Posts Tagged ‘Pheasant’

Scottish Game Pie – A Guest Post

Dear readers, I’d like to introduce you to a friend of mine called Angus, who is a real Scottish Country Gentleman. When he bought in a couple of slices of a wonderful tasting Game Pie to work, and showed me the pics of the whole pie, I asked if he’d be interested in sharing how he made it with me, and everyone who reads the blog. So without further ado here is Angus.

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First off a big thank you to Marcus for allowing me to appear as a guest on his excellent blogsite. Since meeting the big guy through work I’ve both tried out and been inspired by the recipes and food photography here on Countrywoodsmoke. As I’ve just discovered, writing a recipe up and getting good pictures is an even greater challenge…

I’m a keen cook who is fortunate enough to live in the wilds of Scotland, and with the opportunity to satisfy my hunter-gatherer instincts right on my doorstep, the pursuit of deer, game and wild salmon for the table is a growing passion of mine. Cooking and eating animals I’ve studied, observed, stalked, shot or caught, killed, skinned, and butchered is incredibly satisfying and a huge contrast to buying sanitised, shrink wrapped portions from major supermarkets. I’m not out to preach – if you want to read about the ethical and moral arguments for doing what I do, I can recommend the chapter on game in Hugh Fearley-Whittingstall’s River Cottage Cookbook.

As we are entering the winter season and with snow already falling, I’ve been thinking more of high calorie food to ward of the cold – stews, pies and thick tasty soups, and with a freezer full of venison and some fresh rabbit and pheasant, I really fancied a go at a proper Game Pie. I spent a while on the internet researching a recipe for what I had in mind and found this excellent one by Delia, written well before she started advocating tinned mince and lobster bisque soup! –

www.deliaonline.com/recipes/cuisine/european/english/old-fashioned-raised-game-pie.html, not to be confused with her ‘Easy Game Pie’ which was written at the same time as the first two recipes I mentioned! Being Scottish I swapped the brandy for a 10 year old Aberlour Malt, which has a slight toffee flavour and also dropped the mace, which is not my favourite spice. I loved the fact that this was a ‘proper’ recipe – two days in the making and everything made from scratch – the jellied stock, the hot water pastry, the pork forcemeat and the port & whisky marinade all presented challenges and had the taste-buds tingling before I’d even warmed up the oven!

I didn’t get the presentation quite perfect and there are things I could do better next time, but the flavours won’t improve as the pie was tastier than I would have imagined – If you have the ingredients and the time, I’d really recommend this recipe as a triumph of traditional cooking.

The finished product in the photo above – lovely layering of venison, rabbit and pheasant chunks and the tasty pork forcemeat with a little rim of jellied game stock. My crusty pastry collapsed a bit but tasted just as nice!

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Devon Fried Pheasant

After a recent posting on the wonderful “Cooking in Sens” blog http://cookinginsens.wordpress.com/2011/11/06/deep-fried-quail-with-hoisin-dipping-sauce/ deep frying game birds looks a good thing to try, and as it’s well and truly pheasant season here in Devon, there’s a plethora of birds around. I wanted to try something that was family friendly (my wife is not a massive game fan) I thought i’d try a southern fried style meal, I felt the pheasant would give a tasty meat for this, and the breast and thigh were delicious tasty and tender, though some of the leg meat had a few tough bits, but this is what you excpect from a wild bird

Devon Fried Pheasant

Aim for a whole pheasant per person, if it’s been plucked then keep the skin on, if not then it’s ok to use skinless birds, as mine were.

Joint out the pheasants as per my chicken jointing post https://countrywoodsmoke.wordpress.com/2011/10/14/the-chicken-challenge/ and divide each breast into goujons.

Cover with water with a bay leaf, a couple of juniper berries and a couple of whole black peppers, a stick of celery, an onion halved and a chopped carrot. Simmer this of a medium heat until the meat is cooked through, mine took 15 mins. Take out the pheasant meat and set aside to cool, the liquid can then be strained and used as a wonderful alternative to chicken stock.

Set some hot oil to 180 deg C in a deep pan or deep fat fryer.

Have 2 bowls set up with 200ml of milk in one, and 200g seasoned flour, (11 herbs and spices if you know the secret recipe) I used 2 teaspoons cajun seasoning “Slap Ya Mamma” to be precise, a tspn devonshire smoked sea salt http://www.devonshire-gourmetsalts.co.uk/view-our-salts.php a tspn of smoked paprika and a good grind of freshly ground black pepper.

You need to double dip the meat, firstly into the flour, then into the milk before back into the flour, this will give a nice thick crispy coating.

In batches pop the coated meat into the hot oil until the coating is brown and crunchy 8 minutes roughly for mine. Keep the cooked meat in a warm oven until all the meat is cooked.

The Devon Fried Pheasant was served with a home made red cabbage coleslaw and fluffy on the inside crispy on the outside twice cooked chips, and enjoyed with a cold cider.

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BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

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British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

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Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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