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Game Recipes

New Season Grouse Cooked in Cider and Hay

Serves 2

Ingredients  

  • 2 x oven ready grouse
  • 50g hay
  • 200ml cider
  • 100g crab apples
  • 2 x sprigs of thyme picked
  • 150ml reduced chicken sauce
  • Pinch of Maldon salt

 

Method

Preheat the oven to 200c. In a large dish pack a nice layer of hay in the bottom of the dish then scatter over the crab apples and thyme.

Put the dish onto the heat until the smell of the hay is released, then season the grouse and lay them into the hay with a little butter on top.

Pack more hay on top then pour over the cider.

Put the lid on and then bake for 10 minutes or longer if you prefer a little more cooked.

Remove from the oven, remove the birds and leave to rest. Strain the cider pressing through a sieve to extract as much from the hay and crab apples.

Bring the cider stock up to the boil and reduce to half. Pour in the chicken sauce and simmer, pass and keep warm.

Now with a heavy duty blow torch, crisp up the skin of the grouse giving a golden, even colour to the skin.

Brush with a little of the hay sauce and picked thyme leaves.

Serve with a whole roast celeriac and the hay cider sauce.

 

Kindly provided by The Hand and Flowers, Marlow

 

Partridge Cooked in Real Ale with Bacon, Whole Roast Celeriac & Sprouts

Serves 4

Ingredients  

  • 4 x large oven ready partridges
  • 1/2 pint real ale
  • 1/2 pint chicken stock
  • 200g diced smoked streaky bacon
  • 400g brussel sprouts, cut into quarters
  • 1 whole celeriac
  • 75g butter for the sauce
  • Oil for cooking
  • 1 head of garlic, cut through the equator
  • 1 sprig of thyme

 

Method

Pour a little oil into an oven proof frying pan and heat up on a medium heat. Peel the celeriac and rub it with a scourer to remove the edges and make the celeriac smooth.

Add butter to the pan and add the celeriac. Colour the celeriac all the way around to get an even brown colour. Put the thyme and garlic into the pan and baste the celeriac. Place into a pre-heated oven at 180 degrees and cook until soft, basting every now and then. This will take about 45 minutes.

In a casserole pan, pour a little oil and place on a medium heat. Add the bacon and colour for 3-4 minutes until golden brown. Add the ale and the chicken stock and bring to the boil. Place the 4 oven ready partridges into the pan and put the lid on. Put the pan into the oven and cook for 12-15 minutes until the partridge is just cooked.

Remove the partridge from the pan and keep warm. Place the pan on a high heat and reduce down by half. Gently stir in the butter until it is melted and emulsified. Add the quartered sprouts and cook for 4-5 minutes until the sprouts are just cooked.

Season and serve with the celeriac. Blow torch the partridge to give a charred colour and serve.

 

Kindly provided by The Hand and Flowers, Marlow

 

Pheasant Cooked with Red Wine & Juniper Sauce

Serves 4

Ingredients  

  • 2 x large pheasants (crowns)
  • 1/2 white cabbage
  • 200ml red wine vinegar
  • 30g sugar
  • 1 white onion
  • 2 x 1 tsp crushed juniper berries
  • 250g Morteau sausage diced into 1cm pieces
  • 10 sage leaves chopped
  • 300ml dark chicken stock/game stock
  • 75ml red wine

 

Method

Place a thick bottomed roasting tray onto the hob and add a little oil. Season the pheasants and put in the tray, colouring evenly all over. Put the tray into a pre-heated oven at 190 degrees and cook the pheasant for 15-20 minutes until just cooked.

Thinly slice the onion and the white cabbage and place into a saucepan with 1 tsp of crushed juniper, 30g of sugar and the red wine vinegar. Gently sweat or stew down until soft. This will take about 30 minutes.

Remove the pheasants from the roasting tray and keep warm to one side. Place the tray back on the hob, add the Morteau sausage and fry until browned. Add the second 1 tsp of crushed juniper and the stock. Bring to the boil and reduce down by half. Add the red wine, put the pheasants back into the tray and turn them around in the sauce to glaze them. Put them on to a serving plate and pour over the gravy. Add the chopped sage to the cabbage and serve with the pheasants and some roast potatoes.

 

Kindly provided by The Hand and Flowers, Marlow