Dada! Here it is! November to January is the season to eat game. If you have access to a game shop like Evans in Didsbury you can eat like a king for the price of a takeaway kebab (honest!). And it doesn't have to be hung till it's stinking and black - in fact I don't really like it hung too much.
Here's a classic from Patricia Lousada's Game Cookery
Normandy Pheasant
2 pheasants - if just for 2 one is enough (I prefer hens for this) 4-5 Cox's orange pippins 4ox unsalted butter - Normandy for fun but any will do cinnamon stick 6 tablespoons calvados quarter pint dry cider - some perfect Normandy ones in Sainsbury's half pint creme fraiche watercress salt and frshly ground pepper
Clean the pheasants - often bits of gut are left in - scrape them out hard across the ribs with a teaspoon, wash and throroughly dry with kitchen paper. Peel, core and slice half the apples and brown in some of the butter in a heavy cast iron frying pan then place in a large casserole with the cinnamon stick. Clean out pan and brown pheasants on all sides, Flame in calvados (great fun!). Season well and place them breast down in the casserole. Deglaze with cider and pour over the pheasants. Cover and put in the preheated oven at 180. Cook for 50-60 minutes. Meanwhile gently cook the remaining apple in the rest of the butter. Remove birds from oven and lift onto a heated dish. Cover loosely with foil. Sieve the apples and pan juices into a fresh pan. Boil vigorously and skim. Bring creme fraiche to the boil and add to the sauce. Taste for seasoning and pour into a serving boat. Carve the pheasants and serve with a bit of decorative watercress, the sauce and some slices of fried apple. Roast potatoes done in goose fat (mmm!) and any other veg you like. Try it it's great for a winter treat.
Next up pigeon breast in spices.
-- Edited by Tim Wilcox on Tuesday 10th of November 2009 08:34:41 AM
Here's a classic from Patricia Lousada's Game Cookery
Normandy Pheasant
2 pheasants - if just for 2 one is enough (I prefer hens for this)
4-5 Cox's orange pippins
4ox unsalted butter - Normandy for fun but any will do
cinnamon stick
6 tablespoons calvados
quarter pint dry cider - some perfect Normandy ones in Sainsbury's
half pint creme fraiche
watercress
salt and frshly ground pepper
Clean the pheasants - often bits of gut are left in - scrape them out hard across the ribs with a teaspoon, wash and throroughly dry with kitchen paper. Peel, core and slice half the apples and brown in some of the butter in a heavy cast iron frying pan then place in a large casserole with the cinnamon stick. Clean out pan and brown pheasants on all sides, Flame in calvados (great fun!). Season well and place them breast down in the casserole. Deglaze with cider and pour over the pheasants. Cover and put in the preheated oven at 180. Cook for 50-60 minutes. Meanwhile gently cook the remaining apple in the rest of the butter. Remove birds from oven and lift onto a heated dish. Cover loosely with foil. Sieve the apples and pan juices into a fresh pan. Boil vigorously and skim. Bring creme fraiche to the boil and add to the sauce. Taste for seasoning and pour into a serving boat. Carve the pheasants and serve with a bit of decorative watercress, the sauce and some slices of fried apple. Roast potatoes done in goose fat (mmm!) and any other veg you like. Try it it's great for a winter treat.
Next up pigeon breast in spices.
-- Edited by Tim Wilcox on Tuesday 10th of November 2009 08:34:41 AM