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More recipes from my friend wot did the Haddock and Cauliflower soup I posted before. Everything after this is quoted from an email to me .. "All, to a greater or lesser degree made up, so let me know if you improve them (I can't claim much credit for the pigeon pies since the insides are pretty standard, my angle was doing individual pies and serving with grapes (I don't usually like fruit with meat but the grapes really go), the rabbit and venison meatballs were made up but I imagine I didn't get there first given the simplicity! But the partridge and pheasant recipes are my own creations. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rabbit Stew with Dumplings: =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 1 Rabbit 3 large potatoes 2 carrots 2 parsnips 1 onion 3 shallots 2 cloves garlic vegetable stock using a large oven dish with lid brown the rabbit, remove from pan and fry off roughly diced veg, remove and fry sliced onions, shallots and garlic add all back into pan and cover in vegetable stock add bouquet garnish, extra thyme and 2 bay leaves, salt and pepper slow cook in low oven 3-5 hours make dumplings (can make mix and keep in fridge till needed) 4Oz wholemeal flour / 2Oz suet, 1 tsp baking powder, herbs (mixed, heavy on thyme), can substitute some grated cheese for some of the suet for cheesy dumplings. make into dumplings remove rabbit add in dumplings return to oven for half an hour during which: take meat off bones, remove buckshot add meat back to stew and heat through serve in bowls with fresh crusty bread =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Partridge Risotto with roast parsnips: =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 2 partridges plenty streaky bacon onion garlic parsnip watercress rocket capers making the stock adds 3-5 hours to cooking time which already includes roasting bird and then making the risotto but you can make it across 2 days easily enough fill cavity of 2 partridges with sage, rosemary and thyme and cover them in streaky bacon to protect them in oven and roast. remove meat into 3 groups; the bacon, the dry breast meat and wing meat, the leg and under bird meat (remove buckshot) boil skin and bones with an onion, a couple of cardamom pods, salt and peppercorns, and more of the sage, rosemary and thyme and a bay leaf to make stock. crisp up the bacon in the oven until genuinely crispy and put to one side bring stock to simmer in one saucepan fry off a sliced onion, and crushed garlic clove in liberal amount of butter, add leg and under bird meat and fry all gently for a while, top up butter or oil if necessary and add risotto rice and fry as per instructions on packet, initially add a glass of white wine then top up fluid from simmering stock as it is absorbed by rice, add breast and wing meat to heat through long enough before rice is done, stir continuously. serve with roast parsnip 'chips', and a salad of rocket, watercress, capers and roughly crushed sea salt, and garnish liberally with the crispy bacon crushed in a pestle and mortar =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pheasant and Walnut Pudding: =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 1 pheasant walnuts onion celery carrot this was the nicest of the lot but i kind of made it up as i went along so am not sure of quantities this doesn't take up much of your time but from start to finish takes at least 10 hours, again it can be done across 2 days and the actually cooking is done 5 hours before eating so quite good if entertaining. roast a pheasant using same timings as a similar sized small chicken protect the bird by rubbing butter beneath the skin undercook the bird slightly and take the meat off the bones and remove buckshot put the meat in the fridge and use the skin and bones to make stock with an onion, salt and peppercorns and a bay leaf roughly chop an onion, a few sticks of celery chop a large carrot into thin juliennes finely chop a handful of thyme and rosemary fry off the veg add herbs, and red wine and the pheasant stock at about 1:1 and add in pheasant meat. At this stage should be quite liquid add a large handful of walnuts either whole or roughly chopped simmer gently to reduce but not too much. I used Anthony Worral Thomson's steak and Kidney pudding for the suet pudding mix since i've never done it before, the only difference being i prefer a thinner layer than he suggests (its on the bbc website) 400g self-raising flour, 200g beef or veg suet, ½ teaspoon of salt, pepper, 290ml water - mix solids and add water a little at a time until correct consistency - roll out until ½ cm thick (AWT suggests 1 cm) coat a large brown with butter, the rolled out suet (save ¼ for lid, leave 1 cm overhang) thicken pheasant if nesc with a little flour, but be aware it will thicken as the suet absorbs some of the fluid. spoon into pudding bowl until 2/3 full. cover with remaining suet pastry (moisten edges for seal) and pinch steam for 5 hours according to whichever instructions best fit your kitchen and utensils! turn out and slice at the table for maximum credit! this was quite an outstanding success if i do say so myself, the walnuts just made it awesome and the suet pudding was an ideal accompaniment. I am considering an easier option of doing the same stew with suet dumplings to see if this is nearly as good (and obviously much easier!) was very nice with new potatoes and steamed green veg =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Individual Pigeon Pies: =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 2 pigeons stewing steak onion celery grapes bought puff pastry wash two pigeons inside and out brown 2 pigeons, 2-3 Oz of diced stewing steak, one onion/2 sticks of celery/1 clove of garlic chopped fairly finely in a little oil in an oven dish, add vegetable or chicken stock and a glass or 2 of white wine to cover the meat and veg and bring to boil, ensure lid is secure and transfer to low oven for 2-3 hours or longer if you have it make ordinary pastry for pie cups and bake blind (i.e. bake the cups initially without the contents) (200g flour, 150g butter, pinch salt, plus dried thyme if you like - food processor until like breadcrumbs, add water and mix until correct consistency, leave in fridge until required then roll out reasonably thin, coat pie mould with butter, then place pastry in and bake in medium oven until it feels rough to the touch) pick the pigeons (remove buckshot) and return meat to the stew. spoon stew into pie cups, moisten tops of cups and roll puff pastry on top and pinch to pastry cup cook pies as per instructions on puff pastry serve with two or three white seedless grapes halved, a jacket potato and buttery Swede and carrot mash =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Venison Meatballs in Red Wine: =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= venison mince onions bacon breadcrumbs caramelise a sliced onion in advance and allow to cool chop some streaky bacon into small but not tiny pieces combine venison mince, caramelised onion, and chopped bacon above and salt and pepper as desired, add breadcrumbs until the mix will hold together and has the consistency of meatballs. (roughly 500g mince, 4 rashers bacon, 1 onion - or to taste as preferred) make into meatballs and pop in medium hot oven until browned all over but no more. while meatballs in oven sauté another large onion and a couple of cloves of garlic in butter. remove to lidded oven dish and add equal quantities of fruity red wine (a shiraz for example) and good vegetable stock so that meatballs will be covered once added to dish. Bring to a simmer and add in meatballs. Make sure lid is secure and slow cook in low oven for 2-3 hours. is very nice with mashed potatoes with plenty of pepper, steamed purple sprouting broccoli and sweetheart cabbage."
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