Carpaccio of Young Grouse
This is a Clarissa Dickson Wright & Johnny Scott's recipe from their new book "The Game Cookbook"
Ingredients
1 grouse breast per person
olive oil
lemon juice
cream of horseradish or freshly grat...[more]
Cyrus Todiwala’s Partridge & Currimbhoy Salad
This was one of the most famous salads served at the Taj Mahal Hotel in Bombay at the time when I worked there. I do believe that it was the most popular salad in the Taj Group of Hotels also during t...[more]
Duck Paella
At Henrietta Green Food Lover’s Fair in November 2003, Elisabeth Luard showed me how to make a Duck Paella, that can make one duck feed six. It was easy to make and tasted delicious. Here is how to do...[more]
Dutch Hare Stew
A recipe from The Poachers Cookbook by Prue Coats. Serves 6 – 8.
Ingredients
1 hare cut into joints
flour for dredging
butter for frying
½ bottle white wine
½ pint (300ml) game stock
20 s...[more]
Easy Peasy Pheasant Parcels
This is Prue Coates' recipe and we love it.
1. Skin an oven ready pheasant.
2. Pre heat the oven to 220 c
3. Tear off a big square of foil and place the pheasant on it. Cover with 4 heaped tablesp...[more]
Game Pate
240g streaky bacon
350g pheasant minced or blitzed in a food processor
675g fatty pork, eg belly, minced
1 pheasant breast, diced
2 tbsps brandy
8 tbsps wine
1 clove garlic, crushed
Salt and pe...[more]
Game Pie, J Harvey
J Harvey, one of our customer's provided us with this recipe.
FOR THE PIE FILLING
1 onion
2 sticks celery
2 carrots
100gm mushrooms quartered
olive oil
powdered chicken stock
plain flour
50...[more]
Game Salad with Blaeberries
Quick and Easy lunch or starter for 4
Ingredients:
4 Woodpigeon breasts
Seasoning
Butter
100g or a big bowl of salad
50g of blaeberries or blueberries
Oil and vinegar
Method:
Take woodpigeon ...[more]
Grilled Partridge
2 partridge
1 tbsp cumin seeds
Grated zest ½ lemon
75g/3oz butter, softened
Cut the partridges in half lengthways with a sharp serrated knife and bash the pieces down so the legs lie flat.
...[more]
Grouse Dinner for Four
A recipe from Ron and Ann Farmer
Take four Grouse and stuff each with a knob of butter and a 1/4 lemon or a sprig of rowan berries. Cook for 20 minutes in a moderate oven. Then take out and remove th...[more]
grouse on toast with girolles
Grouse on toast with girolles
Serves 4
If you are grouse lovers, this little starter is a good way to make the deliciously rich meat go that bit further. You can , of course , use wild ducks lik...[more]
Grouse pate
This is Prue Coats' recipe and it is very easy to follow. It is an excellent way to use up an old grouse.
Ingredients
1 old grouse
50g butter
50g bacon or pork dripping
1 smoked bacon rasher
1 ...[more]
Italian Partridge Sandwich
3 partidges
50g butter
6 slices pancetta
6-8 thick slices ciabatta or country style bread
A little extra virgin olive oil
1 clove garlic, cut in half
1 tbsp fresh oregano, chopped
1 round buf...[more]
Pan fried Partridge Breasts
8 partridge breasts, skinned
Dressing:
1 red onion, finely chopped
1 bunch watercress, finely chopped
1 tablespoon chives, chopped
1 tablespoon toasted pine kernels
1 tablespoon red wine vin...[more]
Partridge Hot Pot
Serves 4
2 tbsp light olive oil or vegetable oil
4 oven ready partridges
1kg medium size potatoes, peeled and thinly sliced
2 leeks, sliced
2 tbsps plain flour
300ml chicken or vegetable stock...[more]
Partridge Risotto
Serves 4
2 plump oven ready partridges
50g butter
1 onion, peeled and finely chopped
300g Arborio rice
100ml dry white wine
1 litre hot chicken or vegetable stock
1 tbsp garlic flavoured oliv...[more]
Partridge with Moroccan spices and roasted root vegetables
Serves 6
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
3 tbsp olive oil
6 partridges
Roast Vegetables
500g small red skinned potatoes, halved
3 carrots, peeled and thickly ...[more]
Partridge with Oloroso Sherry (Sam Clarke, Moro)
(Serves 4)
4 partridges, plucked & cleaned
4 sprigs fresh thyme
6 tablespoons olive oil
1 head garlic, broken into cloves, skin on
2 medium onions, thinly sliced
250ml oloroso sherry, sweet or...[more]
Pheasant Breasts Braised in Cider
Serves 4
4 pheasant breast fillets
4 rashers, rindless smoked back bacon
300ml dried cider
4 shallots, peeled and finely chopped
25g butter
1 tsp caster sugar
1 tbsp plain flour
4 tbsp full ...[more]
Pheasant Casserole
2 pheasants
4 oz unsmoked bacon, cut into 3 or 4 pieces
25g (1oz) butter or oil
225g (8oz) shallots
25g (1oz) flour
570ml (1 pint) good stock or chicken stock cube
2 tsp redcurrant jelly
100ml ...[more]
Pheasant Guidwife
From Prue Coats’ new edition of “Prue’s New Country Kitchen”
Available on-line at Merlin Unwin Books at www.countrybooksdirect.com
Ingredients
1 pheasant
2 large Spanish Onions
oil for frying
4...[more]
Pheasant tagine
Pheasant tagine
Moroccan tagines are slow-cooked braises; the spicy cousins of European potages and casseroles. A tagine is a clay pot, which allows meat to braise slowly, until it can lit...[more]
Pheasant with parsnip and apple mash
Serves 4
Mash:
750g floury potatoes such as Maris Piper
225g parsnips
1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks
25g butter
2 tbsp crème fraiche
2 tbsp each chop...[more]
Pheasant with Roast Pepper Pappardelle
2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp olive oil
1½ tsp cumin seeds, crushed
5 tbsp medium dry white wine
4 ...[more]
Red Leg Partridge with braised Lentils and Cabbage
We eagerly await the arrival of game in the Autumn and a particular favourite is this stalwart on the Blue Print Restaurant’s menu, the cabbage and lentils having a great affinity with partridge.
T...[more]
Red Pheasant Curry
A 2 inch piece of fresh root ginger, peeled and chopped
4 cloves garlic
450ml water
6 tbsps oil
6 pheasant breasts, cut into 1 inch cubes
10 cardamom pods
2 bay leaves
6 cloves
1 cinnamon stic...[more]
Roast grouse with porridge risotto - Tony and Giorgio
4 grouse (with their livers) For the porridge risotto:
2 onions, roughly chopped 50g/2oz butter
2 carrots, roughly chopped 2 shallots, finely chopped
8 streaky bacon rashers 100g/31/2oz po...[more]
Roast Mallard with Elderberries (Mark Hix)
(Serves 4)
2 plump wild ducks
1 small onion, roughly chopped
1 carrot, roughly chopped
2 celery stalks, roughly chopped
a few sprigs of thyme
a little butter
salt and freshly ground black p...[more]
Sautéed partridge breast fillets with rosemary and apples
4 small sprigs of rosemary
8 partridge breast fillets
2-3 tbsp of olive oil
25g butter
2 red skinned apples eg. Gala, cored and thickly sliced
3 small red onions, peeled and sliced into slim wedg...[more]
Simple roast grouse
Ingredients – 1 young grouse, 1 rasher bacon, 100g butter, lard, 1 slice of bread.
Take an oven ready young grouse. Put a knob of butter inside and a piece of streaky bacon over the breast. Put som...[more]
Simple roast partridge
Ingredients – 1 partridge, 1 rasher bacon, 100g butter, lard, 1 slice of bread.
Take an oven ready partridge. Put a knob of butter inside and a piece of bacon over the breast. Put some fat into a r...[more]
Simple roast pheasant
Ingredients – 1 pheasant, ½ onion, 1 rasher bacon, 100g butter, lard, 1 slice of bread.
Take an oven ready pheasant. Put a knob of butter and half an onion inside and a piece of bacon over the brea...[more]
Teal Duck - simple roasting recipe
Ingredients – 1 teal, ¼ orange, ¼ lemon.
Take an oven ready Teal duck. Put one orange quarter and one lemon quarter inside. Put into a hot oven (400f). Cook for 25 minutes, basting once, after 20 m...[more]
Warm Partrige Salad
4 partridges, roasted and kept warm
250g broad beans, shelled
250g French beans, topped and tailed
420g can butter beans, drained and rinsed
2 Little Gem lettuce
A good handful of mixed salad lea...[more]
Woodcock - with beurre noir and capers
Traditionally you cook them with the entrails in the bird, which you then spread on fried bread and then serve the bird on top of the bread. If this sounds too strong for you,here is an alternate re...[more]
Woodpigeon with Rice and Aubergine
A Clarissa Dickson Wright/Johnny Scott recipe from their new book "The Game Cookbook".
To place an order for the book at a special price of £19.99 (inc postage and packing) call 01903 828 503, quotin...[more]
taste so good.
Carpaccio of Young Grouse
This is a Clarissa Dickson Wright & Johnny Scott's recipe from their new book "The Game Cookbook" Ingredients 1 grouse breast per person olive oil lemon juice cream of horseradish or freshly grat...[more]
Cyrus Todiwala’s Partridge & Currimbhoy Salad
This was one of the most famous salads served at the Taj Mahal Hotel in Bombay at the time when I worked there. I do believe that it was the most popular salad in the Taj Group of Hotels also during t...[more]
Duck Paella
At Henrietta Green Food Lover’s Fair in November 2003, Elisabeth Luard showed me how to make a Duck Paella, that can make one duck feed six. It was easy to make and tasted delicious. Here is how to do...[more]
Dutch Hare Stew
A recipe from The Poachers Cookbook by Prue Coats. Serves 6 – 8. Ingredients 1 hare cut into joints flour for dredging butter for frying ½ bottle white wine ½ pint (300ml) game stock 20 s...[more]
Easy Peasy Pheasant Parcels
This is Prue Coates' recipe and we love it. 1. Skin an oven ready pheasant. 2. Pre heat the oven to 220 c 3. Tear off a big square of foil and place the pheasant on it. Cover with 4 heaped tablesp...[more]
Game Pate
240g streaky bacon 350g pheasant minced or blitzed in a food processor 675g fatty pork, eg belly, minced 1 pheasant breast, diced 2 tbsps brandy 8 tbsps wine 1 clove garlic, crushed Salt and pe...[more]
Game Pie, J Harvey
J Harvey, one of our customer's provided us with this recipe. FOR THE PIE FILLING 1 onion 2 sticks celery 2 carrots 100gm mushrooms quartered olive oil powdered chicken stock plain flour 50...[more]
Game Salad with Blaeberries
Quick and Easy lunch or starter for 4 Ingredients: 4 Woodpigeon breasts Seasoning Butter 100g or a big bowl of salad 50g of blaeberries or blueberries Oil and vinegar Method: Take woodpigeon ...[more]
Grilled Partridge
2 partridge 1 tbsp cumin seeds Grated zest ½ lemon 75g/3oz butter, softened Cut the partridges in half lengthways with a sharp serrated knife and bash the pieces down so the legs lie flat. ...[more]
Grouse Dinner for Four
A recipe from Ron and Ann Farmer Take four Grouse and stuff each with a knob of butter and a 1/4 lemon or a sprig of rowan berries. Cook for 20 minutes in a moderate oven. Then take out and remove th...[more]
grouse on toast with girolles
Grouse on toast with girolles Serves 4 If you are grouse lovers, this little starter is a good way to make the deliciously rich meat go that bit further. You can , of course , use wild ducks lik...[more]
Grouse pate
This is Prue Coats' recipe and it is very easy to follow. It is an excellent way to use up an old grouse. Ingredients 1 old grouse 50g butter 50g bacon or pork dripping 1 smoked bacon rasher 1 ...[more]
Italian Partridge Sandwich
3 partidges 50g butter 6 slices pancetta 6-8 thick slices ciabatta or country style bread A little extra virgin olive oil 1 clove garlic, cut in half 1 tbsp fresh oregano, chopped 1 round buf...[more]
Pan fried Partridge Breasts
8 partridge breasts, skinned Dressing: 1 red onion, finely chopped 1 bunch watercress, finely chopped 1 tablespoon chives, chopped 1 tablespoon toasted pine kernels 1 tablespoon red wine vin...[more]
Partridge Hot Pot
Serves 4 2 tbsp light olive oil or vegetable oil 4 oven ready partridges 1kg medium size potatoes, peeled and thinly sliced 2 leeks, sliced 2 tbsps plain flour 300ml chicken or vegetable stock...[more]
Partridge Risotto
Serves 4 2 plump oven ready partridges 50g butter 1 onion, peeled and finely chopped 300g Arborio rice 100ml dry white wine 1 litre hot chicken or vegetable stock 1 tbsp garlic flavoured oliv...[more]
Partridge with Moroccan spices and roasted root vegetables
Serves 6 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg 3 tbsp olive oil 6 partridges Roast Vegetables 500g small red skinned potatoes, halved 3 carrots, peeled and thickly ...[more]
Partridge with Oloroso Sherry (Sam Clarke, Moro)
(Serves 4) 4 partridges, plucked & cleaned 4 sprigs fresh thyme 6 tablespoons olive oil 1 head garlic, broken into cloves, skin on 2 medium onions, thinly sliced 250ml oloroso sherry, sweet or...[more]
Pheasant Breasts Braised in Cider
Serves 4 4 pheasant breast fillets 4 rashers, rindless smoked back bacon 300ml dried cider 4 shallots, peeled and finely chopped 25g butter 1 tsp caster sugar 1 tbsp plain flour 4 tbsp full ...[more]
Pheasant Casserole
2 pheasants 4 oz unsmoked bacon, cut into 3 or 4 pieces 25g (1oz) butter or oil 225g (8oz) shallots 25g (1oz) flour 570ml (1 pint) good stock or chicken stock cube 2 tsp redcurrant jelly 100ml ...[more]
Pheasant Guidwife
From Prue Coats’ new edition of “Prue’s New Country Kitchen” Available on-line at Merlin Unwin Books at www.countrybooksdirect.com Ingredients 1 pheasant 2 large Spanish Onions oil for frying 4...[more]
Pheasant tagine
Pheasant tagine Moroccan tagines are slow-cooked braises; the spicy cousins of European potages and casseroles. A tagine is a clay pot, which allows meat to braise slowly, until it can lit...[more]
Pheasant with parsnip and apple mash
Serves 4 Mash: 750g floury potatoes such as Maris Piper 225g parsnips 1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks 25g butter 2 tbsp crème fraiche 2 tbsp each chop...[more]
Pheasant with Roast Pepper Pappardelle
2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced 3 garlic cloves, peeled and thinly sliced 2 tbsp olive oil 1½ tsp cumin seeds, crushed 5 tbsp medium dry white wine 4 ...[more]
Pheasants stuffed with cobnuts and watercress with piquant toasts Daily Telegraph
4 pheasants cut in half lengthways, then the For the pate: backbone snipped out to tidy them up. 1 ciabatta or similar traditional loaf 230g fresh sourdough breadcrumbs 1tbsp butter 230g she...[more]
Red Leg Partridge with braised Lentils and Cabbage
We eagerly await the arrival of game in the Autumn and a particular favourite is this stalwart on the Blue Print Restaurant’s menu, the cabbage and lentils having a great affinity with partridge. T...[more]
Red Pheasant Curry
A 2 inch piece of fresh root ginger, peeled and chopped 4 cloves garlic 450ml water 6 tbsps oil 6 pheasant breasts, cut into 1 inch cubes 10 cardamom pods 2 bay leaves 6 cloves 1 cinnamon stic...[more]
Roast Grouse with Bread Sauce & Rowan Jelly (Mark Hix - British Regional Food)
(Serves 4) 4 oven-ready young grouse salt & freshly ground black pepper good knob of butter, softened splash of red wine cupful of game or chicken stock or water a little cornflour (optional) ...[more]
Roast grouse with porridge risotto - Tony and Giorgio
4 grouse (with their livers) For the porridge risotto: 2 onions, roughly chopped 50g/2oz butter 2 carrots, roughly chopped 2 shallots, finely chopped 8 streaky bacon rashers 100g/31/2oz po...[more]
Roast Mallard with Elderberries (Mark Hix)
(Serves 4) 2 plump wild ducks 1 small onion, roughly chopped 1 carrot, roughly chopped 2 celery stalks, roughly chopped a few sprigs of thyme a little butter salt and freshly ground black p...[more]
Sautéed partridge breast fillets with rosemary and apples
4 small sprigs of rosemary 8 partridge breast fillets 2-3 tbsp of olive oil 25g butter 2 red skinned apples eg. Gala, cored and thickly sliced 3 small red onions, peeled and sliced into slim wedg...[more]
Simple roast grouse
Ingredients – 1 young grouse, 1 rasher bacon, 100g butter, lard, 1 slice of bread. Take an oven ready young grouse. Put a knob of butter inside and a piece of streaky bacon over the breast. Put som...[more]
Simple roast partridge
Ingredients – 1 partridge, 1 rasher bacon, 100g butter, lard, 1 slice of bread. Take an oven ready partridge. Put a knob of butter inside and a piece of bacon over the breast. Put some fat into a r...[more]
Simple roast pheasant
Ingredients – 1 pheasant, ½ onion, 1 rasher bacon, 100g butter, lard, 1 slice of bread. Take an oven ready pheasant. Put a knob of butter and half an onion inside and a piece of bacon over the brea...[more]
Teal Duck - simple roasting recipe
Ingredients – 1 teal, ¼ orange, ¼ lemon. Take an oven ready Teal duck. Put one orange quarter and one lemon quarter inside. Put into a hot oven (400f). Cook for 25 minutes, basting once, after 20 m...[more]
Thai Pheasant with Glass Noodles
6 pheasant breasts, cubed 3 tbsp sunflower oil 50g Thai green curry paste 400ml coconut milk 3 tbsps fresh coriander, chopped Glass Noodles 200g bean thread noodles 2 tbsps sunflower oil sm...[more]
Warm Partrige Salad
4 partridges, roasted and kept warm 250g broad beans, shelled 250g French beans, topped and tailed 420g can butter beans, drained and rinsed 2 Little Gem lettuce A good handful of mixed salad lea...[more]
Warm pheasant salad with wild mushroom dressing
4 tbsp olive oil 4 pheasant breast fillets 2 whole unpeeled garlic cloves 200g wild mushrooms (morel, chanterelle) 4 tbsp dry white wine 2 tbsp finely chopped red onion 1 tbsp roughly chopped so...[more]
Woodcock - with beurre noir and capers
Traditionally you cook them with the entrails in the bird, which you then spread on fried bread and then serve the bird on top of the bread. If this sounds too strong for you,here is an alternate re...[more]
Woodpigeon with Rice and Aubergine
A Clarissa Dickson Wright/Johnny Scott recipe from their new book "The Game Cookbook". To place an order for the book at a special price of £19.99 (inc postage and packing) call 01903 828 503, quotin...[more]