We love hearing from our customers, and one of the greatest delights is receiving
your recipes and trying them out. We publish our favourites, as well our competition
winners. Please keep sending your creations in to us, and we’ll choose
our favourites for this page. If you’ve tried a recipe and want to send
us a review for it, please do and we’ll try and put that on the site
too.
I hope you’ll find the time to try some of these recipes and please,
keep those ideas coming.
Stuffed boned Quail -by Kirstine
Per quail: 30g liver pate
20g finely chopped ham (or about 50 g pre-cooked sausage stuffing instead of the ingredients above.
Not raw sausage meat as the cooking time is insufficient to cook thoroughly)
teaspoon of butter
two slices of streaky bacon
1 or 2 tablespoons of fat (duck, goose, or other dripping. Not butter it will burn)
(1) Pre-heat over to 180 degrees C fan oven or 200 degrees C conventional
(2) mix the pate, ham and butter together and stuff each quail (or use pre-cooked stuffing)
(the amounts above are approximate) and fold the loose quail skin to make a parcel
(3) wrap each bird in two slices of streaky bacon
(4) lay breast down in a roasting tray and baste with fat and roast for about 15 mins
(5) turn bird over and baste again and roast for a further 10 mins.
(6) remove bacon; rest the stuffed birds for 10 mins or so; slice thickly when ready to serve. If you want bacon to go with the quails put back in the oven to crisp up
(7) if a sauce is required reduce down some well-flavoured stock (duck or chicken, for example) with or without a little red or white wine added before reduction and whisk in a little butter or cream to finish.
Guinea fowl by Gene
1 Guinea Fowl
Ground Black Pepper and Salt
Margarine
Red Wine 1 Bottle
Brandy 1/3
Onion
1 Packet of Beef Stock and Turkey Stock (Fresh Schwartz range) – if you do not have your own made
Garlic
Parsley, Coriander, Parsley, Basil (or what you like)
1 Bottle of Red wine approximately
Time 1-2 hours depending
Melt the Margarine in a pan big enough to take the bird. Brown the bird on all sides.
Add the seasoning and herbs.
Add the stock
Cover the bird with red wine.
Pour in some brandy about a third of a small bottle.
Leave to simmer on a low light until the bird is ready. (The liquid should just pop up not bubble).
Take the bird out when done and cut into pieces.
Thicken the gravy if needed.
Quick & simple blackberry sauce by Lorna
Chop onion very finely – fry gently in butter until soft
Add blackberries – the amount you add is dependent on the meat you are cooking; a little more for gamey meat a little less for rabbit or lighter fleshed birds & 1 teaspoon sugar
Cook on a low heat gently pressing down on the fruit to release all the delicious juices for about 5 mins. Add a big glug of red wine, any red will do, but a fruity merlot does give the sauce depth. Turn the heat up and stir all the time until the sauce just starts to thicken (like loose jam), when this happens remove from the heat immediately & mix in a teaspoon of mustard, Dijon for a light kick or English for a tangy bit – always bearing in mind the meat you want this to accompany.
For a rough sauce serve immediately or pass through a sieve to produce a finer result. The joy of this sauce is adding more of one thing or less of another and adapting it to the meat/game and the rougher textured sauce is brilliant with cold cuts.I have also made this sauce with blueberries.
From our winner of the Christmas 2006 recipe winner, Lorcan Lynch
Rabbit Braised in White Wine
Serves: 6-8 people
2 rabbits, cut into serving pieces
2 tblsp. olive oil
2 onions, sliced
2 cloves garlic, minced
6 carrots, peeled and sliced
1 lb. fresh mushrooms, sliced
2 tbls. fresh parsley, minced
¼ tsp. thyme
½ tsp. oregano, rubbed
4 bay leaves
2 cups dry white wine
Salt and pepper
Flour
1. Preheat oven to 350º. Season the rabbit pieces with salt and pepper
and coat with flour.
2. Put the oil, onions, garlic, carrots and mushrooms in large casserole dish.
3. Place the rabbit on top of the vegetables. Sprinkle with the parsley, thyme
and oregano.
4. Add the bay leaves and wine. Cover and bake for 1 hour or until rabbit
is tender.
5. Remove bay leaves before serving.
Roast Pheasant (serves 2/3)
1 pheasant, butter, streaky bacon, salt & pepper
Preheat oven to 190ºC/Gas mark 5
1. Place 2oz butter inside the bird and season well with salt & pepper
2. Cover the breast & legs with streaky bacon
3. Put the pheasant in the oven and roast for 35 minutes basting frequently
4. Remove the bacon and put back in the oven on a separate dish with the pheasant
and roast for a further 10 minutes
5. Remove the pheasant for carving and make a light gravy from the juices
Serve with potatoes and/or game chips, bread sauce and vegetables of choice
Pheasant in cider (serves 4)
1 pheasant, 2 carrots (sliced), 2 shallots, 4oz sliced mushrooms,
mixed herbs, ¾ pint stock, ¼ pint cider, salt & pepper
Preheat oven to 150ºC/Gas mark 2
1. Put the pheasant in a casserole and add the vegetables and herbs
2. Season with salt & pepper and pour in the stock and cider
3. Cover the casserole and cook in the oven for 3 hours until tender
4. Remove the pheasant from the casserole and the meat just falls off the
carcass. Return all the meat to the casserole
Serve with baked or mashed potatoes and vegetables of choice (Red cabbage
is particularly tasty)
Roast Grouse (serves 2)
Brace of grouse, butter, salt & pepper
Preheat oven to 170ºC/Gas mark 3
1. Place a knob of butter inside each bird. Butter the breast and legs well
and sprinkle with salt & pepper
2. Put the grouse in a roasting tin and roast in the oven for 45 minutes.
Baste occasionally
3. Remove grouse and make a rich, dark gravy from the juices
Serve one grouse per person with game chips, bread sauce, quince jelly and
vegetable of choice
