Partridge and Mushrooms recipe

ingredients

350 g (12 oz) mushrooms, sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
salt
pepper
2 young partridges
Watercress (salad cress) to garnish



Sauce

3 Tbsp (40 g) butter
3/8 cup (40 g) plain flour, sieved
450 ml (3/4 pint) stock
scant 1/2 (us) cup (100 ml) sherry
salt
pepper



method

1. Melt the butter in a frying pan and fry 225 g (8 oz) of the mushrooms until they are tender. Season with salt and pepper, then use the mushrooms to stuff the partridges.

2. Place the partridges in a casserole and roast in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 until the birds are browned.

3. Meanwhile, make the sauce. Melt the butter in a saucepan and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the stock.

4. Bring to the boil and simmer, stirring, until thickened.

5. Stir in the sherry, salt and pepper.

6. Pour the sauce over the partridges and cook for a further 45 minutes or until the birds are tender.

7. Add the remaining mushrooms for the last 15 minutes' cooking.

8. Serve garnished with watercress.

 

SMOTHERED PHEASANT

1 pheasant, boned and cut into bite size chunks
Pancake flour or flour
Butter or margarine
1/2 cup onions, diced
2 cups carrots, diced
1/2 cup celery, diced
3 cups water


Dust pheasant chunks with flour and brown in butter in skillet.
Add water and vegetables and simmer until tender.
If necessary, add more water so it can make its own gravy.
Serve over mashed potatoes or rice.

 

 

Pheasant with Mushrooms

Yield: 1 servings

1 pheasant
1 medium onion
4 tbsp butter
8 oz fresh mushroom
1/4 cup white wine
1 cup chicken stock
1 bay leaf
1/4 tsp dried thyme
salt
pepper
flour




Coat pheasant pieces with flour.

Brown in butter or oil.

Remove.

Place pieces in baking dish.

Saute onions and mushrooms in remaining butter/oil.

Add stock, bay leaf and thyme.

Simmer 15 minutes.

Add wine.

Pour over pheasant pieces.

Bake covered 350°F for one hour.

 

Pheasant in white wine sauce


Ingredients

knob of butter
½ red onion, peeled and diced
1 pheasant breast, sliced
55g/2oz closed-cup mushrooms, sliced
1 bacon rasher, sliced
salt and freshly ground black pepper
30g/1oz peas
2 tbsp white wine
2 tbsp double cream
For the potatoes
½ potato, peeled and chopped
knob of butter
2 tbsp fresh chives, chopped



Method

1. For the potatoes, bring a pan of water to the boil and cook the potato for 6-8 minutes.
2. For the pheasant, gently melt the butter in a pan and sauté the onion for 2-3 minutes to soften. Add the pheasant and seasoning and cook for a further minute.
3. Add the mushrooms and bacon and heat for 3-4 minutes.
4. Stir in the peas, white wine and cream and simmer gently for a few minutes.
5. Remove from the heat.
6. Drain the potatoes and stir the butter and herbs through.
7. Serve the pheasant with the herby potatoes alongside.

 

 

Pheasant Broth

Ingredients

2 pheasant carcases
1.2 litres (2 pints) water
2 carrots, sliced
2 sticks celery, chopped
1 clove garlic, crushed
Bouquet garni
50g (2oz) pearl barley
Left-over cooked pheasant meat, diced
Salt and black pepper
Chives, chopped


Method

Place the carcases in a large saucepan. Add the water and all the ingredients except the diced meat. Bring it to the boil and simmer gently for two hours. Remove the carcases and strip off any remaining meat, putting it back in the pan with the diced meat. Discard the bouquet garni. Adjust the seasoning if necessary and heat through for five minutes. Garnish with chopped chives.

 

Partridge in cream


Ingredients

Young partridge
1 small chopped onion
Butter
1 cupful cream
3 drops lemon juice
Seasoning

Method
Season the bird inside and out and truss.
*
Fry with the onion in the butter until brown.
*
Cook in a covered casserole in a hot oven for 10 - 15 minutes.
*
Mix the cream and lemon juice and pour over the bird.

Cook for a further 10 minutes, basting frequently.

 

 

Pheasant in red wine


Ingredients

2 pheasants
4 shallots
2 tabelspoons olive oil
3 tablespoons butter
1pt. Burgundy
8 oz mushrooms
1 tablespoon flour
Seasoning

Method

Chop the shallots and the birds' livers finely, mix together and place in the cavity of each bird.

Heat the olive oil and 2 tablespoons of butter in a large thick pan and sauté pheasants gently until they are golden brown.

Place the pheasants in a casserole and keep warm. Put red wine and mushrooms and onions in the pan and boil until reduced by half.

Thicken the sauce with the remaining butter and flour. Saute the mushrooms and onions, place round the birds and pour the sauce over.

Cover the casserole and cook in a moderate oven for 1½ - 2 hours.

 

 

Partridge Casserole

3 Large onions, cut into chunks,
2 Large carrots, cut into rounds,
1 Small tin (200g) butter beans,
8 oz Fat bacon, cut into cubes,
3 Shallots, peeled,
3 Rashers streaky bacon,
3 Oven ready partridge,
1 Whole cabbage, blanched and cut into 4,
1 Pint of boiling milk,
150 ml Chicken stock, or stock cubes in water,
2 Teaspoons each of parsley and thyme, chopped(or 1 teaspoon of dried)
Salt and pepper,

Tip the onions, carrots, beans and bacon into a casserole dish.

Put a shallot inside each bird and lay a bacon rasher over the breast.

Sit them on the bed of vegetables.

Stuff the cabbage round the outside and pour over the boiling milk and stock.

Season with the herbs, salt and pepper and cook in a pre-heated oven at 325/F Gas mark 3/ 160C for 2-3 hours.

 

Nigerian Pheasant

The meat from 4 pheasants
Vegetable oil
3/4 of a lb of peanut butter
3 Tablespoons ground cumin
3 Tablespoons ground coriander
1-2 Tablespoons hot curry powder
3 Teaspoons ground ginger
3 tins sliced peaches
2 Tins pineapple pieces
3 chicken stock cubes
200g Creamed coconut
2 Table spoons of lime pickle
Salt and pepper
1 Large handful of salted peanuts
3 Large bananas
1 lb long grain rice
2 tablespoons of ground tumeric (for rice)

Remove meat from the pheasant and cut into chunks.

Put carcasses into stock pot for soup.

Put into a large pan the oil(3 "gurgles worth), peanut butter and spices.

Heat until hot and add the meat.

Add more oil if needed.

After5 mins, add the tinned fruit, stock cubes and creamed coconut.

Cook for a further 55 mins, adjust seasonings, add the peanuts and sprinkle with chopped banana before searving.

Serve the rice boiled with the tumeric.

 

Roast Partridge


Ingredients
4 partridges (one per person), ready prepared
4 sprigs fresh thyme plus a few leaves
12 juniper berries
salt and freshly ground pepper
8 slices streaky bacon
mix of butter, olive oil
selection of wild & exotic mushrooms
olive oil



Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 30 Mins


Pre heat the oven to 200ºC/400ºF Gas Mark 6.
Place 1 sprig of thyme, 3 juniper berries in the cavity of each bird and season with salt and pepper. Tie the legs together with some string before cooking.
Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.
Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and sauté a selection of wild mushrooms in season.
Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice, braised cabbage and mashed potato.


Serving Suggestion
Serve with Braised cabbage and Mashed potato.
Or for a Mediterranean twist serve with cous cous and stir fried vegetables.

 

 

Shooting Crumble


Simple and delicious recipe using just pheasant breasts.

Ingredients
4 pheasant breasts
1 glass of white wine
1 pint / 570 ml of chicken stock
3 1/2 oz / 100 g of butter
3 1/2 oz / 100 g of plain flour
1/2 pint / 275 ml of double cream
1 pot of creme fraiche
7 oz / 200 g of streaky bacon
a packet of plain crisps per person
fried breadcrumbs
salt and pepper



Preparation Time: 0 Hours & 0 Mins

Cooking Time: 1 Hours & 0 Mins

Bake the pheasant breasts in the stock of 20 minutes then strain the stock and keep.
Chop up the breasts.
Make a sauce with the butter, flour, double cream, sotck and creme fraiche. If it is very thick add some milk to thin it.
Pour over the pheasant breasts.
Grill the bacon until crispy and then chop it, add to the breadcrumbs and crushed crisps and mix lightly
Place these on top of the pheasant mix and bake fo3 30 minutes.
Serve with a mixed salad.



Notes
200 deg C, 400 deg F, gas mark 6

 

 

Snipe or woodcock on toast


Ingredients
1 bird per person (snipe or woodcock)
1 slice of bread per bird
1 rasher of streaky bacon per bird
1 or 2 slices of parma ham per bird
1 oz / 25g butter per bird
salt and pepper
cream



Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 30 Mins

Each bird should be skinned, do not gut.
Remove the wings and the lower section of the leg (crack the bone, twist and pull tor emove the sinews).
Wrap each bird in slices of parma ham or one slice of bacon so as to enclose the legs and secure with a cocktail stick.
Brush with butter and roast in a hot oven for approximately 15 minutes, then lower the heat and cook for a further 10-15 minutes.
Butter one round of bread per bird and grill or fry until crisp.
Remove the ham, breast and legs from the bird.
Chop the ham and arrange all on fried bread.
Brush with melted butter or cream and season with salt and pepper.



Notes
200 deg C, 400 deg F, gas mark 6

 

 

Pheasant Pate

1 lb pheasant
Butter
3 Tb Mayonnaise
2 Tb Lemon Juice
2 Tb Butter - softened
1 Tb Onion - finely chopped
10 or more drops of Durkey's Red Hot Pepper Sauce
1/2 Tsp. Salt
1/2 Tsp. Dry Mustard
Dash Pepper

Cook pheasant, covered, in a small amount of butter, stirring occasionally until well done. Put pheasant through a meat grinder. Blend with remaining ingredients. Place mixture in a 2 cup mold. Chill for several hours. Carefully remove from mold. Garnish with chopped hard boiled egg, snipped chives or parsley. Serve with crackers.

 

 

Mexican Pheasant
Yield: 8 Servings


2 Cups Cooked Pheasant, Cut in 1 inch bites
1 can Cream of Mushroom Soup
1 can Cream of Chicken of Chicken Soup
1/2 Jar Medium Salsa
1 Cup Sour Cream
2 Cup Monterey Jack/Cheddar Cheese
1/2 Cup Onion Chopped
1 Package Corn Tortillas cut in strips



Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F

 

 

Pheasant Rice Bake
Yield: 6 Servings

1 Pheasant, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Mushroom Soup
1 Can of Milk
1 Can French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.