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  • GAME FOR ANYTHING

    As the shooting season gets into full swing, the word game gets some nervous and inexperienced cooks running away in a hysterical panic. This doesn’t have to be the case. Game is not just cooked by Michelin star chefs in fancy restaurant’s game can be cooked by anyone from a simple rabbit in cider and mustard, or a roasted pheasant.

    I have been asked recently to promote fur and feather at a local farmers market providing demonstrations on how to dress and prepare a simple delicious dish in the hope this will encourage people to have a go themselves at home, so to start.

    I was given this recipe from a friend and it was delicious

    RECIPE

    Braised pheasant with smoked bacon and mushrooms

    Ingredients

    Serves: 4

    · 100ml boiling water

    · 1½ tbsp. olive oil

    · 1 large pheasant, cut into 4 pieces

    · 50g smoked bacon, cut into cubes

    · 2 celery sticks, diced

    · 2 carrots, peeled and diced

    · 1 large onion, roughly chopped

    · 100g chestnut mushrooms, halved

    · 250ml red wine

    · 300ml chicken or vegetable stock

    · TO GARNISH chopped fresh parsley

    Preparation

    Prep: 20 mins | Cook: 45 mins

    .

    1

    Heat 1 tbsp. of the oil in a large, flameproof casserole over a moderate heat. Add the pheasant pieces and fry for 2–3 minutes on each side to brown well. Transfer to a plate and keep warm.

    2.

    Add the bacon to the pan and cook, stirring frequently, for about 5 minutes until well browned. Add the celery, carrots and onion with the rest of the oil and stir to combine. Reduce the heat, cover and cook gently for 5 minutes until the vegetables are starting to soften.

    3

    Stir in the chestnut mushrooms and cook, uncovered, for 3 minutes longer

    4

    Add the red wine and stock. Bring to the boil, and then reduce the heat to low and simmer for 15 minutes.

    5

    Return the pheasant joints to the casserole, cover and cook for a further 20–30 minutes until the pheasant is tender. Sprinkle with parsley before serving.

    Serve with Mash or Roast potatoes

    Enjoy

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Welcome to the Poachers Pantry Blog

As 2012 starts to get under way it’s time to start thinking about our gardens, by that I mean having a go at growing your own vegetables. A few of our friends have set us a challenge of turning an old over grown vegetable patch into a thriving sustainable source of healthy vegetables, this got us thinking.

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