned a deep golden brown

Cut into pieces, giving each person a sausage and a piece of breast spoon over the posh gravy and serve with buttered cabbage and creamed potatoes or other vegetables to your liking

                                                                                                                                  

 
                                 Fish & Shell Fish Dishes

 
Salmon Fillets in Cream


Serves 6

6 Salmon Fillets

Salt & Black Pepper

50g Butter

¾-1 pint single cream

Small bay leaf

Wipe the fillets with a damp cloth and season with salt and freshly ground black pepper. Butter an ovenproof dish large enough to fit the fillets in a single layer. Pour over enough cream to cover the fish, lay the bay leaf on top and cover the dish with foil. Bake in the centre of a pre-heated oven at 375ºF (mark 5) for 20-25 minutes, basting with a little extra cream if necessary. When ready, garnish with lemon wedges and serve from the cooking dish with buttered new potatoes and a crisp lettuce and cucumber salad.


                                                                                                                                   

 
Haddock Barrie


Serves 4

4 Haddock Fillets

12 peeled prawns

Seasoned flour [flour seasoned with salt & pepper]

50g butter

25g plain flour

½ pint milk

50g cheddar cheese

1 small onion

Salt

Cayenne pepper

90ml double cream

Wash fillets thoroughly and pat dry on absorbent paper, coat each fillet lightly with seasoned flour. Use half the butter to grease a shallow flame-proof dish and arrange the fillets in a single layer in this.

Melt the remaining butter in a small pan, stir in the flour, cook for a few minutes then gradually add the milk to make a white sauce. Grate the cheese and blend it into the sauce together with the peeled and finely chopped onion. Chop the prawns roughly and stir them into the sauce. Season with salt and cayenne pepper and stir in the cream.
Pour the sauce over the fish and bake in the centre of a pre-heated oven to 400ºF (mark 6) for 30 minutes. If by that time the top has not browned, put the dish under a hot grill for a few minutes.


Serve the fillets immediately, delicious with either plain boiled rice or new potatoes and spinach.

Raie Au Beurre Noir


Serves 4

900g Skate Wings

Half Lemon

1 Small onion

1 Small bay leaf

2-3 Peppercorns

3-4 Parsley stalks

½ Level teaspoon salt


BUERRE NOIR:

75g Unsalted Butter

1 tbs White Vinegar

1 Level tablespoon finely chopped parsley

Rinse the skate, wipe it dry and cut into four portions. Place in a saucepan with ½ pint of water. Slice the lemon; peel and slice the onion, add to the pan, together with the bay leaf, peppercorns, parsley stalks and salt. Bring to the boil, cover with a lid and simmer gently for 25-30 minutes. Remove the fish with a perforated spoon and arrange on a hot serving dish.

For the Sauce:


Heat the butter in a frying pan over a low heat until browned, but not scorched. Remove the pan from the heat; stir the vinegar and chopped parsley into the butter and pour over the skate. Super served with boiled potatoes and a medley of green beans and peas.

Trout with Breton Sauce


Breton sauce is reminiscent of mayonnaise but easier to make and less oily. The sharp flavour matches perfectly with cold trout or herring.

Serves 4-6

4 large trout

1 tbls Olive oil

SAUCE

2 level tbls Dijon Mustard

2 Egg yolks

1 dessertspoon Wine, cider or tarragon vinegar

Salt and black pepper

75g Unsalted butter

2 tbls Chopped fresh parsley & chives

GARNISH

½ Cucumber

Wash and clean the trout thoroughly; cut off the heads and dry the fish on a clean cloth. Wrap each fish in a piece of oiled aluminium foil and put them in a fireproof dish. Bake in the centre of a pre-heated oven at 325ºF (mark3) for 25-30 minutes.
Remove the dish from the oven, open the foil packets and allow the trout to cool slightly. Split each fish along the belly and with a pointed knife, carefully loosen the backbone; ease it out gently so that most of the small bones come out with it. Set the trout aside to cool.

To make the sauce; beat the mustard, egg yolks and vinegar together until well blended; season to taste with salt and freshly ground pepper. Put the butter in a bowl over a pan of hot water and stir until it has softened, but not melted. Gradually add the butter to the egg mixture, beating all the tie, until the sauce has the consistency of thick cream. Stir in the finely chopped herbs.

Before serving, gently peel the skin from the cold trout, cut each into two fillets and arrange on a serving dish. Pour the sauce over. Peel the cucumber, cut it in half lengthways and scrape out the seeds with a pointed teaspoon. Dice the flesh and sprinkle it over the trout. Serve with freshly baked crusty bread as a main course or for a picnic, or in smaller quantities as a starter for a dinner party.

                                                                                                                                   


Devilled Crab

An early 19th Century dish where the main ingredient, which can be meat, poultry or fish is cooked in a sharp hot sauce, topped with breadcrumbs and finished off under the grill.

Serves 4

2 Dressed Crabs

150 ml Double cream

1 level tsp French Mustard

1-2 tsp Anchovy Essence

1 tsp Worcestershire Sauce

1-2 dessert spoons Lemon Juice

Pinch Cayenne Pepper

Salt & black pepper

1 tbls Oil

2 tbls Toasted breadcrumbs

2 level tbls Grated Cheddar Cheese

GARNISH

Watercress

Lemon wedges

Empty the white and brown meat from the crab shell into a bowl. Mix the cream, mustard, anchovy essence and Worcestershire sauce in a saucepan. Season to taste with lemon juice, cayenne, salt and freshly ground pepper.. stir in the crabmeat and heat the mixture through over a moderate heat without boiling.

Scrub out the crab shells in cold water thoroughly, dry them and brush inside and out with a little oil. Spoon the crab mixture in to the shells and cover with a topping of breadcrumbs and grated cheese. Put the shells on a baking tray in a pre-heated oven at 400ºF (mark 6), or under a hot grill until the cheese is brown and bubbly on top. Arrange the crabs on a bed of watercress and garnish with lemon wedges. Thin buttered brown bread is traditional served with crab as a spectacular starter. Or for a main course serve with a side dish of skinned grilled tomatoes and mushrooms.

                                                                                                                                 


Grilled Tuna Italian Style

4 Tuna steaks

50ml Olive oil

2 tsp. Freshly chopped basil

3 tbsp. White vinegar

2 tsp. Freshly chopped oregano

1 tsp. Garlic, crushed

2 tsp. Salt and ground black pepper

1 tsp Freshly chopped thyme

Serves 4

Combine the olive oil, basil, vinegar, oregano, garlic, salt, pepper, and thyme pour over the tuna steaks and marinate for a minimum of 30 minutes. Grill and baste for 5 minutes or until steaks flake easily. Serve with a salad of mixed leaves and sun dried tomatoes sprinkled with olives.

                                                                                                                                   


Limed Queen Scallops Flambéed in Tequila

generous glug olive oil

generous knob butter

4 small shallots, finely chopped

1 lime, juice and zest only

1 tsp sugar

2 dozen queen scallops, trimmed and ready to cook

generous glug good-quality tequila (you can drink the rest of the bottle over dinner!)

1 handful chives finely chopped

salt and freshly ground black pepper

Method

1. Heat the olive oil and butter in a heavy-bottomed frying pan over a medium heat. Add the shallots and sweat gently - do not allow to brown.

2. Add the lime juice and zest and cook for a minute or two.

3. Add the sugar and stir continuously - it's important to keep the ingredients moving around the pan at this point to prevent the sugar from burning.

4. Increase the heat to high then add the scallops. Fry for another minute.

5. Add a big glug of tequila and the chopped chives and flambé - if cooking on gas carefully let the flame just catch the pan or if using an electric hob you might need to use a match to ignite the tequila (CAUTION: Take care when flambéing the scallops and keep your face well away from the pan. If you're not an experienced cook you must be aware that this method of cooking can create large flames). If the tequila doesn't light quickly then don't be tempted to keep the pan on the heat any longer as this will overcook the scallops.

6. Serve the scallops hot from the pan and in warm tortilla wraps or with lemon butter rice.
 
                                                                                                                                   


Griddled Scallops with Coral Sauce

Serves 1

3 scallops, with coral

drizzle of olive oil

salt and freshly ground black pepper

splash of white wine

3 tbsp double cream

1 shallot, finely sliced

large handful of spinach

a few sprigs of chervil, to garnish

1. Preheat a griddle pan.

2. Lightly oil and season the scallops with salt and pepper. Add to the hot griddle pan and cook for 30 seconds each side.

3. Deglaze the pan with a splash of white wine and pour into a small saucepan. Add the double cream to the saucepan and cook until reduced to a thicker consistency.

4. Place the coral of the scallops into a food processor.

5. Pour in the reduced cream and season with salt and pepper.

6. Blend to a smooth purée.

7. Sauté the shallot in a little oil until soft.

8. Add the spinach and season with salt and pepper. Remove from the heat as soon as the spinach is wilted.

9. To serve, arrange the scallops around the spinach and shallots. Spoon over the coral sauce and garnish with sprigs of chervil.


                                                                                                                                   

 
Pan-fried Monkfish on Carrot Purée

Serves 1

100g/3oz monkfish

1 tbsp fresh parsley, chopped

1 tbsp fresh chervil, chopped

1 tsp butter

For the carrot purée

200g/7oz purple carrot, cooked

55ml/2oz chicken stock

25g/1oz butter

1. Melt the butter in a frying pan over a medium heat.

2. Coat the monkfish in the chopped herbs. Add to pan and cook for three minutes, turn once and cook for a further three minutes.

3. For the purée, blend the carrots in a food processor until smooth.

4. Add the chicken stock and butter to the carrot purée and stir well.

5. Transfer this mixture into a saucepan and heat until all the stock has evaporated.

6. Serve the monkfish on a plate with the carrot purée.

                                                                                                                                 


Baked Halibut with Watercress Crème Fraiche Sauce

For the sauce:

1 x 500g/18oz tub full-fat crème fraîche

1 bag or bunch of fresh watercress, washed, picked-over and dried with the toughest stalks discarded

freshly ground sea salt and black pepper

For the halibut:

4 x 175g/6oz halibut fillets

25g/1oz unsalted butter

½ lemon

freshly ground sea salt and white pepper

few lemon balm leaves

2 sprigs of flat leaf parsley

Method:

1. To make the sauce, place half the crème fraîche in a blender and add the prepared watercress. Whiz it together on pulse setting of the mixer. Add the remaining crème fraîche and whiz again (still on pulse) until all is blended together well. Do not blend too much as it will turn to cheese. Pour into a container, add salt and pepper to taste, cover and refrigerate until ready to use.

2. For the halibut, butter a suitable ovenproof dish. Scatter two slices of lemon, the lemon balm leaves and sprigs of parsley in the dish. Season lightly with sea salt and white pepper.

3. Place the fish in the dish in a single layer and spaced apart. Season the fish lightly with salt and pepper. Squeeze a few drops of lemon juice from the remaining piece of lemon on top of each piece of fish.

4. Carefully cover the whole dish with a sheet of foil. Try to avoid the foil touching the fish. Make sure the dish is sealed completely around the edges. Place the dish in the centre of a preheated oven 375F/190C/Gas5. Bake for 15-20 minutes, depending on the thickness of the fillet.

5. To serve, reheat the watercress crème fraîche slowly in a small saucepan. Remove the fish dish from the oven. Carefully remove the foil and spoon some of the cooking juices into a small jug (do not include the herbs etc). Loosely cover the fish with the foil and keep in a warm place.

6. Add the fish juices to the sauce and stir well. When completely warmed through, check for seasoning and consistency. Take care not to let the sauce overheat and split. You may want to add a little cream if the sauce seems too thick.

7. Lift each piece of halibut on to warmed plates and pour the sauce around the fish. Serve with baby new potatoes and fresh mange-touts, sugar snap peas and fine beans, or with a watercress, chicory, orange and fresh herb salad - dressed with a classic vinaigrette.


                                                                                                                                 


Baked Cod with a Herby Crust

Serves 2

2 x 180g/6oz pieces of cod loin

2 tbsp fresh white breadcrumbs

2 tbsp mixed fresh herbs - chervil, chives, parsley, coriander - chopped

1 clove garlic, crushed finely

2 tbsp olive oil

salt and pepper

1. Heat the oven to 200C/400F/Gas 6.

2. Mix together the herbs, garlic and oil. Stir in the breadcrumbs and season well.

3. Spread this mixture over the fish.

4. Put the fish on a baking sheet and bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.

 

Hot Salsa filled Plaice

4 x 225g/8oz plaice fresh or defrosted, skinned

For the salsa:

1 small mango, peeled and diced

1 red pepper, deseeded and finely chopped

8 cherry tomatoes, quartered

1 red onion, finely chopped

pinch of sugar

1 red chilli, deseeded and finely chopped

1 tsp extra virgin olive oil

2 tbsp rice vinegar

grated zest and juice of 1 lime

sea salt and black pepper

coriander to garnish

1. To make the salsa, mix together the mango, red pepper, tomatoes and onion. Add the sugar, chilli, vinegar, oil and the zest and juice of 1 lime. Mix thoroughly and leave to stand for 30 minutes.

2. Lay the fish fillets on a board, skinned side up and halve lengthways. Pile the salsa on the tail end of the fillets, season and roll up.

3. Place the rolled fillets onto a sheet of foil, securing the ends to form a parcel.

4. Half fill a large shallow pan with boiling water and place the foil parcel into the pan. Cover and cook on a low heat for 7-10 minutes. Remove the pan lid and cook for a further 3 minutes.

5. Serve with rice garnished with fresh chopped coriander.

                                                                                                                                  


Pan Fried Lemon Sole with New Potatoes & Beurre Blanc


Serves 1

For the lemon sole:

2 tbsp plain flour

salt and freshly ground black pepper

2 lemon sole fillets

drizzle of oil

For the new potatoes:

10 new potatoes

pinch of turmeric

30g/1oz unsalted butter

For the buerre blanc:

½ shallot, finely diced

1 tbsp white wine

1 orange, juice only

3 tbsp double cream

1. Bring a pan of water to the boil, and cook the potatoes for 8-10 minutes, or until tender. Drain.

2. Return to the pan and add the turmeric and butter and roughly mash.

3. To make the sauce, place the shallot, white wine and orange juice into a small pan and heat for 5-6 minutes, to reduce.

4. Add the cream and heat for a further 1-2 minutes.

5. For the lemon sole, mix the flour with the seasoning. Dip the sole fillets into the flour t
to coat.

6. Heat a little oil in a non-stick frying pan and pan-fry the lemon sole for two minutes on each side.

7. To serve, transfer the sole fillets to a serving plate and spoon the mash alongside. Pour the sauce over to serve.

 
                                              
                                                    Game Recipies

Hunters Stew

Serves 4

MARINADE


400ml Red Wine

100ml Port

Sprig Thyme

2 Juniper Berries

1 Garlic Clove

1 Bay leaf

Ingredients:

1kg Diced of Venison

Seasoning

4 Red Onions, Diced

700g Tomatoes, Diced

4 Large Carrots, chunks

4 Parsnips , chunks

1 Butternut squash, prepared and diced

225g Button Mushrooms

500 ml Good red wine

Olive oil

Plain flour

Cut meat into chunks removing excess fat, and marinade for between 12 and 24 hours. Coat in seasoned flour and seal meat quickly in a frying pan. Reserve meat and marinade
.
Sweat the onions until soft, and mushrooms, add tomatoes and then return meat to pan adding the wine and remaining marinade. Bring meat to the boil and simmer covered for 1 hour.

Add carrots, parsnip and butternut squash and simmer until meat is tender. Aprox 11/2 hours.

Roast Goose with Caramelised Apples

1 x 3.5kg  oven-ready goose


salt and fresh ground black pepper

6   Granny Smith apples, quartered

1   small bunch of Rosemary


1 tsp   chopped rosemary leaves


1   onion, quartered

450ml   dry cider


2 tbsp   clear honey

25g   Butter

85g   caster sugar

4   Bramley apples, quartered

For the goose gravy:

Goose giblets, (minus the liver)

1   onion, roughly chopped

2   Carrots, roughly chopped

2 tbsp   flour


3/4 ltr  chicken stock

3/4 ltr   dry cider

1   bay leaf

4   Black peppercorns

1 tsp   tomato purée

salt and fresh ground black pepper

1. Preheat the oven to 200°C/gas 6.

2. Rinse the goose under cold running water and pat dry with kitchen paper. Prick the goose all over with a fork.

3. Season the cavity well with salt and freshly ground pepper. Place the Granny Smith apple quarters, bunch of rosemary and onion quarters inside the cavity.

4. Massage salt over the goose. Place the goose on its side on a rack in a roasting tray.

5. Roast the goose for 20 minutes, then turn over onto its other side and roast for a further 20 minutes.

6. Reduce the temperature to 180°C/gas 4. Turn the goose onto its back, basting thoroughly with its own fat.

7. Roast the bird for one hour fifty minutes, basting every 20 minutes. Drain off the excess goose fat throughout the cooking period.

8. Drizzle the cider over the goose, then brush over the honey. Roast the bird for a further 5-7 minutes, until crisp and golden.

9. Remove the goose from the oven and set aside to rest for 20 minutes, keeping warm.

10. Now make the gravy. Having removed the goose from the roasting tray and spooned off the excess fat, place the roasting tray on a hob.

11. Add in the onion, giblets and carrots and fry gently, stirring often, until browned.

12. Mix in the flour and fry, stirring, over a low heat for 3-4 minutes.

13. Gradually stir in the stock, mixing well until thoroughly blended.

14. Add in the cider and bring to the boil. Add in the bay leaf, peppercorns and tomato puree, mixing well. Simmer gently for 6-7 minutes. Season with salt and freshly ground pepper. Strain the gravy.

15. Meanwhile, place the butter in a frying pan and add in the sugar. Cook, stirring, until the sugar has dissolved. Bring to the boil and cook until the mixture begins to caramelise and turns an amber colour.

16. Add in the Bramley apple quarters and fry, stirring often, until the apple has softened slightly and is coated in the caramel. Sprinkle over the chopped rosemary and remove from the heat, keeping warm.

17. Serve the roast goose with the gravy and caramelised apples. 

                                                                                                                                   


Venison & Wild Mushroom Individual Pies

Serves 6

1kg   Venison, diced

50g  assorted wild mushrooms, mixture of porcini and trompettes de mort

6 tbsp   Olive oil, for dripping

1   onion, finely chopped

3   garlic clove, peeled and chopped

1  large carrot, finely chopped

2   celery sticks, finely chopped

125g   pancetta or bacon, cubed

8   juniper berries, crushed

3   Bay leaves

2 tbsp   chopped thyme

2 tbsp   plain white flour


300ml   Red wine

2 tbsp   red currant jelly, or rowan

1 pinch salt and fresh ground black pepper

60g   pre-rolled, ready-made puff pastry

1   egg, beaten

Place the mushrooms in a bowl and just cover with hot water, leave to soak for 30 minutes.

Meanwhile, heat half the oil in a large casserole, add the onion, garlic, carrot and celery, cook for 5-10 minutes until softening. Stir in the pancetta and fry with the vegetables until just beginning to brown. Add the juniper, bay leaves and thyme , sprinkle in the flour, mix well, and set aside.

Heat the remaining olive oil in a large frying pan and fry the venison quickly (in batches) on all sides until crusty and brown. Tip into the casserole as you go. When done, deglaze the frying pan with the wine, bubble up and scrape up the sediment on the bottom of the pan. Pour over the meat and vegetables.

Drain the mushrooms and add to the casserole with 150 ml of the soaking water and the rowan jelly. Season really well, and give the whole a good stir. Bring to the boil on top of the stove then simmer for 1 1/2 hours until tender. Leave overnight to cool.

Next day, spoon the stew into six individual pie dishes. Cut out six circles of pastry, a good inch wider than the dishes. Brush the edges of the dishes with beaten egg. Sit the pastry on top of the rim and press the pastry over the edge to seal tightly. Brush with more beaten egg, then make a couple of slits in the top. Set the pies on a couple of baking sheets and chill for 30 minutes or until ready to bake. Bake at 22C /Gas 7 for 20-25 minutes until the pastry is risen, crisp and golden brown. Serve hot.


                                                                                                                                  


Venison Osso Bucco with Gremolata Rice

Serves 6

6-8 tbsp   Olive oil

800g  venison osso bucco

6   banana shallots, sliced thinly

1 tsp   granulated sugar

3x400g   canned tomatoes

2   garlic cloves, finely chopped
freshly ground salt and pepper

For the gremolata rice:

450g Basmati rice

2 garlic cloves, very finely chopped

3 tbsp Olive oil

1/2 lemon, grated zest only

2 tbsp chopped parsley

Method:

1. Preheat the oven to 140/gas ½.

2. Heat the oil in a large casserole and brown the venison for 4-5 minutes on both sides; transfer to a warm dish.

3. Add the shallots and sugar to the pan and fry for 5 minutes, until the shallots are soft and transparent, stirring all the time.

4. Add the tomatoes and garlic and season with salt and pepper. Bring to simmering point and replace the veal in the sauce. Cover and cook in the oven for 4 hours.

5. Remove the casserole from the oven and strip the meat from the bones. Return the meat to the casserole and reheat gently for 10-15 minutes.

6. Meanwhile, bring a large saucepan of slightly salt ed water to the boil; then add the rice and other ingredients. Stir until the water simmers and cook for about 7 minutes, until the rice is just tender.

7. Drain through a sieve and rinse with hot water.

8. Serve the venison straight from the casserole, with the rice to accompany. 


                                                                                                                                   


Pan Fried Pheasant Breast With Crab Apple Jelly Sauce

Serves 1

For the celeriac mash

1   celeriac

salt

55g/2oz   butter

For the pheasant:

2   pheasant breasts

30g/1oz   butter

½  onion, peeled and cut into wedges

handful   wild mushrooms, sliced

2 tbsp   olive oil

1   clove garlic, crushed

For the sauce

½   onion, peeled and sliced

2 tbsp  olive oil

½ glass   red wine

1 tbsp   balsamic vinegar

1 tbsp   crab apple jelly

30g/1oz   butter

For the game chips:

enough oil to deep fry

1   potato, peeled

salt

freshly ground black pepper

1. Peel the celeriac and dice into 2.5cm cubes.

2. Boil in salted water until tender.

3. Drain well and mash with the butter until smooth.

4. Taste and season if needed.

5. Season the pheasant breasts and pan fry in the butter for two minutes on either side.

6. Leave to rest for five minutes and then slice.

7. Whilst the pheasant is cooking add the onion wedges to the pan and cook until soft and brown.

8. Fry the mushrooms in oil with the garlic for 4-5 minutes until golden.

9. To make the sauce - heat a pan and soften the onion in the oil for 3-4 minutes.

10. Add the wine, vinegar and jelly and simmer gently for three minutes.

11. Stir in the butter until it has dissolved and serve.

12. Heat deep fat fryer to 190C/375F or one third fill a large pan with vegetable oil. To test if oil is to the correct temperature, drop a small cube of bread in the oil, if it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)

13. Use a mandolin to slice the potato.

14. Use the game chip setting which is crinkled and rotate the potato 90 degrees to give a criss cross pattern.

15. Deep fry the chips until golden and drain on kitchen paper.

16. Serve the food on a hot plate and season with salt and pepper.

                                                                                                                                   



Shredded Leek & Partridge Salad

Serves 1

1 tbsp  olive oil

1 tsp  butter

½  leek, shredded

1 tsp  wholegrain mustard

1 tbsp  white wine vinegar

1 tsp  olive oil

1  partridge breast, skin on

1. In a saucepan heat the oil and butter. Add the leeks and cook down for 5-8 minutes or until soft.

2. Stir in the mustard and vinegar and put a large spoon on a serving plate.

3. Meanwhile, heat a frying pan with 1 tsp olive oil.

4. When hot, fry the partridge breast for 1-2 minutes on each side.

5. Serve on top of the leeks.

                                                                                                                                   


Stuffed Guinea Fowl with Deep Fried Onion Rings

Serves 1

For the guinea fowl

1   guinea fowl breast/supreme, bone removed

1   lemon, zest only

4   asparagus, sliced lengthways

salt and freshly ground black pepper

3 tbsp   olive oil

For the onion rings

vegetable oil, for deep-frying

55g/2oz   self-raising flour

½ tsp   bicarbonate of soda

water

½   red onion, peeled and sliced into rings

1. Preheat the oven to 220C/425F/Gas 7.

2. Heat a large pan, one-third filled with vegetable oil, for deep-frying.

3. Slice the guinea fowl breast down the centre, but not right through.

4. Cover the guinea fowl breast with cling film and baton it out using a rolling pin or meat mallet.

5. Place the lemon zest, asparagus, seasoning and one tablespoon of olive oil in the middle and wrap the meat back round.

6. Carefully use a skewer to secure the breast.

7. Heat the remaining olive oil in a non-stick pan and fry the stuffed guinea fowl breast for 3-4 minutes on either side.

8. Transfer to the oven to finish, for approximately 6-8 minutes.

9. Meanwhile, make the onion rings. Place the flour and bicarbonate of soda into a bowl and whisk in enough water (approximately 3-4tbsp) to make a batter, the consistency of single cream.

10. Dip the onion rings in the batter and deep-fry them in the hot vegetable oil for 2-3 minutes, or until crisp and golden.

11. Remove using a slotted spoon and drain on kitchen paper.

12. Remove the stuffed guinea fowl from the oven and transfer to a serving plate. Serve the onion rings alongside.

                                                                                                                                   


Royal Hare Stew

Serves 4

1  hare jointed

50g/2oz  butter

2 x 125g/4oz  pieces green streaky bacon, each cut into 12 strips

3  medium onions, finely chopped

2 tbsp  flour

10  garlic cloves

500ml/17fl oz  stock

500ml/17fl oz  red wine

salt and pepper

24  shallots, sliced finely

1  bouquet garni

24  mushrooms

1. Fry the hare in the butter until lightly browned. Add half the bacon and the onions and mix well.

2. Sprinkle the hare with the flour and cook, stirring and turning the pieces over regularly, for at least 10 minutes or until the flour is well browned.

3. Add 5 of the garlic cloves, crushed, and pour in enough stock and red wine to cover the meat completely. Season with salt and pepper, and add one third of the shallots and the bouquet garni. Reduce the heat to very low and simmer, covered, for about 1½ hours.

4. Remove the pieces of hare and transfer them to an earthenware casserole with a tightly fitting lid, reserving the rest of the contents. Add the mushrooms, the rest of the bacon, remaining 5 whole garlic cloves and the rest of the shallots to the casserole. Cook for a little while longer until the vegetables are softened.

5. Remove the bouquet garni from the pan in which the hare was cooked and press the rest of the contents through a sieve over the hare.

6. Cover the casserole and cook in the oven at 120C/250F/Gas ½, until the meat is meltingly tender, about 30 minutes.

7. Thicken to taste, but do not allow it to approach boiling point.
Serve with mashed potatoes and brussel sprouts.

Rabbit with Garlic & Rosemary served with Bruschetta

Serves 4

1  rabbit, chopped into medium-sized chunks on the bone

plain flour, for dusting

150ml/5fl oz  extra virgin olive oil

1  garlic head, cloves separated and kept whole with skin on

1 large bunch rosemary, broken in half

150ml/5fl oz  white wine

salt and freshly ground black pepper

For the bruschcetta:

a few slices of bread

a few garlic cloves, peeled but left whole

1. Season the rabbit with salt and pepper and dust with the flour

2. Heat the extra virgin olive oil in a large, heavy-based frying pan. When hot add the floured rabbit chunks and seal well on all sides until golden brown and quite crisp. Reduce the heat, add the garlic and rosemary cover with a lid and cook gently for 30 minutes, turning the pieces of rabbit from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.

3. When the rabbit is ready, make the bruschetta. Toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the olive oil that will have risen to the top of the rabbit sauce. Serve the rabbit accompanied by the bruschetta.

                                                                                                                                   


Game Pie

900g (2lb) Mixed Game

450g (1lb)  Sausage Meat

340g (12oz)  Hot-Water Crust Pastry

280ml (½ pint)  Aspic

110g (4oz)  Streaky Bacon

110g (4oz)  Mushrooms

2 tbsp   Fresh Herbs (Marjoram, Sage, Thyme), chopped

1   Egg

Salt and Pepper

Pre-heat oven to 200°C: 400°F: Gas 6.

Remove the flesh from the game, cut into strips.

Line a greased pie mould with pastry, reserving enough to for the lid.

Place a layer of bacon at the base of the mould.

Cover with a layer of half the sausage meat, then a layer of game, the remaining sausage meat and finally the mushrooms - season and add herbs between each layer.

Roll out the remaining pastry to make a lid and cover the pie.

Press to seal, trim and decorate.

Brush with beaten egg, to provide a glaze.

Cut a hole in the centre, to allow steam to escape.

Reduce heat to 150°C: 300°F: Gas 2.

Bake for 1½ hours.

Remove from the oven and allow to cool.

Heat the aspic just enough to melt, pour into the pie through the steam vent using a funnel.

Chill for 6-8 hours before serving.