Roast partridge with English pears
Corse Lawn House’s newly appointed head chef, Chris Monk, shares a favourite roast partridge dish.
Ingredients 6 whole partridges 2 Oranges 1 tbsp coriander seeds 1 tbsp peppercorns 60g salt 500g sprout flowers 5 rashers of smoked streaky bacon – sliced into lardons 2 organic English pears – skinned, cored and sliced thinly 1 handful of chestnuts – cooked and chopped For the Sauce Partridge legs 3 shallots – finely chopped 300ml mulled wine 5 sprigs of thyme 1 litre of chicken stock 1 tbsp cranberry sauce Method 1....
A selection of super tasty, alternative nibbles that will turn any elevenses stop into a highlight of the day.
Elevenses is an integral part of a shoot day – an indelible tradition that is as important to game shooters as chocolate eggs are to children at Easter. And anyone suggesting that they are surplus to requirement, or even in need of modernising, would be deserving of their spot in the gallows. But that’s not to say that there aren’t alternatives to honey and mustard sausages, pork pies and sloe gin. Indeed, elevenses are the perfect occasion to celebrate Britain’s finest produce, from...
Author: Tim Maddams
An aromatic, spicy dish that works perfectly for pheasant, grouse, pigeon, goose, hare, squirrel and wild boar.
Some years ago, I was involved in a River Cottage quest to get the country eating more wild rabbit. Along the way, I got the chance to cook in the kitchen of a local curry house with a wonderful, if slightly intimidating, lady called Helen. She set me straight on a few things to do with curry cooking. This aromatic, spicy curry is basically her recipe with a few twists of my own (thank you, Helen). It also works well with pheasant, grouse, pigeon, goose, hare, squirrel and wild boar. Serves...
Grouse sausage rolls
Delicious grouse sausage rolls by celebrity chef Tom Kitchin.
I don’t know anyone who doesn’t enjoy a sausage roll, but this is really a great and easy way to make it even better by adding grouse to the filling. I’ve noticed this is also a really popular dish with the kids. It’s really important you buy good-quality sausage meat to mix with the grouse. These are great with the red cabbage salad. Serves 8 INGREDIENTS 200g grouse breasts, skinned and finely chopped 200g sausage meat Vegetable oil 30g wild mushrooms, such girolles,...
Roast pheasant with pearly barley casserole
Author: Lisa Goodwin-Allen
A seasonal roast pheasant recipe from renowned TV chef Lisa Goodwin-Allen of Lancashire's Michelin-starred Northcote restaurant and boutique hotel.
Serves: 4 Roast Pheasant Crown Ingredients: 1 whole pheasant, approx. 1kg (plucked) 25ml olive oil 20g butter Method: 1. Remove the legs from the pheasant and keep to one side for the pot roasting later. 2. Evenly season the pheasant crown with salt on all sides. 3. Place the crown onto a tray and put in the oven at 120˚C degrees for about 20 minutes. 4. After 20 minutes, brush the pheasant with melted butter and turn oven up to 220˚C. Cook for a further 10...
Spatchcocked Partridge with Green Sauce
Author: Mike Robinson
Renowned wild food chef Mike Robinson shares this super simple, achievable and impressively tasty partridge dish.
(Photographer: Charlie Sainsbury-Plaice) Serves 4 INGREDIENTS 4 whole partridges, plucked and drawn Plain natural yoghurt A few sprigs of rosemary Mint leaves, chopped Coriander, chopped 4 tbsp honey Cumin 3 lemons 5 cloves of garlic 2 tsp Baharat (mixed spices) Basil Flat-leafed parsley Rock salt Mixed grill spices METHOD For the partridges 1. Using a pair of scissors or poultry shears, cut up either side of the...
Author: Matt Kidd
Matt Kidd reports on the annual celebratory game event at one of London's finest restaurants Lyles.
(Photographer: Anton Rodriguez) Two nights, two menus, five international chefs. Only one rule – each dish must feature game. Making up the team, and joining Lyle’s James Lowe, were Garima Arora (Bangkok), Jeff Claudio (Berlin), Konstantin Filippou (Vienna) and Eduardo Garcia (Mexico City) – each bringing with them their own approach to cooking, traditional methods and flavour influences. Following their sporting sojourn in Scotland, the chefs were allowed...