e m a g h is it r B g in s u s e Delicious dish

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Foreword “I am delighted to share with you some of my favourite game recipes in this year’s Game-to-Eat booklet. I believe in locally sourced, British food, and pheasant, partridge and venison are some of my favourite meats to cook and eat – they’re tasty, versatile and good for you. The game season is a time I always look forward to.” “Natural, wild game is plentiful in this country and I urge people who haven’t tried it before to give game a go. The perception used to be that game meat is strong and “gamey”, but today, butchers and supermarkets are now selling much more delicately flavoured meat, which is ready prepared. It is not difficult at all to cook. Generally speaking, game should either be very quickly cooked and served a little pink in the middle, or braised slowly and gently over several hours until meltingly tender. If you bear this in mind, you can’t go far wrong. I hope you enjoy trying these recipes, and you can also watch each of these being made in my web films on www.gametoeat.co.uk”

Phil Vickery TV Chef and Author

DELICIO US DISHES USING BRITISH GAME

US DISHES

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USING BRIT

The Game-to-Eat campaign, now in its 10th year, is dedicated to increasing the enjoyment of British Game. It is wild, natural and free range so if you are looking for something low in fat and cholesterol, game is a delicious and healthy alternative to many other red meats. One of the most important considerations when buying meat is where it comes from. When buying game either from a butcher, farm shop, farmers market or even the supermarket you will get added enjoyment from your meal if you know what estate the game was produced on; it may be very local to you – so always make a point of asking! The Game-to-Eat campaign commissioned research* into the benefits of eating game and the findings confirmed that game is a healthy food choice. Venison is high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat. Pheasant and partridge contain a high level of iron, protein, vitamin B(6) and selenium, which helps to protect cells from damage caused by free radicals. *Leatherhead Food International Research 2006

Hints & Tips Flavour combos The recipes in this booklet are a modern twist on ways to serve game. However, it is no coincidence that many traditional recipes call for game to be served with rich, wintry ingredients, as foods eaten in their natural season tend to taste great together. Try pairing up the following flavours: Venison – beetroot, parsnips, potatoes, blackberries, juniper, port, dark chocolate Partridge – mushrooms, carrots, black pudding, pears, thyme, Pheasant – bacon, cabbage, sage, redcurrant jelly, cider, honey

Game for anything

t calls for beef. venison in almost any dish tha Don’t forget that you can use homemade sts, ison in casseroles, Sunday roa Feel free to interchange ven burgers and in stir fries. cken recipes. Just pheasant and partridge in chi The same applies to swapping the meat as it take as long to cook, so baste remember that game does not isture. ckly to avoid any loss of mo cooks or flash fry to seal qui

Grilled Partridge with sw

eet & sour limes & glas

s noodles

Ingredients Preparation time: 15 minutes Cooking time: 25 minutes Serves: 2 Marinade: 1 onion, peeled and finely chopped 400ml chicken stock, cold 2 tbsp honey 4 tsp caster sugar 4 limes, juice and finely grated zest salt and pepper 2 oven-ready partridges 2 tbsp unsalted butter 3 tbsp olive oil 1 tsp of arrowroot or cornflour mixed with 1 tsp water

Method

150g freshly cooked glass noodles 1 tbsp toasted sesame oil, optional 1 tbsp fresh coriander, chopped

1. To make the marinade: Place the onion, chicken stock, honey, sugar into a glass or ceramic bowl and mix well. Add the lime juice and season. 2. Put the Partridge breast-side down and cut up both sides of the backbone with a sharp knife. 3. Turn birds over and break open. Flatten with the heel of your hand and secure with two skewers diagonally to keep them flat.

8. Place the whole pan into the oven and continue to cook for about 10 minutes until they are cooked right through. Be watchful that they do not burn. Leave to rest a few minutes.

4. Spread the prepared partridge with the marinade, cover with cling film and refrigerate overnight or up to 2 days.

9. Pour the marinade into a saucepan and bring to the boil. Gently simmer to reduce by half, check the seasoning and adjust if needed.

5. When ready to cook, lift the partridges out, reserving the marinade, and pat them dry in kitchen paper. Season well with a little more salt and pepper.

10. Thicken with the arrowroot or cornflour, then remove from the heat and blend with a hand blender until smooth.

6. Pre heat the oven to 200°C, gas 6. 7. Heat the butter and 2 tbsp oil in an ovenproof frying pan and place the birds skin side down. Cook gently so that they brown nicely and evenly, then turn over and do the same on the other side.

11. Toss the cooked glass noodles with the sesame oil and remaining 1 tbsp olive oil and scatter with coriander. Serve with the partridge and sauce.

Venison Schnitzel with Spiced Pears & Sweet Potatoes Ingredients Preparation time: 20 minutes Cooking time: 15 - 20 minutes, approx Serves: 4-6 Spiced pears and sweet potatoes: 4-5 tbsp olive oil 2 sweet potatoes, peeled and cut into 2cm cubes salt and pepper pinch dried red chilli flakes 2 ripe pears, cut into small cubes, leave skin on Schnitzel: 4 150g slices venison fillet or loin 3 tbsp flour 2 eggs, beaten 8 tbsp dried breadcrumbs 50g unsalted butter 50ml olive oil

Dressing: D i 1 red onion, peeled and finely chopped 3 tbsp red wine vinegar 2 pinches caster sugar 6 tbsp extra virgin olive oil 6 tbsp chopped parsley salt and pepper

Method 1. Heat the olive oil in a large wok. Add the sweet potatoes, stirring to coat in the oil. Season with salt and pepper and chilli flakes. 2. Turn the heat right down and cover with a lid or sheet of tin foil. Cook for 20 minutes. Once they are tender and cooked, remove from the heat and add the pears. Keep warm. 3. To make the schnitzel, place each piece of venison in between lightly wetted cling film and gently flatten with a rolling pin, the thinner the better, then repeat the process with the other slices.

4. Dip each one into flour, then beaten egg and breadcrumbs, pressing the crumbs down well. Heat the oil and butter in a frying pan, until just turning slightly brown, then cook the venison for 2-3 minutes on each side. 5. To make the dressing, mix all the ingredients together in a bowl. Season to taste. 6. Serve the schnitzel on the sweet potato and pears, topped with a spoonful of dressing.

Sautéed Partridge with Cider, Ta

rragon and Bramley Apple

Ingredients Preparation time: 20 minutes Cooking time: 25 minutes Serves: 2

breast meat from 2 partridges, chopped into 2cm pieces 175ml dry cider pinch of a crumbled chicken stock cube

75g unsalted butter

2 tbsp fresh tarragon, roughly chopped

1 medium Bramley apple, peeled, cored and cut into ½ cm pieces

pinch of sugar salt and pepper

Method 1. Melt 50g of unsalted butter in a non stick frying pan, until foaming. Add the apple and gently sauté for 2-3 minutes. 2. Stir in the partridge and cook gently to colour slightly. Be careful not to overcook – the meat should be rose pink inside. 3. Remove the apple and partridge and keep warm.

4. Add the cider and stock cube to the pan. Bring to the boil, then simmer to reduce by half. 5. Add the tarragon, sugar, and salt and pepper to taste. Then add the remaining 25g of butter and swirl through. 6. Tip the partridge and apple back in the pan and stir to coat in the sauce. Serve.

Grilled Spiced Pheasant with Mango & Mint Dressing Ingredients Preparation time: 20 minutes Cooking time: 15 minutes Serves: 2 Dressing: 200ml thick Greek yoghurt 1 tbsp runny honey 1 tbsp white wine vinegar salt and black pepper 2 tbsp fresh mint, chopped ½ ripe mango, finely chopped 1 tsp ground turmeric 1 oven-ready pheasant, jointed into 2 boneless breasts and 2 legs 2 tbsp mild curry powder 4 tbsp olive oil salt and pepper

Method 1. Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes. 2. Place the pheasant pieces in a bowl, add the curry powder and rub in well. 3. Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.

4. Place under the hot grill and cook for about 8-10 minutes on each side, or until the juices run clear when pierced with a knife or skewer, and the skin is brown. 5. Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes. 6. Serve hot with the mango and mint dressing spooned over the top.

Popcorn Pheasant with Spicy Dip

ping Sauce

Ingredients Preparation time: 40 minutes Cooking time: 20 minutes Serves: 4 3 tbsp condensed milk 2 tbsp cold water 2 eggs, lightly beaten pinch dried chilli powder ½ tsp ground cumin ground black pepper 2 skinless pheasant breasts, cut into 2cm cubes 4 tbsp cornflour fine cornmeal or polenta rapeseed oil

Di i sauce: Dipping 350ml mayonnaise 2 tsp fresh red chilli, roughly chopped 3 tsp Dijon mustard 1 lime, juice and zest 2 spring onions, roughly chopped 4 tsp gherkins, chopped 3 tbsp tarragon, chopped 100g roasted red pepper (from a jar is fine), finely chopped 4 tbsp parsley, roughly chopped 4 tsp sugar salt and pepper to taste

Method 1. Mix the condensed milk with the water, beaten eggs, chilli powder, cumin and black pepper. Dust the meat with the cornflour, then place into the egg mixture, stirring to coat. Then drop the small pheasant nuggets into the cornmeal or polenta and coat well. 2. Fill a medium frying pan with 2cm of rapeseed oil, then heat to about 175°C.

3. Whilst the oil is heating, mix all the ingredients together for the dipping sauce in a bowl. 4. Fry the pheasant in small batches for about 3-4 minutes until golden brown. 5. Drain well. Sprinkle with a little salt and serve hot with the dipping sauce.

ta

Pappardelle Pas th wi ce au S on is en V h Ric

Ingredients Preparation time: 20 minutes Cooking time: 45 minutes – 1 hour Serves: 4 4 tbsp olive oil 2 onions, finely chopped 2 cloves garlic, crushed 500g minced venison 300ml red wine or port 1 tsp dried oregano 2 tbsp tomato paste 1 beef stock cube 1 400g can chopped tomatoes 2 tsp cornflour mixed with 2 tsp water 500g cooked pappardelle elle pasta fresh basil leaves

Method 1. Heat the oil in a saucepan and add the onions and garlic. Cook for 10 minutes, until lightly browned.

4. Add the oregano, tomato paste, stock cube, tomatoes and a can full of water and cook for 35-40 minutes slowly.

2. Tip in the mince and break up well with a spoon. Cook, stirring, until all the moisture has evaporated and the meat starts to brown.

5. Stir in the cornflour mix to thicken slightly and season well with salt and pepper.

3. Add the red wine or port and bring to a simmer. Reduce down until about a third of the original volume is remaining.

6. Serve spooned over warm pappardelle and scatter with torn basil leaves.

Game Seasons Game can only be shot hot during d ring specific times of the year. year Here is a guide to when game is in season. Grouse: Partridge: Pheasant: Rabbit: Hare: Red Deer Stag:

12th August (Glorious Twelfth) to 10th December 1st September to 1st February 1st October to 1st February No closed season 1st August to 28th February 1st August to 30th April (England, Wales and Northern Ireland) 1st July to 20th October (Scotland)

Red Deer Hind:

1st November to 31st March (England, Wales and Northern Ireland) 21st October to 15th February (Scotland)

Sika Deer Stag:

1st August to 30th April (England, Wales, Scotland and Northern Ireland)

Sika Deer Hind:

1st November to 31st March (England, Wales and Northern Ireland)

Fallow Buck: Fallow Doe:

21st October to 15th February (Scotland) 1st August to 30th April 1st November to 31st March (England, Wales and Northern Ireland) 21st October to 15th February (Scotland)

Roe Buck: Roe Does:

1st April to 31st October 21st October to 31st March

For further information please contact Game-to-Eat PO Box 13 Hassocks BN6 9WX T: 01273 834 716 F: 01273 834 306 E: [email protected] For more quick and easy recipes, cookery webcasts and to sign up for the Game-to-Eat newsletter visit www.gametoeat.co.uk Game-to-Eat was designed and published by GPS Visual Communications Tel: 020 8661 4100 Web: gpsvis.com

Produced by the Countryside Alliance Foundation