Whole pigeon breast
Crushed and chopped garlic
Mixed salad leaves
Honey
Wholegrain mustard
Olive oil
Balsamic vinegar
Pan-fry pigeon breast with olive oil and garlic till brown and
crisp all over. Remove from heat and leave to rest. Melt honey, remove from
heat and add mustard, olive oil and balsamic vinegar, mix well.
Arrange salad leaves on plate, slice pigeon thinly and place on top of salad.
Drizzle over honey and mustard dressing and serve.
Pheasant Stir Fry
Pheasant breast (cut into strips)
Chopped garlic
Chopped fresh ginger
Mange tout (cut in half)
Beansprouts
Red peppers (sliced)
Sunflower or groundnut oil
Soy sauce or tamari
Heat oil and stir fry pheasant
with garlic and ginger for 4 – 5 mins. Add peppers, mange tout and beansprouts
and stir fry for a further 3 – 4 mins. Add a glug of soy sauce; serve.
Pigeon Paté
2 pigeons, use breasts only
1 packet of bacon
1 onion
3 teaspoons thyme
freshly ground black pepper, salt
75 g butter
Simmer pigeon breasts with bacon, chopped onion and herbs in a small amount of
water for 2 hours. Drain off the liquid. When still warm blend to a paste in
food processor or blender, adding the butter which melts in. Spread into a
buttered dish and let cook. This makes about 400g pate. Delicious !
Venison Loin with Morel Mushroom Sauce and Curly Kale
6-8oz piece of venison loin
4 small shallots finely chopped
a clove of garlic crushed
100ml of red wine
100ml of venison or beef stock
2oz of morel mushrooms can use any mushroom that you see fit
a sprig of thyme
50g of unsalted butter
1/2 a lemon
fresh parsley
small bunch of curly kale
Get your frying pan searing hot, seal the venison loin in a little olive
oil and salt (No pepper as pepper will burn and become very
bitter. We'll add pepper just before serving)
Once the meat is sealed put on an oven tray and place in a pre heated oven at
180 C. The cooking time will depend on the thickness of the loin. If in doubt
undercook as you can always flash fry it in the pan once its sliced.
Using the pan you sealed the loin in, on a low heat add the shallot,
garlic and thyme with a little oil & butter. Once they've
softened add the red wine and stock and bring up to a boil.
While the sauce is boiling use a spatula to lift all the flavour off the
bottom of the pan. Boil till it has reduced to 1/3 of the original
volume. Now add the mushrooms Cooking time will vary depending on they
type of mushrooms used. Don't worry about over cooking the mushrooms
because that is very difficult to do even for a inexperienced chef but
undercooked mushrooms are horrid so make sure you give enough time for them to
cook.
When the mushrooms are cooked, the meat should be cooked (if not flash fry
slices in the pan). To cook the curly, kale simply blanche it in
boiling water. Then toss it in hot butter in a pan. Finish the sauce by
whisking in 50g cold butter and freshly chopped parsley, salt, pepper and
lemon juice to taste and serve over the sliced venison loin with kale on the
side.
