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#31
03-06-2007, 07:32 PM
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stir-fried pigeon breasts
serves 4
6 pigeon breasts 12 juniper berries 50g(2oz)butter 1 tablespoon finely chopped sage 2 or 3 tablespoons port 225mls (8 fluid oz) soured cream METHOD Remove the skin from the pigeon breasts and slice the meat finely.Crush the juniper berries,or shred them through a mouli herb shredder,and sprinkle them over the meat.Melt the butter and stir-fry the breasts for 3 or 4 minutes or until a sharp pronged fork will pierce the meat easily.Add the sage and port reduce slightly over a high heat. Stir in the soured cream. This dish is very good served with rice which has been lightly boiled and then fried in a tablespoon of olive oil with 6 rashers of well chopped smoked streaky bacon. 
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#32
07-06-2007, 10:35 PM
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Fast Food Bunny Burgers
4lb boned bunny 2lb pork fat 2tsp salt 2tsp pepper Handful of herbs to taste chiili and garlic optional Chuck the whole lot in the mincer and then press into 4oz burgers Quick, easy and exquisite.  Take care, Voldemort
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Wizard Shot
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#33
24-06-2007, 04:08 PM
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Quote:
Thanks, SCW22 - tried that last night and it was lovely!  This isn't a game recipe as such, but we made some last week and it was so nice and so simple, I thought some of you would like to grab some elderflower heads while you're out and make some. I know it's a bit late in the season now, but there might still be some blossom around in the North, and there's always next year. Elderflower Cordial Put 1 kg (2lb 3oz) of caster sugar into a large bowl, add 850 ml (1 and a half pints) of boiling water and stir until all the sugar is dissolved. Stir in 45g (1 and a half ounces) of citric acid (availible from pharmacies), then add the flowers snipped from 15 large elderflower heads and two sliced lemons. Cover the bowl and leave to stand for five days, stirring daily. Put a sieve lined with a clean doubled tea towel into a large bowl, scald the sieve and bowl with boiling water and drain well. Strain the cordial through the sieve and tea towel into the bowl, then pour into clean bottles. Seal the bottles and store in the fridge - it will keep for up to a year, if it lasts that long! Dilute one part of cordial with two to three parts fizzy water, soda water, tonic or lemonade, add ice and lemon slices to serve.
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A smile, a song and threads killed while you wait...
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#35
24-06-2007, 05:08 PM
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The best heads are the really creamy coloured ones, aren't they?
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A smile, a song and threads killed while you wait...
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#36
28-06-2007, 09:08 PM
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Waddington's Casserole
You will need:
Two snakes; medium length (approximately 18 inches) 2 Miss Scarletts with the breasts attached One ladder 2 ounces houses 4 ounces hotels 1 cup 'Risk' army counters 2 cups tiddlywinks Three dice 1/2 pack cavalry cards 1 ripe Marylebone 1 tsp. Colonel Mustard 2 small spanners 1/2 candlestick 1 tbsp grated lead pipe The juice of one small top hat 1 revolver I cup essence of Whitechapel White wine Preparation Holding the snakes just behind the wings, cut off their heads to make sure they are dead. Remove tails and using a firm motion, squeeze out the giblets into a pyrex dish. Discard the snakes: heads, tails and giblets. Carefully bone both Miss Scarletts, and spreading the thighs on a chopping block, pound vigorously for two minutes. Roll in plain flour, and set aside to rest. Dice the dice into a heavy skillet, and fry with a knob ....... of butter over a cool heat until lightly browned. Don't burn yourself on the cooker. Cookers are hot things. Briefly remove from the heat, and add the Miss Scarletts, breasts uppermost. Return to the heat, and sear the loins briskly to prevent the juices escaping. Add 1/2 bottle of chilled Entre Deux Legs, one of the spanners, the top hat juice, and allow to simmer gently for 15 minutes. The back burner is ideal. While Miss Scarlett is simmering, roughly chop the ladder into cubes, and add to the skillet. Remove the bristles from the tiddlywinks, checking carefully for weevils. Add the tiddlywinks one at a time, testing the flavour when you have added ten. Adding more tiddlywinks is easy; removing them is not. It is all too easy to spoil the subtle flavours with too many tiddlywinks, especially if your tiddlywinks are pungent. Warm the Marylebone in the microwave for a few seconds to soften it, while gently teasing the inedible husk from the revolver. If there are any pips in the revolver, set them aside for use as a garnish. Using a mortar and pistol, crush the station and the revolver with a pinch of Colonel Mustard. Separate the juice from the Risk armies into a small dish (tinned armies are better), and fold in the Marylebone revolver mixture with a fork. Add to the skillet, and stir copiously. Remove the skillet from the heat; cover with a clean tea-towel and set on the windowsill. Replace the skillet on the heat, checking the tenderness of the thighs at intervals. Crush the candlestick and the remaining spanner into a blender, and add the essence of Whitechapel. Blend on high power for thirty seconds. Wash the hotels and houses under a running tap, making sure all traces of grout are removed. For a richer taste, use more hotels and fewer houses. Toss into a large salad bowl. Add the cavalry cards to the houses and hotels, and drizzle with the Whitechapel sauce. Scatter the armies onto the top, and finish with a sprinkle of grated lead pipe and the revolver pips. Serve the fragrant casserole hot from the skillet using a spoon-type implement. The cool freshness of the property salad with the sharp counterpoint of the armies will provide a fascinating contrast for the discerning palate. Down the hatch!
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#37
28-06-2007, 09:28 PM
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Quote:
Or then again....
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#39
28-06-2007, 09:43 PM
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Quote:
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#40
04-07-2007, 03:33 PM
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Pheasant, sundried tomoatoes, Feta and Bacon
My favourite recipe is very simple and tasty
take two pheasant breasts slice and stuff with feta cheese and the dried tomatoes then wrap with bacon and then cook at 180c (150c in fan oven) for 45 minutes..... Open a bottle of beer and enjoy with some light tv
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Gun control means using both hands. Last edited by urx; 06-07-2007 at 06:31 PM.
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#41
06-07-2007, 05:23 PM
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Quote:
get a small onion and dice it up really small do same to about 5 or 6 mushrooms get a large knob off butter spread some butter on skin of trout and spinkle with mixed herbs mix diced onion mushrooms and knob of butter together and stuff inside belly cavitiy of trout wrap the fish in tin foil and place in a baking tray pour a reasonable amount of cold water in same tray an put in an oven thats on about gas mark 6 for about 30 to 35 minutes by time the fish is cooked the water should have all evaporated then have with salad or new potato,s enjoy
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master of mischief
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#42
17-07-2007, 08:47 AM
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Taken from Chasing Rainbows at Avington
A couple of trout recipies from the above book from people that fish at Avington.
Oriental Trout. you will need: 4 trout steaks or fillets For the sauce: 2 stalks of lemon grass 1/2 cup of Coconut milk 1 green chilli, deseeded and finely chopped 2 shallots or 3 spring onions, finely chopped 2 teaspoons of Thai Fish Sauce 1 tablespoon of light soy sauce 1 tablespoon of vegedable oil Method: Heat the vegetable oil, add the lemon grass, chilli and onions and cook until softened, not browned. Blend together all of the other ingredients. Place the fish in a casserole dish and pour the sauce over the fish. Cover with a lid or foil and cook in a moderate oven for 30-35 mins. Garnish with coriander and serve with rice and stir-fried or steamed vegetables.
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Never argue with an Idiot.............They will only drag you down to their level and beat you with experience.
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#43
17-07-2007, 09:00 AM
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Trout Almondine
4oz butter 4 small trout (1-2lbs) or tail fillets of larger trout 1 cup double cream 2 tablespoons of Cointreau or orange juice grated orange zest 2 table spoons of brandy or lemon juice 1 cup of flaked toasted almonds Method: Pan fry the trout in butter, about 5 mins each side. Test by inserting a knife near thickest part. Add liquors or juices. Then add cream but do not allow to boil but only heat through. Lastly garnich with almonds. I cannot take credit for the above recipies as I usually either hot smoke them (very nice) or bake them in a medium oven for 10 mins per pound with herbs and lemon as I am quite lazy. Rob.
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Never argue with an Idiot.............They will only drag you down to their level and beat you with experience.
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#44
19-07-2007, 02:41 PM
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As many woodie breasts as you fancy.
Apples, on a ratio of 1 apple to two woodie breasts. Slice the breasts thinly, coat 'em in butter and leave over night. Slice the apples thinly. Fry apple in butter for a little bit, the fry the woodie breasts, again in butter. Add the apple back in to the pan with the meat, slug in some cider. Boil the Cider off. Enjoy, with the rest of the cider..
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#45
28-07-2007, 11:57 PM
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Two easy ones
Fash (usually trout, artic char is better) Gut Head off Descale Fins off Wet 2 sheets of newspaper wrap your fish in it chuck it in the oven until the newspaper is dry, peal off the newspaper, Hey pressto the skin comes off with the newspaper, serve with whatever Duck Tits Brown in the frying pan chuck in Soy sauce Honey Lemon Juice Sesame seeds (for posh nights) Fry until the pan is looking manky and pretty horrible but not burnt, you are actualy making a sticky sauce, slice the duck breast into 1/2" strips and put ontop of what ever you are having with it in a fan shape The fish is good for serving to people like my wife who hate bones scales, anything scary etc etc as it allows you to have only the fish and bones and she can pick the fish off the bones easliy, the duck is so simple, it looks great spread in a fan shape, soy sauce thinkens up easliy and is a strong taste when it does but just being a sticky coating it doesn't overpower the duck Lastly an easy side Wasabi mash Make mashed tatties (potatoes) stir in a little wasabi paste just to taste, easy tasty brilliant OOH and wasabi is about the strongest thing you will ever put in your mouth so you can use the rest to play pranks on your friends, a little bit about the size of a pea as taster will give them abit of a kick 
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