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Potato Wine


Serving Size : 1 Gallon

Ingredients:

3 pounds potatoes
4 pounds sugar
4 ounces of Chopped green or light colored raisins
2 lemons
2 oranges
1 tablespoon yeast (wine yeast works best)
1 teaspoon yeast nutrient (if unavailable use 2 more lemons)


Wash and scrub potatoes remove eyes and black spots. However, do not peel the potatoes.
Grate potatoes into large pot and add 3 quarts of water.
Bring to a boil and simmer fro a bout 15 minutes.
Remove any scum that may be floating on top as it contains impurities you do not want in your wine.
Continue to simmer until scum ceases to come up.
Place the raisins and sugar into a two gallon (or bigger) container that you can put a lid on.
Strain the water onto the raisins. Juice the oranges and lemons. Add yeast nutrient and enough water to make the whole amount into one gallon.
Let the juice (also called must) sit for about a week.
Make sure it is loosely covered so that air gets out but not in. (The fermentation will ensure that the air pressure forces the air out of the container. Siphon the must into a one gallon container with an airlock. (A balloon with a big mouth can be used in place of the airlock.)
Transfer the wine into another gallon jug after about ten days to get rid of the sediment that gathers at the bottom of the jug.
Let the wine sit in the second jug for about 6 months.
The wine may then be bottled.

Wait another 6 months to drink.

 

Nettle beer

Ingredients


900grams (2lb) young nettle tops
3.8lts (1 gallon) of water
230 grams (8oz) of sugar, brown or demarrara sugar works best.
7.5 grams (0.25oz) of fresh yeast
small piece of toast
7.5 grams (0.25oz) of ground ginger

Method

Boil the nettle tops in the water for half an hour.

Keeping the mixture, strain and add sugar and ginger, stirring to dissolve.

Pour mixture into a sterile container.

Spread the yeast onto the toast and float on the surface of the nettle liquid. Cover and leave for about 3 days at room temperature, do not allow the temperature to fluctuate too much as this will ruin the fermentation process.

Strain again and put into clean, strong screw top beer bottles, or sealable wine bottles.

This can be drunk after about 2 days.

 

Elderflower wine

3 pints (1.5 litres) elder flowers (stems removed)
3 gallons (11 litres) water
10 (4.5Kg) pounds sugar
2 (1Kg) pounds raisins
Juice of 3 oranges
Juice of 1 lemon
1 pkg wine yeast

Wash and drain elder flowers and put in primary fermentor.

Make a syrup of water and sugar, pour it hot over elderflowers, cover and allow to cool.

Mix orange and lemon juice with the yeast, add the liquid, cover and let stand for 10 days.

Strain and add the raisins.

Cover and let stand for 4 months.

Bottle the wine and store in a dark place for 6 months before using.

 

Pike with bacon


Ingredients:

1 6 lb pike
1/4 lb cracker crumbs
3 oz chopped onion
3 eggs
1 tsp chopped thyme
3 oz chopped parsley
1 tsp salt
dry mustard to taste
pepper to taste
3 oz butter, melted
1 lb bacon, sliced
1 tbsp olive oil

Clean and prepare fish, reserve liver. Make a stuffing with crumbs, eggs, seasonings, butter, add minced liver. Stuff fish, close. Put in well greased baking dish brush with olive oil. Bake for 10-15 minutes at 350 degrees. Place bacon slices on fish and finish cooking about 20 minutes.

 

 

Rack of Venison With Forest Mushrooms


1 quart beef stock

½ cup chopped leeks

¼ cup each, chopped: shallots and carrot

1 tomato, chopped

½ bunch fresh parsley (leaves only)

½ cup port wine

2 teaspoons tomato paste

1 rack of venison (8 ribs, about 2 pounds)

¼ cup olive oil

2 cups sliced mixed exotic mushrooms (such as oyster, shiitake, portobello)

Salt and freshly ground black pepper, to taste (optional)

Chopped parsley or watercress for garnish (optional)

In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425 degrees. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about ½ to ¾ cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.)

Meanwhile, heat oil in skillet and add mushrooms; sauté briefly, then season with salt and pepper. Pour about ¼ cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley. Makes 8 servings.

 

Tart-N-Tasty Squirrel

I personally like squirrel slow cooked on the barbeque with a little salt, pepper, and garlic. I use this recipe to please the rest of my family.


Ingredients

3 pounds squirrel, pieced

1/4 cup olive oil

1/2 teaspoon crushed black pepper

1/3 cup fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon paprika

1/4 teaspoon prepared mustard

1/4 teaspoon salt

1/4 teaspoon celery salt

1/4 teaspoon garlic powder


Season squirrel with salt and pepper. Heat olive oil and brown squirrel. Remove squirrel, drain skillet.


In a mixing bowl combine all remaining ingredients, mix well. Place squirrel back in skillet, add mixture, stir to mix. Cover and simmer for about 45 minutes, serve.


Serve with mashed potatoes or french fries, fresh salad, and hot bisquits

 

Basic elderberry wine recipe


Please note
For safety reasons DO NOT use the leaves, bark or roots of Elder for consumtion
They can be poisonous!!!


Basic Elderberry wine recipe

4lb Elderberries
1 gallon (5 litres) of boiling water
3 lb (1.5Kg) of granulated sugar
a 'claret' yeast sachet
8 oz (200g) chopped raisins
Juice of 1 lemon
Juice of 1 orange
1 vitamin B tablet
1 teaspoon of yeast nutrient


Method

Strip the berries from the umbrells into a suitably large primary fermentation vessel with a fork.
Add 8 oz chopped raisins, juice of the lemon, juice of the orange, a vitamin B tablet and a teaspoon of yeast nutrient.
Add the boiling water and stir well.
When cool enough to handle, squeeze fruit with hands to extract juice.
Leave for one day to infuse.
Add 2 1/2 lb sugar and activated yeast and leave covered for three days.
Strain off liquid into demijohns, top up with another 1/4 lb of sugar in each and, if necessary, with cooled boiled water.
Leave to ferment in a warm (65-75 degrees), dark place.
Rack off the lees into a clean demijohn when bubbling has subsided.
Rack again 6 weeks later.
Bottle in dark green bottles when wine is clear (I use a desk lamp to shine through from the other side) and there has been no activity for some time.
Mature for at least 6 months before drinking.

 

 

Haunch of venison with goats cheese gravy (Serves 10-12)

Ingredients
Large boned haunch of red deer
Quarter of a pat of butter
Black pepper
Two packets of very fatty smoked bacon
One bottle of red wine
One bulb of garlic
2tbsp redcurrant jelly
One round of goats cheese

Method

Place the haunch of venison in a large roasting pan, along with any remaining blood from the packaging. Smother the meat with the butter and pepper. Do not use salt as it will dry the meat out. Cover with the strips of bacon. Pour in the red wine and throw in the separated, but not peeled, clove of garlic.

Calculate the cooking time as per beef. For the first 20 minutes place in a very hot oven, then turn the heat down to 150°C and cover the tray with tinfoil. Remove the foil for the last 20 minutes of cooking. Remove the meat and let it rest for 30 minutes. Make the gravy with the juices, and melt in the redcurrant jelly and goats cheese.

 

SQUIRREL POT PIE


2 dressed squirrels (2 - 2 1/2 lbs.)
2 1/2 cups water
1 1/2 tsp. salt
2 tbsp. butter
Dash of black pepper
Rolled dumplings
Parsley


This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add water and salt; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones.

Add pepper and butter. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot plate and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings. A little fresh chopped parsley may be sprinkled over the top for garnish. 4 servings.

 

Poachers stew.

1 Rabbit, cut into joints.
1 Squirrel, jointed.
1 Pheasant, cut into joints.
8 oz Bacon.
2 Large onions, peeled and cut into chunks.
1 Small swede, peeled and cubed.
1 lb Potatoes, peeled and halved.
Salt and pepper.
Water.
1 Tlbs each of garlic and sorrel, chopped.
1 Handful of young nettle tops.
1 French stick, cut into 1" slices.
8 oz Grated cheese.

Put the first 8 ingredients into a large pan with water to cover.

Put on the lid and bring to the boil and simmer very slowly for 2 hours.

At the last minute add the herbs and cook for 2-3 mins longer.

Tip into a cassarole dish .

Cover with the bread, sprincle on the cheese and grill until brown.

 

Homemade Cider.

Windfall apples neither peeled or cored
Water
550g of sugar per gallon of liquid

Wash the apples, cut them up and put them in a clean plastic sterile bucket.

Cover with water and cover with a clean towel and let stand for 10 days (stiring daily)

When fermentation has ceased, strain and add the sugar.

Pour into bottles and leave uncorked for 14 days.

Cork and leave for 3 months before drinking............

 

Rook Lyonnaise

8 Rook breasts
Milk
Flour for coating
1 Beaten egg
Breadcrumbs
Oil
2 Large onions peeled and cut into thick rings
Sherry vinegar

Soak the breasts over night in the milk.

Drain and dry them then coat in the flour, dip in the egg and then in the breadcrumbs.

Heat the oil and fry the onion until crisp and brown then drain on kitchen paper.

Wipe the pan with the paper and pour in more oil.

When hot, fry the breasts for about 4 mins on each side or until golden brown.

Mound the onion rings in the centre of a dish and arrange the breasts in a circle around it.

Drain off the oil, swill out with a few drops of the vinegar and pour over the rooks.....


Partridge and Mushrooms recipe

Ingredients

350 g (12 oz) mushrooms, sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
salt
pepper
2 young partridges
Watercress (salad cress) to garnish



Sauce

3 Tbsp (40 g) butter
3/8 cup (40 g) plain flour, sieved
450 ml (3/4 pint) stock
scant 1/2 (us) cup (100 ml) sherry
salt
pepper



Method

1. Melt the butter in a frying pan and fry 225 g (8 oz) of the mushrooms until they are tender. Season with salt and pepper, then use the mushrooms to stuff the partridges.

2. Place the partridges in a casserole and roast in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 until the birds are browned.

3. Meanwhile, make the sauce. Melt the butter in a saucepan and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the stock.

4. Bring to the boil and simmer, stirring, until thickened.

5. Stir in the sherry, salt and pepper.

6. Pour the sauce over the partridges and cook for a further 45 minutes or until the birds are tender.

7. Add the remaining mushrooms for the last 15 minutes' cooking.

8. Serve garnished with watercress.

 

SMOTHERED PHEASANT

1 pheasant, boned and cut into bite size chunks
Pancake flour or flour
Butter or margarine
1/2 cup onions, diced
2 cups carrots, diced
1/2 cup celery, diced
3 cups water


Dust pheasant chunks with flour and brown in butter in skillet.
Add water and vegetables and simmer until tender.
If necessary, add more water so it can make its own gravy.
Serve over mashed potatoes or rice.

 

 

Pheasant with Mushrooms

Yield: 1 servings

1 pheasant
1 medium onion
4 tbsp butter
8 oz fresh mushroom
1/4 cup white wine
1 cup chicken stock
1 bay leaf
1/4 tsp dried thyme
salt
pepper
flour




Coat pheasant pieces with flour.

Brown in butter or oil.

Remove.

Place pieces in baking dish.

Saute onions and mushrooms in remaining butter/oil.

Add stock, bay leaf and thyme.

Simmer 15 minutes.

Add wine.

Pour over pheasant pieces.

Bake covered 350°F for one hour.

 

Pheasant in white wine sauce


Ingredients

knob of butter
½ red onion, peeled and diced
1 pheasant breast, sliced
55g/2oz closed-cup mushrooms, sliced
1 bacon rasher, sliced
salt and freshly ground black pepper
30g/1oz peas
2 tbsp white wine
2 tbsp double cream
For the potatoes
½ potato, peeled and chopped
knob of butter
2 tbsp fresh chives, chopped



Method

1. For the potatoes, bring a pan of water to the boil and cook the potato for 6-8 minutes.
2. For the pheasant, gently melt the butter in a pan and sauté the onion for 2-3 minutes to soften. Add the pheasant and seasoning and cook for a further minute.
3. Add the mushrooms and bacon and heat for 3-4 minutes.
4. Stir in the peas, white wine and cream and simmer gently for a few minutes.
5. Remove from the heat.
6. Drain the potatoes and stir the butter and herbs through.
7. Serve the pheasant with the herby potatoes alongside.

 

 

Pheasant Broth

Ingredients

2 pheasant carcases
1.2 litres (2 pints) water
2 carrots, sliced
2 sticks celery, chopped
1 clove garlic, crushed
Bouquet garni
50g (2oz) pearl barley
Left-over cooked pheasant meat, diced
Salt and black pepper
Chives, chopped


Method

Place the carcases in a large saucepan. Add the water and all the ingredients except the diced meat. Bring it to the boil and simmer gently for two hours. Remove the carcases and strip off any remaining meat, putting it back in the pan with the diced meat. Discard the bouquet garni. Adjust the seasoning if necessary and heat through for five minutes. Garnish with chopped chives.

 

Partridge in cream


Ingredients

Young partridge
1 small chopped onion
Butter
1 cupful cream
3 drops lemon juice
Seasoning

Method
Season the bird inside and out and truss.
*
Fry with the onion in the butter until brown.
*
Cook in a covered casserole in a hot oven for 10 – 15 minutes.
*
Mix the cream and lemon juice and pour over the bird.

Cook for a further 10 minutes, basting frequently.

 

 

Pheasant in red wine


Ingredients

2 pheasants
4 shallots
2 tabelspoons olive oil
3 tablespoons butter
1pt. Burgundy
8 oz mushrooms
1 tablespoon flour
Seasoning

Method

Chop the shallots and the birds’ livers finely, mix together and place in the cavity of each bird.

Heat the olive oil and 2 tablespoons of butter in a large thick pan and sauté pheasants gently until they are golden brown.

Place the pheasants in a casserole and keep warm. Put red wine and mushrooms and onions in the pan and boil until reduced by half.

Thicken the sauce with the remaining butter and flour. Saute the mushrooms and onions, place round the birds and pour the sauce over.

Cover the casserole and cook in a moderate oven for 1½ - 2 hours.

 

 

Partridge Casserole

3 Large onions, cut into chunks,
2 Large carrots, cut into rounds,
1 Small tin (200g) butter beans,
8 oz Fat bacon, cut into cubes,
3 Shallots, peeled,
3 Rashers streaky bacon,
3 Oven ready partridge,
1 Whole cabbage, blanched and cut into 4,
1 Pint of boiling milk,
150 ml Chicken stock, or stock cubes in water,
2 Teaspoons each of parsley and thyme, chopped(or 1 teaspoon of dried)
Salt and pepper,

Tip the onions, carrots, beans and bacon into a casserole dish.

Put a shallot inside each bird and lay a bacon rasher over the breast.

Sit them on the bed of vegetables.

Stuff the cabbage round the outside and pour over the boiling milk and stock.

Season with the herbs, salt and pepper and cook in a pre-heated oven at 325/F Gas mark 3/ 160C for 2-3 hours.

 

Nigerian Pheasant

The meat from 4 pheasants
Vegetable oil
3/4 of a lb of peanut butter
3 Tablespoons ground cumin
3 Tablespoons ground coriander
1-2 Tablespoons hot curry powder
3 Teaspoons ground ginger
3 tins sliced peaches
2 Tins pineapple pieces
3 chicken stock cubes
200g Creamed coconut
2 Table spoons of lime pickle
Salt and pepper
1 Large handful of salted peanuts
3 Large bananas
1 lb long grain rice
2 tablespoons of ground tumeric (for rice)

Remove meat from the pheasant and cut into chunks.

Put carcasses into stock pot for soup.

Put into a large pan the oil(3 "gurgles worth), peanut butter and spices.

Heat until hot and add the meat.

Add more oil if needed.

After5 mins, add the tinned fruit, stock cubes and creamed coconut.

Cook for a further 55 mins, adjust seasonings, add the peanuts and sprinkle with chopped banana before searving.

Serve the rice boiled with the tumeric.

 

Roast Partridge


Ingredients
4 partridges (one per person), ready prepared
4 sprigs fresh thyme plus a few leaves
12 juniper berries
salt and freshly ground pepper
8 slices streaky bacon
mix of butter, olive oil
selection of wild & exotic mushrooms
olive oil



Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 30 Mins


Pre heat the oven to 200ºC/400ºF Gas Mark 6.
Place 1 sprig of thyme, 3 juniper berries in the cavity of each bird and season with salt and pepper. Tie the legs together with some string before cooking.
Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.
Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and sauté a selection of wild mushrooms in season.
Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice, braised cabbage and mashed potato.


Serving Suggestion
Serve with Braised cabbage and Mashed potato.
Or for a Mediterranean twist serve with cous cous and stir fried vegetables.

 

 

Shooting Crumble


Simple and delicious recipe using just pheasant breasts.

Ingredients
4 pheasant breasts
1 glass of white wine
1 pint / 570 ml of chicken stock
3 1/2 oz / 100 g of butter
3 1/2 oz / 100 g of plain flour
1/2 pint / 275 ml of double cream
1 pot of creme fraiche
7 oz / 200 g of streaky bacon
a packet of plain crisps per person
fried breadcrumbs
salt and pepper



Preparation Time: 0 Hours & 0 Mins

Cooking Time: 1 Hours & 0 Mins

Bake the pheasant breasts in the stock of 20 minutes then strain the stock and keep.
Chop up the breasts.
Make a sauce with the butter, flour, double cream, sotck and creme fraiche. If it is very thick add some milk to thin it.
Pour over the pheasant breasts.
Grill the bacon until crispy and then chop it, add to the breadcrumbs and crushed crisps and mix lightly
Place these on top of the pheasant mix and bake fo3 30 minutes.
Serve with a mixed salad.



Notes
200 deg C, 400 deg F, gas mark 6

 

 

Snipe or woodcock on toast


Ingredients
1 bird per person (snipe or woodcock)
1 slice of bread per bird
1 rasher of streaky bacon per bird
1 or 2 slices of parma ham per bird
1 oz / 25g butter per bird
salt and pepper
cream



Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 30 Mins

Each bird should be skinned, do not gut.
Remove the wings and the lower section of the leg (crack the bone, twist and pull tor emove the sinews).
Wrap each bird in slices of parma ham or one slice of bacon so as to enclose the legs and secure with a cocktail stick.
Brush with butter and roast in a hot oven for approximately 15 minutes, then lower the heat and cook for a further 10-15 minutes.
Butter one round of bread per bird and grill or fry until crisp.
Remove the ham, breast and legs from the bird.
Chop the ham and arrange all on fried bread.
Brush with melted butter or cream and season with salt and pepper.



Notes
200 deg C, 400 deg F, gas mark 6

 

 

Pheasant Pate

1 lb pheasant
Butter
3 Tb Mayonnaise
2 Tb Lemon Juice
2 Tb Butter - softened
1 Tb Onion - finely chopped
10 or more drops of Durkey's Red Hot Pepper Sauce
1/2 Tsp. Salt
1/2 Tsp. Dry Mustard
Dash Pepper

Cook pheasant, covered, in a small amount of butter, stirring occasionally until well done. Put pheasant through a meat grinder. Blend with remaining ingredients. Place mixture in a 2 cup mold. Chill for several hours. Carefully remove from mold. Garnish with chopped hard boiled egg, snipped chives or parsley. Serve with crackers.

 

 

Mexican Pheasant
Yield: 8 Servings


2 Cups Cooked Pheasant, Cut in 1 inch bites
1 can Cream of Mushroom Soup
1 can Cream of Chicken of Chicken Soup
1/2 Jar Medium Salsa
1 Cup Sour Cream
2 Cup Monterey Jack/Cheddar Cheese
1/2 Cup Onion Chopped
1 Package Corn Tortillas cut in strips


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Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F

 

 

Pheasant Rice Bake
Yield: 6 Servings

1 Pheasant, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Mushroom Soup
1 Can of Milk
1 Can French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.



CANADA GOOSE WITH SWEET BRANDY SAUCE

1 (6 lb.) goose
Salt to taste
1 lg. onion, peeled
2 apples, cored and quartered
1 med. potato, halved
6 to 8 strips bacon
1 recipe sweet brandy sauce

Preheat oven to 300 degrees. Rub cavity generously with salt. Place onion, apple quarters, and potato halves inside goose. Cover goose with strips of bacon. Place in oven and bake for approximately 3 hours or 30 minutes per pound of goose. Baste every 15 minutes of last hour with Sweet Brandy Sauce. Serves 6.

SWEET BRANDY SAUCE

3/4 c. honey
1/2 c. brown sugar
1/2 c. red wine
1/2 tsp. Worcestershire sauce
2 oz. brandy

Mix all ingredients in a small saucepan over medium heat. Stir briskly for 2 minutes or until sugar is dissolved. Serve warm. Makes 1 3/4 cups.

 

Goose Fricasse'e

meat from leftover goose
2 medium onions, chopped
4 oz. butter
1 pt. stock
5 oz. sour cream
3 oz. flour
Salt, freshly ground pepper
2 oz. blanched almonds

Cook chopped onions gently in melted butter until soft. Stir in flour and seasoning. Add stock, stirring continually to make a smooth sauce. Add the chopped goose meat. Reduce heat and stir in sour cream. Turn into serving dish and sprinkle almonds on top. Serve with rice.

 

Roast Duck with Blackberry Sauce

2 lbs. chicken necks or backs
1 large onion, coarsely chopped
4 shallots, halved, unpeeled
1/2 tsp. whole black peppercorns
1/2 tsp. dried thyme
1 cup dry red wine
2 tbls. raspberry vinegar (or any fruit vinegar or red wine vinegar)
4 cups chicken stock
2 1/4 cups blackberries or boysenberries, fresh or frozen
blackberries for garnish

1 each 4-5 lb. duck
1/4 cup plus 1 tbls. unsalted butter, room temperature
1 tbls. vegetable oil

Preheat oven to 400 degrees. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries.

To prepare duck, preheat oven to 500 degrees. Pat duck dry and season with salt and pepper. Place 1 tbls. butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400 degrees. Carve duck and serve with sauce.

 

Duck ala Orange

2 large ducks or 4 small ducks
Garlic, salt, and pepper to taste
2 oranges
1 to 3 cups of orange juice
Toothpicks
1 whole onion per duck



Remove skin from all ducks to be used then place into pan. Season ducks inside and out with garlic, salt, and pepper to taste. Take one chopped onion and place it in each duck. Fill bottom of pan with orange juice about one quarter to one half inch deep. Cut oranges into slices and place them on the breasts of the ducks and use the tooth picks to hold them in place by sticking them through the orange slices into the breasts. Cover the pan with a lid or aluminum foil and place in the oven at 350 degrees. Baste ducks with the orange juice in the bottom of the pan every 10 minutes until ducks are done.

 

 

FRIED GOOSE BREASTS

1 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk


Skin the goose and slice out the whole breasts. Slice about 1/4 inch thick, across the grain. Dredge in seasoned flour, and pound, to tenderize. Fry in hot fat for 1 minute on each side. Remove the meat from the pan and stir in 1 tbsp. flour for each 1 tbsp. fat remaining. When smooth, stir in water or milk to make gravy of the right consistency. Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts.

 

Scotch Goose

Ingredients

25g/1oz softened butter
1 young greylag goose, oven-ready, approximately 1.8kg/4lb
Salt and pepper
450g/1lb haggis
150ml/1/4pt orange juice
Rowanberry jelly
Orange rings for garnish

Method

1. Spread the softened butter on the goose breast and sprinkle with salt and pepper.
2. Place the haggis inside the goose. Fix the legs to the parson's nose with string.
3. Place the bird breast side down in a roasting tin and pour over the orange juice. Cook in a pre-heated oven at 180°C/350°F/gas mark 4 for one hour.
4. Turn the bird on to its back and baste with the juices. Cook for another hour. Remove the goose and keep hot. Add the rowanberry jelly to the pan juices and season with salt and pepper to make a gravy.
5. Carefully remove the haggis from the goose, cut into slices and carve the goose. Garnish with orange rings and serve with mashed potatoes, parsnips and rowanberry jelly.

 

Thai Glazed Breast of Duck (serves 2)

Ingredients

4 200g/7oz duck breasts
4 small pak choi, chopped
2 large baking potatoes, peeled
1 pinch saffron
50g/2oz fresh ginger
425ml/3/4pt veal stock
2tbsp honey
1tsp roasted coriander seeds, crushed
1tsp Chinese five spice
1tsp ground ginger
1tsp szechuan pepper
1 red chilli
2 shallots
2tbsp oyster sauce
Salt and pepper
1 lotus root

Method

Trim the excess fat off the duck breasts and score the skin. Blanch the pak choi and dice the potatoes into 11/2cm/1/2in cubes. Cook in saffron and salted water making sure they keep firm. Peel and cut the ginger into julienne slices, add to the veal stock and reduce until thickened. Put the honey into a pan with the coriander seeds, Chinese five spice, ground ginger, szechuan pepper and deseeded chilli. Bring to the boil and allow to stand. Seal the duck breasts and cook in the oven skin side down for four minutes at 200°C/400°F/gas mark 6. Turn the duck and glaze with the honey reduction. Rest for four minutes and slice each breast into four pieces. Slice the shallots into rings and heat in the oyster sauce. Add the pak choi, seasoning and potatoes. Arrange side by side on a plate, place the duck on top and spoon the sauce around. Garnish with lotus root crisps.

 

BAKED WILD GOOSE

1 wild Canadian goose
Salt, pepper, cinnamon
3/4 cup red wine vinegar
1/2 cup peanut oil
3/4 cup cooking sherry


Sprinkle salt, pepper, and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes.

SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.

 

Duck in caramel sauce

Salt and pepper.
2 Duck.
2 Sprigs of rosemary.
4 oz Butter.
1 lb new potatoes.
1 lb Turnip, peeled and left whole.
4 Tbls oil.
4 Tbls Demerera sugar.
4 Tbls Red wine vinegar.
1 Tbls French mustard.

Salt and pepper the duck and put a sprig of rosemary in each.

Baste with the melted butter and roast in a pre-heated oven at 400F/ Gas mark 6/200 C for 30-45 mins.

Cook the turnip and potatoes until tender, drain and saute separately in a mixture of butter and oil until golden brown.

When the turnips start to colour sprinkle with a little sugat and cook until caramelized.

When the birds are cooked revove to a serving dish.

Disolve the sugar in a small sauce pan with a little water and boil, without stiring, to make a dark caramel.

take off the heat and add 1 Tbls water.

Degrease the roasting tin, add the caramel, vinegar, mustard, salt and pepper and stir well.

Pour the sauce over the duck and surround with the potatoes and turnip.

 

Gingered Duck

4 Duck breasts (sliced thinly)
2 oz Frech ginger root (peeled and cut into strips)
2 Tablespoons oil
2 oz Flaked almonds
2 Cloves garlic (crushed)
2 Tablespoons soy sauce
2 Tablespoons sherry
4 Spring onions (finely shredded)

Mix the duck with the ginger and leave covered for half an hour.

Heat the oil in a wok and cook the almonds until golden brown.
Transfer them to a plate with a slotted spoon.

Add the garlic to the wok then the duck and ginger and stir fry for about 5 mins.

Add all the other ingredients except the almonds and cook over a high heat for a few seconds.

Sprinkle the almonds on top and serve.



Curried Rabbit

This is a very nice mild curry and easy to prepare.



However everything in this recipe can be adjusted to taste or availability

* 1 kg (about 2.25 lbs) rabbit cut up into pieces or about a pound of deboned rabbit meat.
* 30g (about 1 ounce) unsalted butter
* 3 large onions
* 25 mm (1 inch) piece of fresh ginger
* 3 teaspoons ground coriander powder
* 2 cups chicken stock - you can use stock cubes for this
* 1 teaspoon garam masala
* 250g (about 8 ounces) can or frozen sweet corn kernels
* salt

Method

* Ideally soak the rabbit for a few hours or overnight in water to cover with a
teaspoon of lemon juice added to whiten the meat.

* Drain off water and dry the rabbit pieces well

* Slice the onions and ginger very finely

* Heat butter and brown the rabbit pieces on high heat

* Reduce heat when browned and add onion and ginger and continue frying for a few more minutes

* Mix the ground coriander with the chicken stock and add to the pan with a good pinch of salt.

* Cover and simmer for about 2 hours or until the rabbit is tender. (If the liquid is reduced too much add more water as necessary.)

* Finally sprinkle in the garam masala and the sweet corn and simmer for another 5 to 10 minutes

* Serve with rice

 

Rabbit in mustard sauce


2 rabbits (about 2 1/2 pounds each), cut up
Salt
About 1/3 cup all-purpose flour
1/2 cup butter
3 tablespoons brandy, warmed
1/2 cup thinly sliced green onions
1/4 cup minced parsley
1 pound small whole mushrooms; or large mushrooms quartered
2 tablespoons Dijon mustard
2 cups whipping cream
2 tablespoons lemon juice
3 egg yolks, lightly beaten
Chopped parsley

Rinse rabbit and pat dry. Sprinkle rabbit pieces with salt, then dust with flour. Melt 5 to 6 tablespoons of the butter in a wide frying pan over medium-high heat. Add rabbit, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides.

Transfer rabbit to a shallow 3 1/2 to 4-quart baking pan. Move frying pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Pour brandy mixture over rabbit in baking pan; set aside.

Melt remaining 2 to 3 tablespoons butter in frying pan over medium heat. Add onions, minced parsley, and mushrooms; cook, stirring often, until onions are soft, about 5 minutes. Stir in mustard, cream, and lemon juice and bring to a boil. Pour sauce over rabbit. Cover and bake in a 375*F (190*C) oven until rabbit is tender when pierced, about 45 to 55 minutes.

Drain cooking liquid into a wide frying pan and bring to a boil; boil for 1 minute. Beat some of the hot liquid into egg yolks, then return yolk mixture to pan. Cook, stirring constantly, until sauce is thickened; do not boil. Season to taste with salt. Transfer rabbit to a serving dish. Pour sauce over rabbit and sprinkle with chopped parsley. Serve.

 

 

RABBIT SUPREME

2 (2 lb. each) ready-to-cook wild rabbits

or 1 (4-5 lb.) domestic rabbit
All-purpose flour
1/4 cup salad oil
2 tbsp. butter or margarine
1 cup chopped onions
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup sour cream
About 2 hours before serving: Preheat oven to 350 degrees. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides. Remove pieces to platter as they are browned.

In drippings, cook onions and garlic until tender (med. heat) -- about 5 minutes. Stir in 1 tbsp. flour, salt, and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture thickens. Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings.

 

Beer Basted Rabbit


Ingredients

3 pounds rabbit meat

2 tablespoons garlic salt

2 (12 fluid ounce) cans beer



Directions

1 Preheat grill to medium high and lightly oil grate.

2 Place rabbit meat on heated grill and season with garlic salt. Pour beer into a medium bowl. Let meat cook 15 minutes, then start basting with beer every 10 minutes until done, about 30 minutes.

 

RABBIT SUPREME

2 (2 lb. each) ready-to-cook wild rabbits

or 1 (4-5 lb.) domestic rabbit
All-purpose flour
1/4 cup salad oil
2 tbsp. butter or margarine
1 cup chopped onions
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup sour cream

About 2 hours before serving: Preheat oven to 350 degrees. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides. Remove pieces to platter as they are browned.

In drippings, cook onions and garlic until tender (med. heat) -- about 5 minutes. Stir in 1 tbsp. flour, salt, and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture thickens. Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings.

 

RABBIT ALMANDINE

1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp. salt
1 tsp. pepper
1 cup chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds

Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.

 

Savoury Rabbit with Tartare sauce

2 Young rabbits cut into suitable joints.
1 Tablespoon oil.
1 Tablespoon wine vinegar.
1 Small onion.
1 Slice of lemon.
1 Sprig each of parsley and thyme.
Salt and pepper.
Flour
1 Egg, well beaten.
Fresh, fine bread crumbs.
Oil for frying.

Marinate the rabbit joints in the oil, vinegar, onion, lemon, herbs and seasoning for 3 hours.

Remove joints from the marinade and dry well.

Roll in the flour, dip in the egg and coat with the bread crumbs.

Deep fry for 5-10 mins.

Serve with tartare sauce, potatoe Puree and minted peas.

 

Rabbit kebabs

1-2 Rabbits.
8-10 Rashers streaky bacon, de-rind.

Dressing

1 Tablespoon wine vinegar.
4 Tablespoons oil.
2 Teaspoons mild mustard.
2 Teaspoons sugar.
Salt and pepper.

Remove the meat from the rabbits and cut it into chunks and marinate in the dressing for 3 or more hours.

When barbecue is hot roll each piece of rabbit in a bacon rasher and stick on a skewer.

Cook for 15-20 mins turning occasionally

 

Rabbit a La Normande

1 rabbit into joints
flour to coat
3tble sps oil
1 onion
3/4pint dry cider
1/4pint water or stock
salt and pepper
1bay leaf
grated zest ½ lemon
chopped parsley

Method

Cover rabbit joints with flour, meanwhile melt the oil in deep saucepan add rabbit seal all sides, remove with slotted spoon, place on plate. Add onions to pan adding more oil if necessary, fry until golden brown, add flour, stir in cider and water or stock, stir until mixture is smooth, and add seasoning bay leaf and lemon zest add rabbit joints.
Simmer gently for 1.1/2 – 2hours with lid on. Stir occasionally, until rabbit is tender. Serve hot with finely chopped parsley.

Equally good with hare

 

Rabbit Pie


Ingredients

1 rabbit
½ lb ham, bacon or steak
½ lb flaky pastry
3 oz butter
1 large onion
½ pt stock
Seasoning

Method
Cut the rabbit into joints or pieces and the ham or steak into large dice. Chop the onion.

Heat the butter in a heavy pan and fry the meat and onion until nicely brown.

Spinkle with salt and pepper and add the stock.

Simmer gently for 45 minutes. Leave until cold.

Fill a pie dish with the meat and stock. Place a funnel in the centre of the dish and cover with pastry.

Bake at 400 degrees for about 1 hour, brush over with a little milk and return to the oven for a further 10 minutes.

 

 

Hare Hunter Style

ingredients

1 hare
2 tablespoons brandy
2 tablespoons olive oil
salt and pepper
1 onion, thinly sliced dry red wine
250 g (8 oz) thickly sliced bacon, diced
90 g (3 oz) butter
20 small white onions
2 tablespoons (1 oz) plain flour
bouquet garni
250 g (8 oz) button mushrooms, cooked in butter
croutons



method
1. Cut hare into serving pieces and place in bowl with brandy, oil, a little salt and pepper and the onion.

2. Cover with dry red wine. Refrigerate for several hours.

3. Fry bacon in butter in a large flameproof casserole. Drain the bacon when browned and keep aside.

4. Saute the onions in the butter and bacon fat until lightly browned. Remove and keep aside.

5. Drain the hare, add to the fat and brown well. Remove.

6. Sprinkle flour into casserole, blend and cook roux until lightly browned.

7. Stir in sufficient strained wine marinade to make a thin sauce.

8. Return hare to casserole, add bouquet garni, cover and simmer over gentle heat for 1 hour.

9. Add bacon, onions and mushrooms and simmer a further hour, or until hare is tender.

10. Skim fat from sauce and if necessary thicken with beurre manie.

11. Adjust seasoning. Serve garnished with croutons.


serving amount
serves: 4 – 6

 

Piquant Hare

1 x Hare jointed
8oz ‘Real Bacon’ (smoked streaky bacon)
½ bottle dry white wine
1 glass white wine vinegar
3 x carrots
3 x small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1oz dry mustard
1oz tomato puree
3oz flour
¼ pint fresh double cream


Method
Wrap portions of hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.

 

Jugged Hare


"Jugged" refers to the stoneware jug in which it was cooked. 1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up to a week) savory, thyme, tied with string)

1 teaspoon vinegar
pinch of mace & nutmeg
seasoned flour
2 oz. red currant jelly
oil for frying
5 oz. port or claret
brown (beef) stock
salt & pepper
1 onion studded with cloves

Have hare skinned, cleaned, and neatly jointed, reserving the blood and liver. Mix the blood with the vinegar to prevent it curdling and keep in a cool place. Dust the joints with seasoned flour and fry in oil to a deep golden brown; transfer to a deep oven-proof dish, pour over enough stock to cover, add onion, herbs, mace & nutmeg. Cover with lid, bring to a boil and place in 350 degree oven for 3 hours. Serve garnished with diced, fried liver. Strain the cooking liquid into a pan and reboil. Add jelly and pour a little of the liquid into the blood, stirring until smooth. Blend blood into gravy had heat to thicken, but do not boil; add port or claret, season with salt & pepper, and pour over the meat.

 

 

Hare in a sweet sauce [ Ancient Roman recipe ]


Ingredients:

1 hare or wild rabbit
2 tsp peppercorns
1 tsp ground cumin
1 tsp ground ginger
3 or 4 leaves
1 bay leaf
¼ litre/½ pint sweet white wine
Olive oil
Sea salt

Preparation:

Finely chop the leaves.

Mix the pepper, cumin, ginger and bay leaf with the wine, season with salt.

Put the hare or rabbit in a pyrex casserole dish and pour over the liquid. Cover and leave to marinate overnight or for 12 hours.

Remove the hare or rabbit from the juice and dry with a paper towel.

Heat 3 tablespoons of olive oil in a frying pan and brown the meat all over to seal in the flavour.

Return to the casserole dish, spoon the sauce over the hare or rabbit and roast in a pre-heated oven at 180°c/350°f/Gas mark 4 for 1½ hours




Scottish pigeon parcels w/ whiskey and honey


2 oz Butter
1 tb Honey
4 Pigeons; oven-ready
5 tb Single malt scotch whiskey
2 lg Nectarines; peeled & sliced
4 tb Mango juice
4 lg Squares of kitchen foil

Like pheasant, pigeon is best when kept moist during cooking.

In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.

Heat the butter, honey and a Tbsp of whiskey in a frying pan.

Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze.

Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.

Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender.

Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves.

 

 

Stewed Pigeon

6 x Pigeon (breasts)
4oz Bacon (smoked streaky bacon)
4fl oz Madeira
1½ oz flour
2oz butter
Salt and pepper
12 x button mushrooms


Method

Dice bacon and fry in butter -add the pigeon and fry until well browned. Place in a casserole dish and cover with stock and wine.
Add onions and cook until tender - approx 1 hour.
Remove pigeon and onions and keep hot; skim the stock free of fat, brown the flour in butter, add ¾ pint stock season and bring to boil.
Fry mushrooms, pour the sauce over pigeons and garnish with onions and mushrooms.

 

Pigeon Cream Soup recipe

Ingredients

2 prepared pigeons weighing 400 g (14 oz) each
1.5 litres(2 1/2 pt) 6 cups water
1 tsp salt
Strip lemon peel
2 small onions
2 leeks
Small piece celeriac
Sprig each parsley, thyme and dill
2 egg yolks
5 tbsp double (thick) cream
1 tbsp fresh dill



Method
1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.

2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.

3. Take the white part of leeks only, wash and cut into fine strips.

4. Peel, rinse and dice celeriac.

5. Rinse herbs and tie together.

6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.

7. By the end of this time the liquid should be reduced by half.

8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.

9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.

10. Serve the soup sprinkled with dill.


serving amount
serves 4

 

Casserole of Pigeons with Apples and Cider recipe

Ingredients

2 tbsp (25 g) 1 oz butter
2 young pigeons
1 small apple, cored and sliced
1 small onion, sliced
1 tbls (14 g) 1 1/2 oz flour (All purpose)
450 ml (3/4 pint) stock
2/3 cup (150 ml) 1/4 pt cider
salt pepper
1 bouquet garni



for the garnish
fried apple rings
fried bacon rashers

Method

1. Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides.

2. Remove them from the pan and cut in half.

3. Add the apple and onion to the pan and fry until lightly browned.

4. Sprinkle over the flour and cook, stirring well, for 2 minutes.

5. Gradually stir in the stock and cider and bring to the boil.

6. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.

7. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.

8. Transfer the pigeons to a warmed serving dish and keep hot.

9. Strain the cooking liquid and return it to the pan.

10. Boil briskly until well reduced, then pour it over the pigeons.

11. Garnish with fried apple rings and bacon rashers.

 

Roast pigeon


Ingredients

1 pigeon (plucked and drawn)
1 or 2 rashers of streaky bacon
1 oz / 25g butter
Garnish and gravy for serving

Notes

230 deg C, 450 deg F, gas mark 8 Roast Pigeon


Preparation Time: 0 Hours & 0 Mins


Cooking Time: 0 Hours & 20 Mins


Spread the bird with some softened butter and tie the bacon to cover the breast.

Roast in the centre of a hot oven for 15 - 20 minutes, basting well.

Remove the bacon before cooking is complete to allow the breast to brown.

Serve the bacon with the pigeon as garnish.

Serving Suggestion

 

Serve with a selection of vegetables and garnish

 

 

Sauces to compliment woodpigeon dishes


The two following recipes are ideal sauces for serving with pigeons.

Mushroom Sauce

Ingredients

8 oz. Of button mushrooms
1 oz. Of butter or margarine
1 teaspoonful lemon juice
1 dessert spoonful cornflour
half a pint of brown stock
2 tablespoonfuls of cream or tinned milk.

Method

1. Peel and stalk the mushrooms and cut them into quarters.
2. Put them in a small saucepan and add butter and lemon juice and cook slowly for about ten minutes.
3. Add the half-pint of brown stock: simmer for half an hour.
4. Mix the cornflour with the cream, add this to the mushrooms and stir in well.
5. Cook a further few minutes then serve.
6. This, incidentally, makes an excellent sauce for the stuffed pigeon recipe.

This next sauce is sometimes termed sauce piquant and can be added to any pigeon dish, particularly casserole or roast pigeons.

Vinegar sauce.

Ingredients

Half a gill of malt vinegar
1 tablespoonful chopped capers
A small gherkin
Half oz. Butter
Small onion
Half oz. Flour
Half oz. Brown stock
Some chopped parsley.

Method

1. Put the vinegar, chopped capers, and the gherkin (also chopped into small pieces) into a saucepan and simmer until the vinegar has been reduced to half.
2. Then melt the butter in a saucepan, allow it to brown then add the small onion (cut into slices), and stir until that is browned also.
3. Add the flour, stirring in well, add the brown stock and bring to the boil.
4. Allow to simmer for a further twenty minutes, then strain.
5. Finally add to the vinegar, bring to the boil, add the parsley immediately prior to serving.

 

Pigeon cream soup !


Ingredients

Serves 4

2 prepared pigeons weighing 400 g (14 oz) each
1.5 litres(2 1/2 pt) 6 cups water
1 tsp salt
Strip lemon peel
2 small onions
2 leeks
Small piece celeriac
Sprig each parsley, thyme and dill
2 egg yolks
5 tbsp double (thick) cream
1 tbsp fresh dill

Method

1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
3. Take the white part of leeks only, wash and cut into fine strips.
4. Peel, rinse and dice celeriac.
5. Rinse herbs and tie together.
6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
7. By the end of this time the liquid should be reduced by half.
8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
10. Serve the soup sprinkled with dill.

 

 

Pigeon Burgers

This recipe is dead easy. All you need is some minced pigeon, minced beef and chopped onions. Mix the ingredients together and then weigh out about a quarter as much of some stale, brown bread and soak it in cold water. When it is thoroughly soaked, wring it out, and mix it in with the meat. If it is not tacky enough, add a spoonful of lard. Shape the mixture into burgers. Cook them in an iron frying pan or on a barbecue grill.

 

Woodpigeon à la Wilkins


Serves 2

Ingredients

25g (1oz) butter
1 medium onion, sliced
2 medium carrots, quartered
2 woodpigeon, cleaned
570ml (1pt) cider, preferably home-made (See "other recipies"!)
Salt and ground black pepper

Method

1. Melt the butter in a pressure cooker and sweat the onion and carrots until they're beginning to colour. Remove from the cooker and set aside.

2. Brown the woodpigeon in the butter and return the vegetables to the cooker. Then pour the cider over the birds.

3. Add salt and black pepper to taste and cook for 15 to 20 minutes at H pressure. Reduce pressure quickly and serve with dditional vegetables of your choice.

 

Wokked Pigeon.

8 Pigeon breasts
Butter for frying
4 oz Oyster mushrooms finely sliced
1 Teaspoon of red currant jelly
2 or 3 Shakes soy sauce
1 Shake worcestershire sauce
Salt and pepper
150 ml Single cream

Cut the pigeon into thin strips.

Heat the butter and add the pigeon and cook for a few seconds, stirring furiously.

Add all the other ingredients except the cream, cook for a few seconds more then add the cream.

Serve with buttered toast..........

 

Bachelor`s pigeon

2 Oven ready pigeons
1 lb Peeled onions, sliced in thick rings
4 oz Raisins
2 Teaspoons demerera sugar
1 Bottle red wine
Salt and pepper
1 Rounded teaspoon cornflour
Gravy browning

Put the pigeon on top of a layer of onionsin the bottom of a saucepan, cover with the rest of the onion rings and the raisins.

Add the sugar, red wine, salt and pleanty of pepper.

Cover tightly and simmer gently for 1-2 hours, or until the pigeons are tender.

Remove them to a serving dish, fish out the onion rings and arrange around the bird.

Reduce the liquid to half pint, add the cornflour mixed with a little water and a drop or two of gravy browning and stir until it thickens, then pour over the pigeons.


Pan-fried pigeon with cabbage puree


Ingredients
3 pigeon breasts
2 tbsp olive oil
½ cabbage, shredded
30g/1oz butter
2 tsp thyme leaves
120ml/4fl oz double cream
1 onion, sliced
30g/1oz butter
1 tsp sugar
290ml/½ pint beef stock (made fron a stock cube)
55ml/2fl oz red wine
salt
freshly ground black pepper


Method
1. Sauté the shredded cabbage with the butter and a splash of water for 3-4 minutes.
2. Add the thyme and sauté for two minutes until cooked.
3. Season the mixture and put in a food processor.
4. Blend until a purée is formed.
5. For the confit - fry the onion in the butter for 5-6 minutes.
6. Add the sugar, beef stock and red wine.
7. Reduce for 8-10 minutes, stirring occasionally and season.
8. Drizzle the pigeon breasts with olive oil and season.
9. Sear on a hot griddle for two minutes on each side and leave to rest for 3-4 minutes.
10. Slice the pigeon and serve on a bed of the cabbage purée with the confit.

 

 


Pigeon & Guinness Casserole

16 Pigeon breasts cut into chunks.
4 oz Fat Bacon
2 oz Butter
10 Shallots, Peeled and left whole.
4 Carrots, Peeled and cut into thick rounds.
2 oz Flour.
300 ml Guinness.
150 ml Stock or stock cubes and wayer.
1 Tablespoonb Dark Muscovado sugar.
2 Teaspoon Tomatoe puree.
Salt & pepper.
1 Dash red wine vinegar.
1 Teaspoon red currant jelly.

Brown the pigeon breasts and bacon in the butter, then add the vegetables and cook for a few mins.

Sprinkle in the flour and add the Guinness, stock and all the other ingredients except the wine vinegar and redcurrant jelly.

Tip into a 3 pint casserloe dish and cook in a pre-heated oven set at 400F/Gas mark 6/200C for 15 mins then turn down to 325F/Gas mark 3/160C for 2-3 hours.

Add a dash of the vinegar and the jelly to taste..