It’s game season and in the run up to British Game Week from 25 November-1 December, we’ve picked out some top recipes for cooking with game
Three Bird Wellington by José Souto
Prep time: 35 minutes
Cooking time: 40 to 55 minutes
9 long slices of streaky bacon
3 skinned pheasant breasts
260g Cumberland sausage meat
90g dried apricots (preferably organic)
20g pistachio nuts, shell removed
4 skinned pigeon breasts
4 skinned partridge breasts
1kg puff pastry
1 egg, beaten for egg wash
Preheat the oven to 180°C/160°C fan/375°F/gas mark 4.
Lay the bacon slices vertically on a large piece of clingfilm, so that they overlap slightly. Starting from the edge of the bacon, lay the three pheasant breasts horizontally on top, again, overlapping them slightly.
Divide the sausage meat in half. Put each half between two pieces of clingfilm and roll out until they’re the size of the three breasts. Place one onto the pheasant breasts and sprinkle with half the pistachios and apricots. Then put the four pigeon breasts on top, followed by the second piece of sausage meat, and the rest of the pistachios and apricots. Top it off with the four partridge breasts.
Carefully roll everything up, wrapping the bacon around the breasts and sausage meat. Then, roll everything in clingfilm,
Mallard with Radicchio & Roasted Grapes by Rachel Green
2 mallards, oven-ready
Sea salt flakes
Freshly ground black pepper
2 fresh rosemary sprigs
4 fresh thyme sprigs
1 small onion, peeled and cut into wedges
2 cloves garlic, peeled
2 oranges, zest and juice
2 small pieces of cinnamon stick
50g butter, plus a little extra for placing in the cavity
1 tbsp olive oil
2 medium radicchio
350g red grapes
2 tbsp balsamic vinegar
Preheat the oven to 240°C/240°C fan/475°F/gas mark 9.
Season the cavity of each duck with salt and pepper and stuff with the sprigs of herbs, onion, garlic, orange zest, cinnamon stick and a large knob of the butter in each. Season the top of each duck with salt and pepper and leave to one side.
Heat the oil in a casserole over medium-high heat and brown the ducks well. This will take around 10-15 minutes – take time over this to really get a nice colour all over the ducks. Place the ducks breast-side up in the casserole, pour over the orange juice and roast in the preheated oven for around 10 minutes. Cut the radicchio into quarters and snip the grapes into little bunches. Add the radicchio and grapes to the casserole and roast for a further 10 minutes, turning halfway through. Check that the ducks are cooked by giving the breasts a gentle squeeze – they should be firm yet giving.
Take the birds out of the casserole and put onto a carving board. Drizzle with balsamic, cover loosely with foil and leave to rest for 15 minutes. Add the rest of the butter to the casserole and put it back on high heat until the butter has melted. Bring the juices to the boil and check that the radicchio and grapes are warmed through.
Carve the ducks and serve immediately with the radicchio and grapes with the juices drizzled over.
Bang Bang Pheasant Salad by Rob Green
Serves 2 for lunch or 4 as a starter
For the salad
2 large pheasant breasts
2 tsp soy sauce
140g bean sprouts
80g breakfast (long) radishes
4 spring onions
2 tbsp olive oil
3 sprigs of coriander, roughly chopped
Maldon salt flakes
2cm fresh ginger, peeled and finely chopped. Put into a heatproof bowl with 1 medium strength and size red chilli, deseeded and finely chopped them. Pour boiling water over and leave to stand for 10 seconds. Drain through a tea strainer or small sieve
2 tsp sesame seeds
60g blanched peanut
For the sauce
Approx. 50g chilli garlic paste – if you can’t find the paste anywhere, we suggest taking 4 cloves of garlic (peeled), 2 roughly chopped medium sized, medium strength red chillis (seeds removed) and a tablespoon of white rice wine vinegar, and crushing together in a pestle & mortar or a herb blender
4 tbsp (60g) peanut butter
2 tsp sesame oil
2 tsp mirin
2 tsp rice wine vinegar
Pinch of caster sugar
Pinch of paprika
1 onion, ﬁnely diced
Bring a small pan of water to the boil and add the soy sauce. Put the pheasant breasts into the liquid and turn down to a simmer. Poach for around 4 minutes until just cooked. Remove from the poaching liquid, drain in a sieve and keep to one side.
Put the peanuts and sesame seeds into a small frying pan and, on a very low heat, toast them gently, mixing them around from time to time so that they don’t catch. Keep an eye on them because they can burn easily. Once the peanuts are a light brown colour, put them into a bowl and save for later.
For the salad, top and tail the radishes and spring onions and finely slice them lengthways. Mix the watercress, bean sprouts, ginger and chilli in a shallow serving bowl, and season with salt and olive oil.
Put all the sauce ingredients into a small saucepan on a gentle heat, and warm through. Roughly chop the pheasant into bite-size pieces and put into the sauce to warm through. When warm, scatter the pheasant pieces and sauce onto the salad and then add the spring onions, chopped coriander and radishes on top. Finish by scattering the toasted peanuts and sesame seeds on top.
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