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.
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
