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Duck With PanFried Vegetables And A Red Onion Sauce

Game Pie

Roast Pheasant with Juniper Berries

Roast Pheasant with Sherry and Mustard Sauce

Venison In Beer

Carppacio of Roe Deer

Pan-fried wood pigeon breasts, with wilted spinach and Dauphinoise potatoes

Pigeon and Potato Pie

Rabbit a la Espagnole

Rabbit Pie

Crab Stuffed Mushrooms

Halibut Steaks with Champagne and Peppercorn Sauce

Kedgeree

Mediterranean Squid

Mussels Tagliatelle

Plaice Goujons with Barbecue Sauce

Plaice in Mushroom and White Wine Sauce

Prawn Avocado and Pasta Salad

Salmon Risotto

South Sea Steaks

Duck With Pan Fried Vegetables And A Red Onion Sauce

Ingredients (Serves four)

4 x 8oz duck breasts
4oz smoked streaky bacon, chopped
1tsp vegetable oil

For the Red Onion Sauce

2 large red onions, sliced
1 pt of chicken stock
1/2 pt of red wine
Salt and pepper

For the Pan Fried Vegetables

10 button onions, halved
10 baby sweetcorn, halved
6oz carrots, cut into matchsticks
6oz broccoli, cut into florets

Method

Pre-heat the oven to 180c/350f/gas mark 4.
To make the sauce, heat the oil in a saucepan, add the onions and cook for 5-7 minutes until lightly browned. Add the stock and red wine and simmer until sauce has reduced to 1/2 pint. Season and set aside.
To prepare the pan fried vegetables, cook the button onions, corn, broccoli and carrot in boiling water until tender and still crisp. Refresh and set aside.
Score the duck breasts skin and season. Heat the oil in a frying pan until it begins to smoke then add the duck and cook until lightly brown on both sides. Transfer to a baking tray and cook in the oven for 15 minutes
Add the bacon to the frying pan and cook until golden. Add the vegetables and cook until browned.
To serve, spoon the onion sauce on to warmed serving plates. Arrange the vegetables and bacon, and place the sliced duck breasts on top.

Game Pie

Delicious ¿½ but very rich ¿½ served hot, accompanied by spinach, or slices of marrow cooked and then lightly fried in butter.

Ingredients

Cold (cooked) game, e.g. wild duck, goose
¿½lb sausage meat (well seasoned)
6 rashers of bacon
2 hard boiled eggs
2 ripe, skinned tomatoes
2 cooked onions
2 tablespoonfuls of mixed horseradish (freshly made if possible)
Herbs, salt and pepper to taste.

Method

Line a large pie dish with short crust pastry. Cook the sausage meat and the onions and mix together. Thinly slice the tomatoes and hard boiled eggs.
Carve off the bone in thin slices any game in the larder ¿½ with the addition of thinly sliced venison if available.
Line the pastry case with slices of game, followed by a layer of the sausage meat and onion, a layer of bacon, a layer of sliced tomato and hard boiled egg and a sprinkling of herbs, salt and pepper.
Follow with another layer of game, a layer of bacon, this time with a few dabs of horseradish on it, and in this way fill up the pie dish.
Cover the top with a pastry lid, brush with egg, and put into the oven to cook the pastry.

Roast Pheasant with Juniper Berries

Sage and juniper are often used in Italian cooking to flavor pheasant and other game.

Ingredients (Serves 3-4)

1.2-1.4kg/2.5-3 lb pheasant with liver, finely chopped (optional)
45ml/3 tbsp olive oil
2 sprigs fresh sage
3 shallots, chopped
1 bay leaf
2 lemon quarters, plus 5ml /1 tsp juice
30g/2 tbsp juniper berries, lightly crushed
salt and freshly ground black pepper
4 thin slices pancetta or bacon
90ml / 6 tbsp dry white wine
250 ml / 8 fl oz /1 cup fresh or canned chicken stock, heated
25g / 1oz / 2 tbsp butter, at room temperature
30 ml / 2 tbsp flour
30 ml / 2 tbsp brandy
serves 3 -4

Method

1 Wash the pheasant under cool water. Drain well, and pat dry with paper towels. Rub with 1 tbsp of the olive oil. Place the remaining oil, sage leaves, shallots, and bay leaf in a shallow bowl. Add the lemon juice and juniper berries. Place the pheasant and lemon quarters in the bowl with the marinade, and spoon it over the bird. Allow to stand for several hours in a cool place, turning the pheasant occasionally. Remove the lemon.

2 Preheat the oven to 350¿½F. Place the pheasant in a roasting pan, reserving the marinade. Sprinkle the cavity with salt and pepper, and place the lemon quarters and bay leaf inside.

3 Arrange some of the sage leaves on the breast of the pheasant, and lay the pancetta or bacon over the top. Secure with string.

4 Spoon the remaining marinade on top of the pheasant, and roast until tender, about 30 minutes per 1 lb. Baste frequently with the pan juices and with the white wine. Transfer the pheasant to a warmed serving platter, discarding the string and pancetta.

5 Tilt the baking pan and skim off any surface fat. Pour in the stock. Stir over moderate heat, scraping up any meat residues from the bottom of the pan. Add the pheasant liver, if using. Bring to a boil and cook for 2 3 minutes Strain into a saucepan.

6 Blend the butter to a paste with the flour. Stir into the gravy a little at a time. Boil for 2 3 minutes, stirring to smooth out any lumps. Remove from the heat, stir in the brandy, and serve.

Roast Pheasant with Sherry and Mustard Sauce

Use only young pheasants for roasting older birds are too tough and only suitable for casseroles. Serve with potatoes braised in wine with garlic and onions, Brussel sprouts and bread sauce

Ingredients (Serves four)

2 young oven-ready pheasants

200ml/7fl oz/scant 1 cup sherry

15ml/1 tbsp Dijon mustard

50g/2oz/1/4 cup softened butter

salt and ground black pepper

Method

1 Preheat the oven to 2000C/4000F/Gas 6. Put the pheasants in a roasting pan and spread the butter all over both birds. Season with salt and pepper.

2 Roast the pheasants for 50 minutes, basting often to stop the birds from drying out. When the pheasants are cooked, take them out of the pan and leave to rest on a board, covered with foil.

3 Meanwhile, place the roasting pan over a medium heat. Add the sherry and season with salt and pepper. Simmer for 5 minutes, until the sherry has slightly reduced, then stir in the mustard. Carve the pheasants and serve with the sherry and mustard sauce

Venison In Beer

Ingredients (Serves 6)

1tbsp oil

25g/1 oz butter

1 head of celery chopped

2 tbsp black treacle

50g/ 2 oz soft brown sugar

1.5 kg/3 lb diced venison

600 ml/1 pint bitter beer

300 ml/ ¿½ pint beef stock

Seasoning

Method

Preheat the oven to 180oC/ 350oF/ gas mark 4. Brown the celery well in the oil and butter, seal the venison and place in casserole dish with the celery. In the same pan dissolve the treacle and sugar in the beer. Add stock and seasoning and bring to the boil. Pour over the meat, cover tightly and cook for at least 2 hours, adding more stock if necessary.

Cappacio of Roe Deer

Ingredients list - serves four

250 grams Roe Deer fillet

100 grams of freshly washed rocket

Salt and ground Black Pepper

50 grams Parmesan for grating

Method

1) Roll the fillet in ground sea salt and ground black pepper corns

2) Saut¿½ in a hot frying pan for 10 seconds each side

3) Place in fridge until the roe deer is cold and set

4) Sprinkle some washed rocket on a salad plate

5) With a sharp knife cut wafer thin slice of the roe and spread across the rocket

6) With a potato peeler, peel shavings of Parmesan over the roe

7) Drizzle with olive oil and finish with a squeeze of limejuice

Pan-fried wood pigeon breasts, with wilted spinach and Dauphinoise potatoes

Ingredients list

4 woodpigeons (one per person about 100 grams of meat)

Salt pepper

1kgs potatoes

1 cloves of garlic

Half pint of double cream

250 grams of washed spinach leaves

1 knob of butter

Method

First off get the potatoes going,

1) Peel wash and slice the potatoes and place in cold water

2) Peel the garlic and thinly slice

3) Layer garlic and potatoes in a ceramic oven dish and cover with cream

4) Place in oven at 160 degrees for an hour

Then start the pigeon

1) Remove the breasts from the bird

2) Place in a pan skin side down for 2 mins

3) Turn and do for 2 min

4) Put pan in oven for ten mins 100 deg

While the pigeon is in the oven wilt the spinach down in a pan,

Pigeon and Potato Pie

Ingredients

¿½ 2 breasts of pigeon

¿½ seasoned flour

¿½ ¿½ lb stewing steak cut into small pieces

¿½ seasoning

¿½ ¿½ lb potatoes

¿½ stock

¿½ 4 oz mushrooms

¿½ ¿½ lb rough puff, flaky or short pasty

¿½ 1 large onion, parboiled

Method

Cut the breast into 4 pieces right through the bones. Dip them and the steak in seasoned flour. Peel and slice potatoes, mushrooms and onion. Put ingredients into a pie dish and season. Three quarters fill the dish with hot stock. Cover with pastry, decorate and glaze. Bake in a hot oven until pastry is browned, then lower the temperature and cook for about 2 hours until meat is tender. Cover pastry if necessary to prevent over browning.

Before serving fill up the pie with hot stock.

Rabbit a la Espagnole

Ingredients

1 young rabbit

2 glasses white wine

4 oz clarified butter

2 oz shallots

1 dessertspoon flour

1 teaspoon tomato puree

1/3 pt stock

6 oz mushrooms

Chopped parsley

Seasoning

Method

Cut the rabbit into suitably sized pieces.

Heat the butter in a heavy pan and saut¿½ the rabbit pieces and chopped shallots until nicely browned.

Work the flour into the fat in the pan, add the puree and, gradually, the wine and stock. Season and simmer gently for an hour.

Slice the mushrooms, saut¿½ them lightly in butter and add to the rabbit. Simmer for a further 10 minutes.

Place the rabbit pieces in a serving dish. Reduce the sauce to a syrupy consistency, adjust the seasoning and pour over the rabbit.

Garnish with the chopped parsley.

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.

For further recipes look at www.gameson.org.uk

Crab Stuffed Mushrooms

Ingredients

225g (8oz) mixed crabmeat

4 large flat mushrooms

55g (2oz) low fat soft cheese

salt and black pepper

1 x 15ml spoon (1 tablespoon) fresh chopped chives

55g (2oz) wholemeal breadcrumbs

lemon wedges, to garnish

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 140 Kilocalories;

17g Protein; 4g Fat; 11g Carbohydrate; 2g Fibre.

Method

Preheat the grill

Wipe mushrooms clean with damp kitchen paper.

Remove stalks and chop finely, mix with the crabmeat, cheese, seasoning and chives.

Divide mixture between mushrooms. Sprinkle with breadcrumbs.

Cook under a low heat for 10-15 minutes, until golden brown.

Garnish with lemon wedges.

Serve with warm crusty bread.

Halibut Steaks with Champagne and Peppercorn Sauce

Ingredients

2 x 170g (6oz) halibut steaks

40g (1 and a half oz) butter

salt and black pepper

150ml (5 fl oz) pink champagne or ros¿½ sparkling wine

4 x 15ml spoon (4 tablespoons) double cream or cr¿½me fra¿½che

1 x 5ml spoon (1 teaspoon) mixed whole peppercorns

1 x 15ml spoon (1 tablespoon) freshly snipped chives

Serves 2

Method

Place the steaks onto a grill pan. Dot with 15g (half an oz) butter and season.

Cook under a preheated grill for 8-10 minutes, turning once.

Meanwhile, prepare the sauce: heat the remaining butter in a pan and add the

champagne. Bring to the boil and reduce the liquid by half.

Stir in the cream, seasoning and chives.

Arrange the halibut steaks onto a plate, pour over the sauce and serve on a

bed of cooked green and white tagliatelle.

Kedgeree

Ingredients

340g (12oz) smoked haddock or whiting fillets, skinned and cubed

30g (1oz) butter or margarine

pinch of nutmeg

115g (4oz) rice, cooked

1 x 15ml spoon (1 tablespoon) fresh chopped parsley

1 egg, hard-boiled and chopped

juice of half lemon

black pepper

lemon rind, grated to garnish

NUTRITIONAL VALUES PER PORTION (APPROX) 184 Kilocalories; 18g Protein; 9g Fat; 9g Carbohydrate; 0g Fibre.

Method

Melt the butter in a large pan, add the fish, cover and cook gently for about 3 minutes, stirring occasionally.

Stir in rice and cook for a further 4-5 minutes.

Add the nutmeg, parsley, egg, lemon juice and seasoning. Cook for a further 2 minutes, stirring until piping hot.

Garnish with the lemon rind and serve.

Mediterranean Squid

Ingredients

680g (1lb 8oz) squid, skinned, cleaned and sliced

8 x 15ml spoon (8 tablespoons) olive oil

4 x 15ml spoon (4 tablespoons) fresh chopped basil

2-3 cloves garlic, crushed

4 medium aubergines, sliced lengthways

2 red peppers, deseeded and thickly sliced

2 orange peppers, deseeded and thickly sliced

4 courgettes, thickly sliced

black pepper

455g (1lb) cherry tomatoes

fresh basil leaves, to garnish

Serves 4

Preheat the oven to 230¿½C/450¿½F, Gas Mark 8

Mix together the oil, basil and garlic and leave to infuse.

Place the aubergines on a baking sheet and brush with some of the infused oil.

Place the peppers and courgettes in a large roasting tin and drizzle with remaining oil.

Season all the vegetables with black pepper. Bake the vegetables in the oven for 20 minutes.

Add the tomatoes and squid to the peppers and courgettes and stir well. Turn over the aubergines.

Return both trays to the oven and continue cooking for a further 15 minutes.

Mix everything together. Garnish with fresh basil leaves and serve on a bed of couscous.

Mussels Tagliatelle

Ingredients

2kg (4lbs 7oz) fresh mussels, washed
30g (1oz) butter

1 onion, chopped

300ml (10 fl oz) fish stock, water or dry white wine=

Sauce:

1 x 15ml spoon (1 tablespoon) sunflower oil

1 onion, finely cut into quarters

2 cloves garlic, finely chopped

1 x 400g can chopped tomatoes

salt and black pepper

225g (8oz) green tagliatelle or linguine

1 x 15ml spoon (1 tablespoon) fresh chopped parsley

Serves 4

Method

Melt the butter in a large pan, add the onion, white wine and the mussels.

Cover and steam for 5-6 minutes, shaking gently to ensure even cooking.

When all the mussels have opened (discard any that have not), strain off and reserve cooking liquor. Leave the mussels to cool slightly.

Meanwhile, make the sauce: heat the oil in a medium pan, fry the onion and garlic until soft and transparent.

Stir in tomatoes and half the reserved cooking liquor. Bring to the boil and simmer until the sauce is thickened and reduced, about 10 minutes. Season with salt and black pepper.

Meanwhile cook the pasta according to the packet instructions. Drain and stir into the tomato sauce.

Remove mussel meat from half the shells and stir into the sauce, along with remaining mussels in shells.

Serve the pasta and mussel sauce sprinkled with parsley

Plaice Goujons with Barbecue Sauce

Ingredients

675g (1lb 8oz) plaice fillets, skinned and cut into strips

seasoned flour

2 eggs, beaten

85g (3oz) wholemeal breadcrumbs

Method

Sauce: 1 x 15ml spoon (1 tablespoon) cornflour

300ml (10 fl oz) fish or chicken stock

150ml (5 fl oz) tomato ketchup

2 x 15ml spoon (2 tablespoons) Worcestershire sauce

2 x 15ml spoon (2 tablespoons) wine vinegar

2 x 15ml spoon (2 tablespoons) brown sugar

2 x 15ml spoon (2 tablespoons) tomato pur¿½e

lemon wedges, for garnish

sunflower or vegetable oil, for frying

Serves 4-6

NUTRITIONAL VALUES PER PORTION (APPROX) 396 Kilocalories; 37g Protein; 6g Fat; 51g Carbohydrate; 2g Fibre.

Method

Dust the fish with seasoned flour; dip in the beaten egg and coat with breadcrumbs. Refrigerate until required.

To make the sauce, blend the cornflour with a little stock, then add the remaining ingredients.

Heat gently, stirring until the sauce is thickened and smooth.

Deep fry the goujons for 2-3 minutes until golden brown. Drain on absorbent paper.

Serve with barbecue sauce and lemon wedges.

Plaice in Mushroom and White Wine Sauce

Ingredients

4 x 170g (6oz) plaice or lemon sole fillets, skinned

1 x 270g jar mushroom and white wine sauce

1 x 5ml spoon (1 teaspoon) turmeric

fresh chopped parsley, to garnish

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 332 Kilocalories; 28g Protein; 6g Fat; 4g Carbohydrate; 0g Fibre.

Tip: For an extra special treat, stir in 2 x 15ml spoon (2 tablespoons) single cream five minutes before serving.

Method

Pour the sauce into a large pan and add the turmeric. Heat for 2-3 minutes until piping hot.

Meanwhile, place the fish onto a chopping board skinned side up and roll up.

Add the fish to the pan, cover and simmer for 8-10 minutes, or until the fish is cooked.

Garnish with the parsley and serve with a selection of vegetables.

Prawn Avocado and Pasta Salad

Ingredients

225g (8oz) cooked, peeled prawns

170g (6oz) pasta shapes, cooked

1 large avocado pear, peeled and sliced

Dressing:

1 clove garlic, crushed

1 x 15ml spoon (1 tablespoon) fresh chopped chives

salt and black pepper

1 lemon, juice and grated rind

2 x 15ml spoon (2 tablespoons) olive or vegetable oil

or

5 x 15ml spoon (5 tablespoons) Italian dressing

chives and lemon wedges to garnish (optional)

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 275 Kilocalories;

17g Protein; 19g Fat; 10g Carbohydrate; 2g Fibre.

Using the prepared Italian dressing -

NUTRITIONAL VALUES PER PORTION (APPROX) 218 Kilocalories;

15g Protein; 17g Fat; 10g Carbohydrate; 2g Fibre.

Method

Place the prawns, pasta and avocado into a large bowl.

Put all the ingredients for the dressing into a screw top jar or small bowl. Shake or whisk until well blended.

Pour the dressing over the salad and gently mix together.

Garnish with chives and lemon wedges. Serve with hot granary rolls.

Salmon Risotto

Ingredients

250g / 9oz salmon, skinned and cubed

568ml /1 pint chicken or vegetable stock

1 tbsp oil

knob of butter

1 onion, finely chopped

225g (8oz) risotto or Arborio rice

150ml / 1/4 pint white wine

handful basil leaves, chopped

25g (1oz) pine nuts, toasted

2 sundried tomatoes, finely chopped

1 tbsp parmesan cheese, grated

Serves 4

Preparation Time: 10 minutes

Cooking Time: 25 minutes

NUTRITIONAL INFORMATION

457 kilocalories

Carbohydrates: 45 g

Fat: 19g

Omega-3: 1 g

Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.

Recipe and image kindly provided by Scottish Quality Salmon

Method

Heat the stock in a pan and simmer gently.

In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.

Add the rice and stir for 2 minutes or until the rice is transparent.

Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.

Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

South Sea Steaks

Ingredients

4 x 170g (6oz) tuna steaks

Marinade:

1 x 200ml carton coconut milk

rind and juice of 2 limes

2 cloves garlic, crushed

salt and black pepper

fresh coconut shavings, to garnish

Serves 4