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


    Braised pheasant with smoked bacon and mushrooms


    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


    Prep: 20 mins | Cook: 45 mins



    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.


    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.


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


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


    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



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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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