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Recipes

 

Now that you have (with the help of your dog) a supply of fresh game, what could be better than preparing some healthy and tasty meals. Also included are some recipes for home-made products to complement and enhance your meals.

We have selected a variety of tried and tested recipes for you to try out. Please let us know if you have any interesting recipes of you own. With your permission we can publish the here for others to enjoy.

You can download any of the recipes by clicking the recipe title.

Pheasant Recipes
Karen Saynor
Pheasant with Parsnip and Apple Mash - Serves 4


Ingredients
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 chopped fresh chives and parsley
Pheasant:
15g butter, softened
2 tsp plain flour
4-6 pheasant breast fillets/supreme's
2 tsp olive oil
50ml white wine
200ml chicken stock
root vegetable crisps to garnish
Method
1. Mash: Peel the potatoes and parsnips, cut into even size chunks. Boil in separate pans of lightly salted
boiling water for 15-20 mins until tender, adding the apple to the parsnip pan for the final 5 mins drain
well.
2. Return to one pan. Stir over a low heat for 1 min to drive off the excess moisture. Remove from the heat and mash with butter. Stir in the crème fraiche, herbs and seasoning. Keep hot until ready to serve.
3. Pheasant: Mix the butter and flour together in a small bowl or cup. Set aside. Heat the oil in a non stick or heavy based frying pan. Add the pheasant breasts, skin side down and fry over a medium-high heat, or 1 min until golden brown. Turn over. Add the wine to the pan. Allow to boil rapidly for a few seconds until reduced by about two thirds.
4. Pour in the stock and reduce the heat. Cook at simmering point for a further 5 mins until the pheasant breasts are just cooked through, them remove from the stock and keep warm.
Turn up the heat, whisk the butter and flour mixture into the stock in small pieces, continue whisking until the sauce boils and thickens slightly. Serve with the sliced pheasant breasts on the mash with the wine sauce and
root vegetable crisps to garnish.

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Game Pate


Ingredients
240g (81⁄2oz) streaky bacon
350g (12oz) pheasant minced or blitzed in a food processor
675g (11⁄2lb) fatty pork, eg belly, minced
1 pheasant breast, diced
2 tbsps brandy
8 tbsps wine
1 clove garlic, crushed
Salt & pepper
6-8 juniper berries, chopped
2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
Small bunch fresh coriander, chopped
Bay leaves for decoration
Method
Chop half the bacon into small squares, reserving the other half, and mix together with the other ingredients.
Allow to stand for an hour for the flavours to develop if time allows.
Put into a terrine or large oven-proof baking dish, smooth the top and arrange the remaining bacon slices diagonally across. Decorate with the bay leaves. Place, uncovered, in a baking tin of hot water to come half way up the sides and cook in a slow oven for 2 to 2½ hours.
150C, 300F, Gas Mark 2
The paté is cooked when it starts to come away from the side of the dish and the juices run clear when a skewer is inserted into the middle.
Remove from the oven and weight down (use a similar sized dish with kitchen scale weights or even a brick covered with tinfoil).
Allow to cool, then refrigerate overnight.
Serving Suggestion
Cut into slices to serve.

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Pheasant in Sour Cream


Ingredients
4 pheasant breasts
2 tbsp olive oil
2 tbsp butter
250ml (½/pt) crème fraiche
1 tbsp paprika
2 tbsp chopped parsley to garnish
To serve
Boiled potatoes
2 baby cabbages, lightly boiled and quartered
Caraway seeds (optional)
1. Heat the oil and butter together in a heavy based fry pan. Add the pheasant breasts and cook until tender.
Approx 5 minutes on either side.
2. Add the crème fraiche and paprika and stir. Leave to simmer for 8 mins.
3. Serve onto a plate and sprinkle with chopped parsley.
Serve with potatoes and a quarter cabbage sprinkled with caraway seeds.
N.B. For an alternative to cabbage use fresh green beans or broccoli

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Paper Wrapped Partridge


Ingredients
4 young partridges
12 juniper berries
handful fresh sage leaves
4 cloves of garlic, skin on
salt & freshly ground black pepper
4 pieces pancetta (or streaky bacon)
4 sprigs fresh rosemary
50g (2oz) butter plus extra for greasing
Preparation Time: 0 Hours & 0 Mins
Cooking Time: 0 Hours & 0 Mins
1. Preheat oven to 180C/350F/Gas 4. Wipe the partridges inside with a damp cloth.
2. Put a quarter of the butter, 3 juniper berries, a couple of sage leaves, a garlic clove and a pinch of salt in the cavity of each bird.
3. Season with salt and pepper. Put a sprig of rosemary on top of each bird and hold in place with a piece of pancetta draped over the bird.
4. Wrap each bird in buttered greaseproof paper, place in a roasting tin or oven proof dish and cook for about 30 minutes, or until juices run clear.
5. Remove paper, being careful not to spill the fragrant juices, and serve with mashed potatoes and green beans

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Lemon Curd
Phil Ackley


INGREDIENTS
4 or 5 medium lemons zested and juiced ensure the
lemons are unwaxed
4 large eggs
13 oz caster sugar
250 g (9oz) unsalted butter
1 level tablespoon corn flour
3x 300ml (½) pint jars, lids and wax discs
METHOD
Sterilize the jars and lids with boiling water
Place all the ingredients into a saucepan and whisk vigorously for 30 seconds to combine the ingredients
Heat over a low light whisking constantly to ensure the contents do not stick to the side of the pan. Check the temperature 70C or 158F are a sign that the eggs and corn flour are about to emulsify and gelatinise.
Once the mixture has thickened, carry on cooking for just 1 minute, and then remove the pan from the heat.
Pour the curd into the sterilised jars with a funnel, place the wax discs on the top of the curd and seal with the lids.
Allow the curd to cool and then store in the refrigerator, it will keep up to 6 weeks
The curd is ideal for lemon meringue, lemon tarts or on toast

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Sweet Pickled Onions
Phil Ackley


INGREDIENTS
3 lb pickling onions
Sea salt
Cloves
Fresh chillies
14 oz sugar
2 pints white wine vinegar
PREPERATION AND BOTTLING
Top and tail the onions, do not cut to far down the onion or they will fall apart.
Leaving the skins still on pour boiling water over the onions and leave to blanch for 30 seconds, cover with cold water and peel them under water This will prevent the surfaces oxidising and toughening up.
Place the peeled onions in a clean bowl and sprinkle with salt between each layer. The salt will draw the moisture from the onions making a pleasant crunch.
Cover with a clean cloth and leave overnight
Next day rinse the onions and dry thoroughly, place the onions in sterilised jars (jars and lids can be sterilized by scalding with boiling water) .In each jar with the onions place ½ a chilli, 2 cloves and a blade of mace
Boil up the sugar and vinegar for 1 minute then pour the hot liquid over the onions then seal the jars
Leave the onions 2 to 3 weeks before eating; they will keep for at least 6 months.
If you prefer a hotter pickle you can increase the chilli, for a change add a clove of garlic or a bay leaf to the jar
Jars, lids, labels etc can be bought from
www.lakeland.co.uk and go to the preserving section
or visit the shop at Lakeland, 227 Wimslow Road,
Handforth, Cheshire. SK9 3JX

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Sloe Gin


Equipment
1 Demijon or Kilner Jar
1 Lb or 454 gram Sloes
1 Pint of Gin
1 lb or 454 of Brown Sugar
1 clove
Wash and prick Sloe’s mix with gin and sugar add 1 clove, cork, leave, in a dark place, aids retention of
colour, for as long as you can, shaking weekly, decant into bottles filtering as you go, a coffee filter is great, it has been suggested that after the sloes have been removed from the Sloe Gin adding them, for some time, to port – Can someone please report back on this and tell us if the Port improves

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Game Terrine
Recipes kindly provided by Phil Ackley (our Culinary Consultant)

For this terrine you can use a mixture of game meat, if using feathered game only, use breast meat; for venison use fillet, you can mix and match to give different textures to the terrine

You will need
Loaf tins
For the forcemeat
500 g good quality sausage meat
200g chicken livers chopped
1 egg
1 tbsp chopped thyme
150 g blueberries
150 g pistachios
2 garlic cloves crushed
3 tbsp brandy
1 pinch salt and freshly ground black pepper
For the game
900 g pheasant, duck, partridge breast or venison fillet the choice is yours
3 tbsp sunflower oil
400 g streaky bacon
Method
1 Preheat oven 180* C gas 4
2 Put all the ingredients for the forcemeat in a large bowl and mix well. Set aside
3 Cut game meat into strips
4 Heat the sunflower oil in a frying pan over a medium heat and fry the game strips on each side until brown
5 Stretch the bacon using the back of a knife and use it to line a loaf tin. Line top to bottom leaving an overhang on both sides.
6 Take one third of the forcemeat mixture and place it into the loaf tin in an even layer
7 Now place a layer of chosen game meat on top of the forcemeat mixture
8 Repeat the layers until all the forcemeat and game have been used. Make sure to season well between layers
9 Fold the strips of bacon over the top of the filling and cover with a sheet of tin foil.
10 Place the loaf tin into a roasting tin and pour in enough water to come three-quarters way up the loaf tin.
Cook for 1hour 30 minutes. Remove from the oven and peel away the tin foil.
Cover the cooked terrine with a board held in place with a weighted object.
The board can be made of cardboard cut to fit neatly on top of the terrine. Wrap the board in cling film or foil before placing on terrine to avoid contamination.
Allow to cool thoroughly before placing in the refrigerator to set completely at least 24 hours, when set remove from loaf tin and slice accompanied by your favourite chutney
Top tip, line the loaf tin with cling film before placing the bacon in, this will make removal of the terrine easier.
Before lining with the cling film wet the sides and base of the loaf tin, this will help the cling film to stick to the side of the tin

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Haslet (Pork Meat Loaf)
Recipes kindly provided by Phil Ackley (our Culinary Consultant)

INGREDIENTS
675 g Lean minced pork
110 g slightly stale bread
1 Medium Onion finely minced
Caul Fat (Omentum) this is the fat that the stomach is enclosed in, ask your butcher to order this for you, if he can’t provide it or doesn’t know what it is give him the sack. If you unable to source the caul omit it from the Haslet, unfortunately the loaf tends to dry a little during cooking if it is not used
Pinch Ground Dried Sage
Salt and White Pepper
Method
Pre heat oven 170*C 325*F Gas 3
Soak the bread in water for 30 to 45 minutes
Squeeze the bread removing as much water as possible
Mix the bread with the minced pork, add the sage and season with salt and pepper to taste
Mould the mixture into a loaf shape, wrap with the caul
Place on a greased baking tray
Bake for 60 minutes
Allow to cool thoroughly before slicing
Top tip - place the caul in warm water before use, this will allow the caul to become more pliable

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Eva's Favourite Liver Cake
Bronwen Gradwell

Ingredients
Approx 375g liver
2 eggs
2-4 cloves garlic
1 cup SR flour
Whiz together 1st three ingredients in a food processor
Add in 1 cup SR flour and mix till incorporated
Spread out quite thinly on a large baking sheet, well greased
Bake 20-30 mins in a moderate oven
Cool and chop into bite-sized pieces
(Freezes well and is good for carrying in pockets, as it is not messy!)

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Potted Shrimps
Phil Ackley


INGREDIENTS
150 G (5OZ) Cooked, peeled brown shrimps (available from any good fishmonger) 225 G (8OZ) BUTTER
Pinch of ground mace
Pinch of Cayenne pepper
Pinch of Nutmeg
Crumpets
METHOD
1 Melt half of the butter in a saucepan, then heat very gently without boiling, add the seasonings
2 Pour the shrimps into ramekin dishes or small pots (I use the ones that you get Crème Brule in from Supermarkets
3 Gently heat the remaining butter in a saucepan until it melts; continue to heat gently without browning. Remove from the heat and allow to stand for a few minutes.
This allows the salt and sediment to settle; carefully pour a little of the clarified butter over the shrimps to cover, then leave to set. (pourng clarified butter over the shrimps seals the contents and excludes bacteria and water, which extends the shelf life)
Store in the fridge when the shrimps have cooled. Once the butter seal has been broken consume within 2-3 days
You can eat the straight from the dish or serve on warm crumpets or toast.

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Red Onion & Raisin Chutney
Phil Ackley


INGREDIENTS
3 Tablespoons of Virgin Olive Oil
1.5 KG (3LB) Red onions, halved and finely sliced
250 G (8OZ) Soft, light brown sugar
300ML (1/2 PINT) Red wine vinegar
200G (7OZ) Raisins
3 Garlic cloves – finely chopped
3 Bay leaves
1 Tablespoons of wholegrain mustard
½ Teaspoon of Pimenton (smoked, hot paprika)
½ Teaspoon of salt
A pinch of freshly ground black pepper
METHOD
1 Heat the oil in a large pan, add the onions and cook gently for 10 minutes until softened but not browned
2 Stir in 3 tablespoons of sugar and fry gently for 15 minutes, with stirring until the mixture is just beginning to brown
3 Add the rest of the sugar and the other remaining ingredients, mixing well and simmer uncovered for 10-15 minutes, stirring occasionally until the onions are soft and the liquid has reduced and thickened
4 Transfer the chutney into warm, sterilized jars and cover the surface with a disc of waxed paper (waxed side down) Close with an airtight lid and leave to cool in a dark, cool place.
Mark with a label and record the date of preparation.
The chutney will last for 6-12 months

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