QUICK AND EASY GAME RECIPES

Transcription

1 QUICK AND EASY GAME RECIPES tasteofgame.org.uk

2 (Serves 4 as a starter or 2 as a main course) 500g cooked and shredded game (slow cooked legs of duck, goose, pheasant or partridge) 30g chopped preserved lemon ¼ tsp turmeric ¼ tsp cinnamon ¼ tsp ground coriander 2 tbsps chopped parsley 1 pack filo pastry 50g melted butter Salt and pepper Labneh Dip 150g thick Greek yoghurt 2 peeled, seeded and diced tomatoes 1 tbsp chopped olives 4 finely sliced spring onions 1 tbsp chopped mint Game borek with labneh-style dip Preheat the oven to 180 C (gas 4). In a bowl, mix the meat with the spices, lemon and parsley and season to taste. Next, cut the filo pastry into four-inch squares and place a dessert spoon-full of the game mix onto the squares. Brush the edges with butter and roll into spring roll shapes. en, wrap each borek roll into a second layer of pastry, buttering each one generously. Brush with butter and place on a tray covered with baking parchment. For the labneh dip, mix the yoghurt, onions, olives, tomatoes and mint together, taste and season accordingly. Place the borek on a tray in the preheated oven for 10 minutes, or until crispy. Serve while hot with the labneh dip on the side.

3 (Serves 4 as a starter) 150ml game or chicken stock 75ml cream sherry 100ml double cream 2 tsp chopped flat-leaf parsley 8 slices of baguette 250g diced raw rabbit (sinews removed) 75g cooked shredded rabbit leg meat 1 egg white 250ml double cream 1 tsp chopped tarragon 20g melted butter Salt and pepper Warm rabbit mousse with cream sherry sauce Brush the inside of four ramekins or dariole moulds with melted butter and place in the fridge. In a deep-sided frying pan or a saucepan, bring three inches of water to a gentle simmer. To make the mousse, place the raw rabbit and the egg white into a food processor and pulse until smooth. Gently add the double cream, mixing all the time. Place the mix into a bowl and add the cooked rabbit, tarragon and seasoning. Mix well and place into a piping bag. Pipe the mix into the buttered moulds, cover with tin foil and place on a trivet in the simmering water for minutes, or until the mousse is springy to the touch or the core temperature has reached 65 C. Remove from water and keep warm. For the sauce, bring the sherry to a boil and let it reduce by one third. Add the stock and repeat the process. Finish by stirring in the double cream and chopped parsley. Toast the baguette in a char-grill pan brushed with a little oil or under the grill. To serve, turn out the mousse onto a warmed plate, drizzle all over with the sauce, and garnish with parsley and the crispy baguette. To add a retro feel, you can cut the bread into rabbit shapes!

4 (Serves 4) 4 dressed partridges Marinade 2cm finely-grated peeled ginger 2 finely chopped garlic cloves 2 tbsp rice vinegar 2 tbsp sweet chilli sauce 2 tbsp light soy sauce 2 tbsp olive oil Salad 6 trimmed spring onions, cut into thin strips 2 peeled medium carrots, cut into ribbons 1 cucumber cut into ribbons 1 handful chopped fresh coriander Salad dressing 2 juiced limes 1 tbsp soy sauce 1 tbsp runny honey 1 tbsp olive oil 1 tsp cracked Szechuan pepper 1 tbsp toasted sesame seeds Griddled Szechuan partridge with oriental ribbon salad Butterfly the partridges by cutting out the backbone, using kitchen or game scissors, all the way to the neck cavity. Turn the partridge over and open it out, using the heel of your hand to flatten it out. In a small bowl, combine all the marinade ingredients. With a sharp knife, slash the partridges all over and place them in a wide, flat dish in a single layer. Cover the birds in the marinade and leave for at least 1 hour in the fridge. Remember to remove the partridges from the fridge 15 minutes before you are due to cook them. For the salad, combine the spring onion, carrots, cucumber and coriander. Whisk together all the dressing ingredients, pour over the salad and keep to one side. Preheat the oven 200 C (gas 6). Heat a griddle pan over a moderate heat until hot. Place the partridges skin side down in the pan and brown them. en, turn them over to seal the underside and spoon the remaining marinade over the top. Put the pan in the oven for minutes, until partridges are firm to the touch. Allow to rest for 10 minutes. To serve, sprinkle the toasted sesame seeds on the cooked partridges and serve with the salad, lime wedges and sweet chilli sauce.

5 (Serves 4) 4 skinned and diced pheasant breasts 150g sliced chorizo 1 leek cut into rings 300g chopped cooked potatoes 4 eggs 2 handfuls finely chopped kale 2 peeled and crushed garlic cloves Fresh thyme leaves 2 tbsp olive oil Knob of butter A handful of chopped parsley leaves Worcestershire sauce Sea salt and black pepper Pheasant Chorizo and Kale Hash Heat the olive oil in a large frying pan and add the chorizo. Fry for 1 minute, then add the leek and fry for further 2 minutes. When leek is so and chorizo released its oils, add the potatoes, kale, garlic and thyme. Season well and fry until the potatoes are golden brown and the kale is so. Meanwhile, melt the butter and fry the pheasant breasts over a moderate heat until cooked but still slightly pink. Add the meat to the other pan and stir in the chopped parsley and a good shake of Worcestershire sauce. Season to taste if required. Serve hot with a fried or poached egg on top.

6 (Serves 2) 4 partridge breasts 100ml buttermilk 50g plain flour 1 tsp smoked paprika ½ tsp chopped thyme leaves 50ml vegetable oil 2 seeded and chopped large red peppers 1 peeled and chopped medium onion 2 crushed garlic cloves 2 chopped medium tomatoes 100ml red wine vinegar 60g soft light brown sugar 20 finely chopped tarragon leaves 2 toasted brioche buns For the slaw 1 finely sliced small fennel bulb 1 peeled and grated carrot 2 finely sliced spring onions 1 finely sliced red or green apple 1 lime Salad leaves Salt and pepper Buttermilk Partridge burger with slaw First, place the partridge breasts in the buttermilk for 1-2 hours or overnight. In a saucepan, sweat the onion and garlic in the oil until translucent. Increase the heat, add the peppers and cook over a high heat for a minute or two. Add chopped tomatoes, sugar and vinegar. Reduce the heat and cook gently until a relish consistency is achieved. Finish with the chopped tarragon and season to taste. Add the paprika, thyme, salt and pepper to the flour and mix well. Remove partridge breasts from buttermilk, coat in flour, shaking off the excess. Either gently pan-fry or char-grill the partridge for 1-2 minutes each side. Season and allow to rest for 2-3 minutes. For the slaw, put all the ingredients in a large bowl. Dress with a little oil, lime juice and season to taste. Place the partridge breasts, relish and lettuce in the brioche. Serve with Dijon mayonnaise on the side.

7 (Serves 2) 100g smoked pheasant breast, we used Apley Farm s Smoked Pheasant 1 sliced ripe avocado 40g roughly chopped toasted cashew nuts 15g chipotle paste 100ml crème fraiche ½ sliced cucumber 3 sliced spring onions 100g mixed winter salad leaves 2 large sweet peppers 70ml olive oil ½ lime juice 2 garlic cloves Salt and pepper Smoked pheasant breast salad Preheat the oven to 190 C (gas 5). Place the whole peppers on an oven tray, drizzle with olive oil, and toss in lightly-crushed garlic cloves. Place in the oven for minutes, or until the skin comes away easily. Peel the peppers, cut them in half and remove the seeds, then slice into one-inch chunks. Mix the crème fraiche with the chipotle use as much as you prefer. In a large bowl, add the salad leaves, avocado, cashew nuts, cucumber and spring onions. Toss in thinly-sliced pheasant breast and the peppers. Dress with a little olive oil and lime juice. Arrange neatly in a suitable bowl and garnish with crème fraiche.

8 (Serves 4-6) I large bag tortilla chips 200g grated Cheddar cheese For the mince: 2 tbsp olive oil 2 peeled and chopped onions 500g venison mince 1-2 deseeded and finely chopped mild green chillies 2 peeled and crushed garlic cloves 1 tsp smoked paprika 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp cumin seeds 2 tbsp tomato purée 800g tinned chopped tomatoes 1 tin pinto or red chilli beans 1 small bunch fresh coriander, chopped Sea salt and black pepper Venison nacho cheese bake Preheat the oven to 160 C/140 C fan (Gas 3). Pour the oil into a large ovenproof sauté pan over a medium heat. Add the onions and fry for 3 minutes, or until so but not browned. Turn up the heat, add the venison mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally. Add the chilli, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, tinned tomatoes and the beans. Season with sea salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to cook for 45 minutes. Remove from the oven and stir in half the coriander. Increase the oven temperature to 200 C/180 C fan (Gas 6). Spread a third of the cooked venison mince mixture over the bottom of the ovenproof dish and lay some of the tortilla chips on top. Sprinkle with a generous amount of Cheddar cheese. Repeat for the second layer. Bake in the oven for about 20 minutes, or until golden-brown and bubbling. Set aside for 5 minutes before serving. Garnish with the remaining coriander. Serve with sour cream, salsa and guacamole. Tips: If the tortilla chips are getting too browned, cover loosely with foil. You can also add a small square of chocolate to the venison mince mixture to enrich the flavour.

9 (Serves 4) 4 skinless pheasant breasts cut into strips 1 tbsp sweet smoked paprika ½ tbsp ground cumin 2 cloves garlic 1 bunch chopped fresh coriander 400g drained and rinsed black beans 1 lime 4 ripe tomatoes 1 ripe avocado 4 spring onions 1 little gem lettuce 4 large flour tortillas 100g grated mature Cheddar cheese Olive oil Sea salt and black pepper Sour cream or Greek yoghurt Tomato salsa Pheasant burritos with avocado salsa Preheat a griddle pan over a high heat. Put the pheasant into a bowl, sprinkle over the paprika, cumin and a good slug of oil. Season with sea salt and black pepper. Mix well until the meat is evenly coated, then place the pheasant onto the hot griddle. Cook for 3-4 minutes, turning halfway. When charred and cooked through, remove from the heat and leave to cool. Meanwhile, peel and finely slice the garlic. Heat one tablespoon of oil in a large frying pan over a medium-high heat. Add the garlic and the beans. Fry for 2 minutes. Roughly chop the coriander and add half to the pan. Season, stir well and remove from the heat. Chop and trim the tomatoes and finely slice spring onions and avocado. Add in the lime juice and the remaining chopped coriander leaves. Mix well and season to taste. Now, shred the lettuce and the cooled pheasant breasts. Put a tortilla onto the griddle for 1 minute to so en then place onto a board. Spoon some beans along the middle, top with a generous serving of salsa, a handful of lettuce and some of the pheasant breast. Sprinkle with grated cheese and add a spoon of sour cream or Greek yoghurt. Wrap up the burrito and enjoy.

10 (Serves 4) 400g sliced pheasant breasts 300ml chicken stock 400ml coconut milk 3cm sliced galangal or ginger 2 trimmed and bruised lemongrass stalks 2 peeled shallots 4 kaffir lime leaves 100g sliced shitake mushrooms 125g chopped spring onion 125g chopped sweetcorn 125g chopped mangetout 125g chopped broccoli 1-2 tbsp Thai fish sauce 1 tbsp light brown sugar 2 juiced limes 2 finely sliced red Birdseye chillies 1 roughly chopped bunch of fresh coriander Steamed jasmine rice Pheasant tom kha gai Combine the stock, galangal and lemongrass in a saucepan. Gently bring to the boil. Simmer for about 10 to 15 minutes. Remove and discard the galangal and lemongrass. Add the coconut milk and increase to medium heat. Add the pheasant, mushrooms, and kaffir lime leaves. Simmer until the pheasant has cooked for about 4 minutes. en add the mixed vegetables and cook for a further 2-3 minutes and remove from the heat. If the soup is a too thick, add more coconut milk or water. Add the fish sauce, brown sugar, lime juice and red chillies. Taste for seasoning and add some sea salt if necessary. ere needs to be a balance of sour and salty flavours. Serve over a generous amount of steamed jasmine rice and sprinkle with chopped coriander.

11 (Serves 4) 4 x 75g venison medallions from the loin, batted out to 1cm thick 75g seasoned flour 2 beaten eggs 100g Panko breadcrumbs 1 finely-grated lemon zest 100g cooked new potatoes sliced into 1cm slices 1 tsp grain mustard 25ml vegetable oil 20g unsalted butter 1 tsp chopped chives ½ tsp chopped lemon thyme 1 tsp chopped parsley ¼ tsp chopped rosemary ¼ tsp chopped thyme 3 chopped spring onions 25g golden sultanas soaked in 25ml cider vinegar ½ tsp caster sugar Rocket salad to garnish Herb-crusted venison escalope with warm potato salad Add the chopped parsley, thyme and rosemary to the Panko breadcrumbs and mix well. Dip the escalopes in flour, then egg and coat in the breadcrumb mix. In a large frying pan, heat half the oil and half the butter together until foaming. Add the sliced potatoes, and cook gently until golden. Add the mustard and the chopped chives to the potatoes, toss well, season and keep warm. In another frying pan, heat the remaining butter and oil until foaming, place the escalopes in the pan and cook for 2 minutes or until golden on each side. Remove from the pan and leave to rest. Drain the fat from the pan through a fine sieve to remove any crumbs, wipe the pan clean with paper towel. Add the sultanas, spring onions, cider vinegar, lemon thyme, sugar and reserved butter and oil mix. Warm gently over a low heat for 1-2 minutes. To serve, sit the potatoes on the plate with the escalope on top, drizzle with the dressing and finish with some wild rocket.

12 The chefs Chef, author, TV presenter, demonstrator and food campaigner RACHEL GREEN has made a name for herself as a passionate ambassador of British produce. Coming from 14 generations of Lincolnshire farmers, Rachel s message is that food doesn t have to be complicated to be great. All you need are the best, locally sourced ingredients you can afford and to treat them with respect. RICHARD HUNT has been Taste of games chef for Three years now and is a well known face at Food Festivals and Game Fair around the country. Having worked in some well- known hotels throughout the Uk and France and has appeared on Kirstie Allsop s Handmade Britain, he now owns the Devon Scone Company. Passionate about game he says what more do you want to cook with its local, tasty and healthy. benefits of game meat One of the main benefits of eating game meat is that is it one of the most healthiest meats available, very low in fat and cholesterol, game meat is lean as they are wild and are able to walk and roam freely so do not store so much fat. Wild game meat is harvested from natural landscapes such as forests, farm land and moorlands, which means their diet is natural. This diet gives game meat its distinctive delicious taste. A huge amount of conservation work and management is undertaken to ensure healthy and sustainable wild game. You will be able to get local wild game from your local game dealer or butcher. Just ask. tasteofgame.org.uk Taste of Game, Marford Mill, Rossett, Wrexham LL12 0HL Tel: Wild Game is delicious so we hope you enjoy these quick and easy recipes. tasteofgame Taste of