Tag Archive: game

  1. Hay Smoked Roe Deer, Red Fruits, Vegetables and Leaves by Paul Welburn

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    In honour of British Food Fortnight, we asked Michelin starred chef Paul Welburn, who will soon be opening up his brand new venture The Swan Inn Islip, what his favourite ‘British’ dish is and why.

    Paul brought us this game-licous recipe for Hay-Smoked Roe Deer, Red Fruits, Vegetables and Leaves. The smoked roe deer and red fruits have us dreaming of cosy autumnal nights, not to mention using hay to smoke the deer! It really is the epitome of modern British cooking. Paul says:

    “this dish is perfect for a several reasons , its flavours come bang into season as we enter autumn here , it elevates great British ingredients such as red cabbage , blackberries and Beetroots and utilising the end of summer Hay crops.
    Game is such a great ingredient and we have some of the best in this country , this dish showcases deer but many others can be used instead be it Mallard, wood pigeon or Hare, the use of blackberries can be added after the Elderberry season ends, preserving them when at there best allows for use through the winter.”

    Written by Eliza

    Two cuts of venison pan frying in butter in a ProWare non-stick frying pan

    Ingredients

    SMOKED ROE DEER

    • 1 roe deer loin, cut into 4
    • 2 handfuls of hay, dried
    • 2 sprigs of thyme
    • 1 bay leaf
    • 50g of butter
    • olive oil

    RED CABBAGE GEL AND POWDER

    • 1 red cabbage, juiced to yield 500g juice (pulp reserved for the red cabbage powder)
    • 6g of gellan gum
    • 50ml of red wine vinegar
    • 50ml of apple juice
    • 1/2 tsp mixed spice

    SAUCE

    • 8 shallots, sliced
    • 8 black peppercorns, crushed
    • 5 juniper berries, crushed
    • 2 sprigs of thyme
    • 1 bay leaf
    • 50ml of red wine vinegar
    • 250ml of port
    • 500ml of red wine
    • 1.5l brown chicken stock
    • 1 tsp oil

    SALSIFY

    • 2 sticks of salsify root
    • 100ml of port
    • 125ml of red wine
    • 100ml of chicken stock
    • thyme
    • salt
    • pepper

    BABY BEETROOTS

    • 500g of baby beetroot
    • sea salt

    PICKLED BEETROOTS

    • 500g of Cheltenham beetroot
    • 100ml of white wine
    • 100ml of port
    • 100ml of raspberry vinegar
    • 100g of brown sugar
    • 2 sprigs of thyme
    • 3 bay leaves

    MACERATED BLACKBERRIES

    • 1 punnet of blackberries
    • 100ml of water
    • 100g of sugar
    • 25ml of port
    • 1 sprig of thyme

    Equipment

    Cooking Method

    For the red cabbage gel:

    1. To make the red cabbage gel, bring all of the ingredients to the boil in a medium-sized saucepan and allow to set on a tray in the fridge.
    2. Once set, blend the jelly into a liquid gel, season and set aside until ready to plate

    To hay-smoke the deer:

    1. Trim the deer loin of any sinew. Place 2 handfuls of dried hay in a deep tray and light with a match. Once burnt out, place the loin on top, cover with cling film and leave in the fridge for minimum of 2 hours
    2. Preheat the water bath to 57°C
    3. Remove the deer from the fridge and roll the loin in the burnt hay powder. Roll tightly in cling film and cook in the water bath for 20 minutes. Once cooked, remove from the water bath and remove the cling film

    For the sauce:

    1. To make the sauce, caramelise the shallots in the oil in a medium-sized saucepan. When golden, add the pepper, juniper and herbs, then deglaze with the vinegar. Reduce until the pan is almost dry, then add the port and reduce by a third
    2. Add the wine, reduce by half, then add the chicken stock and simmer for 20 minutes. Remove from the heat, cover with cling film and leave to infuse for a further 20 minutes
    3. After this time, pass through a fine sieve into a clean saucepan. Return to the heat and reduce until a sauce consistency is achieved. Season to taste and set aside

    For the vegetables and berries:

    1. Preheat the oven to 180°C/gas mark 4
    2. Wash and trim the baby beetroot then season and wrap in a single layer of foil. Bake for 30–45 minutes until tender. Leave to cool slightly and peel
    3. For the macerated blackberries, bring the water, sugar, port and thyme to the boil in a saucepan and pour over the blackberries. Reserve
    4. For the pickled beetroot, peel the beetroot and slice to a thickness of 2mm. Bring the pickling ingredients to the boil, then remove from the heat and chill. Pour the liquid over the beetroot and place in the fridge to pickle
    5. Now prepare the salsify. Add the port, red wine and chicken stock to a saucepan and place over a medium heat with a pinch of thyme. Peel the salsify and poach in the liquid until tender. Remove the salsify and reduce the liquor by half to create the glaze. When ready to serve, pour the glaze over the salsify

    To finish:

    1. Just before serving, heat a frying pan over a high heat with the butter and a dash of oil. Once hot, sear the loin on all sides until caramelised
    2. Finish the sauce with the a dash of liquor from the blackberries just before serving and heat
    3. To plate, slice the deer and give 3 slices per plate. Arrange the beetroot, salsify and pickled beetroot around the deer. Pipe dots of the cabbage gel and arrange pickled blackberries around the plate. Sprinkle the cabbage powder over the top and garnish with the beetroot leaves and puffed brown rice. Serve the warmed sauce on the side

  2. Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley

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    As part of our focus on Game Season we are delighted to bring you a recipe for Partridge with Creamed Polenta and Wiltshire Truffle from Michelin Star Chef Brad Carter. The delicate flavour of the Partridge makes this the perfect ingredient even for a game novice. Not only is this bird fitting for the autumnal game season it also makes an ideal alternative to turkey over the festive period. The succulent flesh of the partridge blends perfectly with the smooth creamy polenta and the distinctive aroma of the freshest truffle. The Wiltshire Truffle company hunt for the amazingly fresh wild autumn truffles from a unique secret location in Wiltshire and supply to all of the UK’s leading restaurants.

    Serves: 4

    Time: 8 hours

    Ingredients

    • 2 whole partridges, offal removed
    • 2 tbls rock salt
    • 2 sprigs thyme
    • 3 cloves garlic, crushed
    • 500g goose fat
    • 1 tbls rapeseed oil
    • 200g butter
    • 250g winter chanterelles
    • 1 or 2 fresh wiltshire truffles

    Creamed Polenta

    • 75g polenta
    • 750ml milk
    • 1 bay leaf
    • 100ml double cream
    • 75g parmesan

    Chicken Stock

    • 2kg chicken wings
    • 1 leek, white, chopped
    • 1 onion, chopped
    • 2 cloves garlic
    • 3 sprigs thyme
    • 1 bay leaf
    • 2 sticks celery, chopped
    • 3lts water

    Chicken Sauce

    • Chicken wing stock
    • 1 carrot, diced
    • 1 shallot, diced
    • 1 white of leek, diced

    Equipment

    Cooking Method

    Firstly start with the partridge 

    1. Remove the offal & the legs from the birds leaving just the crowns, put the legs into a metal bowl cover the legs in the salt, garlic & thyme & cure for 3 hours in the fridge.
    2. Trim the offal of any sinew, then place the partridge crowns along with the offal in the fridge, uncovered to cook later.
    3. After the 3 hours is up, wash the legs & pat dry with kitchen paper.
    4. Warm the goose fat in a 16cm Stainless Steel Saucepan until liquid, not hot.
    5. Add the legs to the 16cm Stainless Steel Saucepan of warm fat, & cook on a low simmer for 2 to 3 hours or until tender, leave to cool in the fat.

    For the chicken stock

    1. Add all the wings & water to a 20cm stainless steel saucepan then bring to the boil.
    2. Skim of any impurities, then add the chopped vegetables, aromatics & reduce to a simmer, cook for around 2 hours.
    3. After 2 hours, pass the stock through a fine sieve & leave the fat to settle to the top.

    For the sauce

    1. Skim the remainder of the fat from the stock & bring the stock to the boil, add the vegetables & reduce the heat to a slow simmer, skim any impurities from the sauce all times, then reduce the stock to around 250ml, when its sticky & shiny, pass the sauce through a fine sieve then aside & keep warm.

    For the partridge

    1. Preheat the oven to 180c.
    2. Heat the rapeseed oil in a frying pan then add the partridge crowns & seal all sides until golden brown, turn off the pan.
    3. Add half of the butter & baste the partridge crown repeatedly until the crown has an even golden colour, pour off the fat from the pan.
    4. Then add the partridge to the oven in the frying pan & cook for around 8 minutes or until the breast reads 56c on a temperature probe, remove the crowns from the oven & rest in a warm place for 10 minutes, reserve the frying pan & place back onto the heat.
    5. While the crowns are resting, Remove the legs from the goose fat, drain the excess fat on kitchen paper then add the partridge legs to the reserved frying pan & colour all sides evenly, add the pan to the oven & warm through for 3 minutes, remove & drain on kitchen paper, keep warm.

    For the polenta

    1. Add the milk & bay leaf to a saucepan & bring to the boil, whisk in the polenta.
    2. Reduce the heat & cook the polenta gently for around 15-20 minutes until the texture is softened to taste.
    3. Add the cream & parmesan stir until fully incorporated, then season to taste with salt & white pepper.

    To finish the dish

    1. Heat a frying pan until hot, add the remaining butter & fry the winter chanterelle mushrooms for 2 minutes, tossing once, add the hearts & livers for cook for 1 more minute, then drain on kitchen paper, season with salt.
    2. Carve the partridge crowns by removing the breasts, discarding the carcass bones, cut each breast on a slight angle then season with salt.
    3. Spoon the polenta onto a warmed plate then top with the partridge leg followed by the breast.
    4. Add some mushrooms, then spoon over the chicken wing sauce followed by some freshly shaved truffle, cut the offal in half & split between 4 cocktail sticks, serve each offal stick leaning against the partridge breast & serve immediately.

  3. Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn

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    Venison is one of the most widely-eaten varieties of game and it is also one of the most traditional. We’ve teamed up with Great British Chefs to bring you this delicious recipe created by Chef Paul Welburn from Michellin Star Restaurant The Oxford Kitchen. Perfect for an evening dinner party, this recipe takes venison loin which has been removed from the saddle and pan roasts it, smothering it with plenty of butter and seasoning it with thyme and garlic. Venison, being a lean meat needs to be properly prepared as it is in this recipe for it to showcase it’s flavour and texture. If done right, it can be even more delicious than beef or other meats. For more on how to cook game meat, we’ve complied a list of our top tips here.

    ProWare Kitchen Venison Saddle Recipe Great British Chefs

    Serves: 8

    Time: 2 hours 15 minutes, plus time to press the potato cake

    Equipment

    Ingredients

    Venison Loin

    • 2 venison loins, cut from the saddle – 2 loins should weigh approx.1kg depending on the size of the saddle
    • rapeseed oil
    • butter
    • 1 sprig of thyme
    • 2 garlic cloves
    • salt
    • pepper

    Potato Cake

    • 6 Maris Piper potatoes
    • 200g of butter
    • 1 dash of rapeseed oil
    • salt
    • pepper

    Sauce

    • 2kg venison bones
    • 6 shallots, peeled and sliced
    • 2 carrots, peeled and chopped
    • 2 garlic cloves
    • 5 peppercorns, crushed
    • 1 sprig of thyme
    • 2 tbsp of sherry vinegar
    • 250ml of red wine
    • 100ml of port
    • 100ml of Madeira, sweet
    • 1l dark chicken stock
    • 1 handful of elderberries, or use blackberries or blueberries if unavailable
    • 1 dash of oil
    • salt
    • pepper

    Pear and Parsnip Purée

    • 4 parsnips
    • 4 pears, preferably Comice pears
    • 150g of butter
    • salt
    • pepper

    Crispy Cavolo Nero

    • cavolo nero, woody stems removed
    • oil, for deep-frying
    • salt

    To Serve

    • 8 venison sausages
    • 1 dash of oil

    Cooking Method

    1. To begin, start preparing the potato cake. Preheat the oven to 180°C/gas mark 4.
    2. Melt the butter over a low heat in a saucepan. Peel and slice the potatoes very finely, either by hand or using a mandoline.
    3. Wash the slices to remove any excess starch, then pat dry and place in a bowl with the melted butter, mixing so each slice is nicely coated.
    4. Line a terrine mould with a strip of parchment paper and begin building up the potato cake in layers, seasoning as you go with salt and pepper. Once filled (better to build it higher than you think, as it will be pressed later) bake in the oven for 40–50 minutes, or until the potato is tested all the way through when tested with a knife.
    5. Remove from the oven, place a sheet of parchment paper on top and press down with flat weights. Set aside at room temperature for 1–2 hours, then place in the fridge to set.
    6. While the potato cake is pressing, make the sauce. Preheat the oven to 160°C/gas mark.
    7. Spread the venison bones out in a roasting pan and place in the oven for 20 minutes, or until golden. Add a dash of oil to a large saucepan and add the shallots and carrots, cooking until caramelised.
    8. Add the garlic, peppercorns and thyme, then deglaze with the vinegar, ensuring you scrape the bottom of the pan to remove any residue. Add the wine, Madeira and port and reduce by half.
    9. Add the roasted bones and the stock and simmer for 25–30 minutes. Pass through a fine sieve into a clean pan and allow to reduce to a sauce consistency. Season to taste and set aside.
    10. For the pear and parsnip purée, wash the pears and parsnips well. Quarter them, then remove the pear cores and woody parsnip centres. Dice without peeling.
    11. Heat the butter in a saucepan and once foaming, add the pear and parsnip. Gently sweat until caramelised. Once soft and lightly coloured, transfer to a blender and blitz until very smooth, adding a splash of water if the mixture is very thick. Season to taste and set aside.
    12. Preheat a deep-fryer or deep pan of oil to 180°C.
    13. Deep-fry the cavolo nero leaves until crisp, taking care as the oil may spit due to the water content of the leaves. Drain on kitchen paper and season with salt. Set aside.
    14. When ready to serve, preheat the oven to 160°C/gas mark 3. Gently reheat the sauce and purée. Remove the potato cake from the fridge, turn out and cut into even portions.
    15. When ready to cook the venison, ensure the loins are nicely trimmed of any sinew and fat, then cut each loin in half – this will make cooking them more manageable. Add a dash of oil to a large, non-stick frying pan (you may need to use two pans, depending on the size of the loins) and once hot, add the venison portions. Cook until golden all over, then add the butter, herbs and garlic and baste the meat in the foaming butter for 5–6 minutes, checking the venison all the time. Remove from the pan and allow to rest in a warm place for 10 minutes.
    16. Cook the venison sausages in a hot frying pan with a dash of oil until just cooked through. Set aside.
    17. Meanwhile, heat some rapeseed oil in a hot frying pan and add the potato cake portions. Carefully cook on both sides until golden. Keep warm in the oven. Add the elderberries to the sauce just before serving.
    18. To serve, add a sausage and slice of potato cake to each plate and place a quenelle of purée to the side of the sausage. Carve each piece of venison into six slices, add three pieces to each plate, and top with a piece of cavolo nero. Spoon over the sauce and serve.

    Great British Chefs

    Recipe courtesy of www.greatbritishchefs.com

  4. Braised Venison Cobbler with Horseradish Scones by Paul Welburn

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    Combat these chilly autumn evenings with this comforting Braised Venison Cobbler. Paul Welburn from Michelin Star Restaurant The Oxford Kitchen has created this scrumptious dish of braised venison haunch which is served with fluffy horseradish scones. A refreshing approach to a traditional cobbler, this would make a wonderfully warming evening meal. Together with Great British Chefs we’re celebrating game and autumnal cooking! For more inspiration and recipes check out our blog here.

    Serves: 6

    Time: 2 hours 45 minutes

    Equipment

    Ingredients

    Braised venison

    • 1kg venison haunch, diced
    • 4 tbsp of plain flour
    • 100g of pancetta, diced
    • 100g of baby onions
    • 2 carrots, diced
    • 150g of baby parsnips, diced
    • 1 garlic clove, crushed
    • 1 tsp tomato purée
    • 500ml of porter, or stout
    • 500ml of red wine
    • 1l beef stock
    • 2 bay leaves
    • 1 sprig of thyme
    • 100ml of vegetable oil
    • salt
    • pepper

    Horseradish and cheese scones

    • 225g of self-raising flour
    • 1 tsp baking powder
    • 1 pinch of salt
    • 50g of butter
    • 50g of mature cheddar, grated
    • 50g of Parmesan, grated
    • 3 tsp creamed horseradish
    • 150ml of milk

    Baby parsnips

    • 12 baby parsnips
    • oil
    • salt

    To serve

    • fresh horseradish, for grating
    • 1 handful of chopped parsley

    Cooking Method

    1. To begin, make the braised venison. Dust the venison evenly in flour, shaking each piece to remove any excess. Add the oil to a large sauté pan and add a batch of the venison when hot. Cook until golden, drain and set aside. Repeat with the rest of the venison – it’s important to work in batches so you don’t overcrowd the pan.
    2. Place a large, deep sauté pan with a lid over a medium-high heat, add the pancetta and cook until caramelised and golden. Drain the bacon, keeping the fat in the pan, and add the onions, diced carrots and parsnips. Cook until golden, then add the garlic and tomato purée and cook out for 2–3 minutes
    3. Add the beer and wine to deglaze, scraping the bottom of the pan to remove any reside, then reduce by two thirds. Add the stock, return the bacon and venison to the pan (plus any juices that have escaped) and top up with a little more stock if needed. Bring to a simmer, add the bay leaf and thyme and cover with a lid. Cook over a low heat for 1 ½–2 hours, or until the meat is tender and the sauce is rich – you may need to top it up with a little more stock if it’s getting a little dry.
    4. While the venison is cooking, make the scones. Rub all the dry ingredients with the butter until the mixture resembles breadcrumbs. Add the horseradish, followed with enough milk to form a nice dough. Do not overwork the mixture, or the scones will be tough.
    5. Wrap in cling film and rest in the fridge for 30–40 minutes.
    6. Preheat the oven to 220°C/gas mark 8.
    7. Dress the baby parsnips with a little oil and season. Spread out on a roasting pan and cook for approximately 25 minutes.
    8. Roll out the scone dough until 2cm thick on a lightly floured work surface. But out 12 scones using a 4.5cm diameter cutter.
    9. Arrange the scones on top of the venison mixture and brush the top with egg yolk. Place in the oven with the parsnips for approximately 12–15 minutes, or until the scones are golden and the venison is bubbling away. Remove and top with a grating of horseradish and finely chopped parsley before serving

    Great British Chefs

    Recipe courtesy of www.greatbritishchefs.com

  5. Honey-glazed Mallard, Confit Leg, Turnips, Cavolo Nero by Paul Welburn

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    Michelin starred Chef Paul Welburn is at the top of his ‘game’ with this recipe for honey-glazed mallard & confit leg. A more complex recipe, the mallard is first pan fried, then roasted to perfection in the oven, and finally topped with a rich honey, star anise and juniper glaze. Served alongside baby turnips and cavolo nero this really is a superb dish that would suit a dinner for two or would be an impressive main served at a smaller dinner party with friends.

    This is another recipe in our series celebrating all things game this autumn in connection with Great British Chefs.

    ProWare Kitchen Mallard recipe Great British Chefs

    Serves: 3

    Time: 3 hours 30 minutes

    Equipment

    Ingredients

    Mallard Duck

    • 2 whole mallard ducks, legs removed and crown trimmed
    • 2 sprigs of thyme
    • 1/2 garlic bulb, split
    • vegetable oil
    • butter
    • salt
    • pepper

    Curing Salt

    • 50g of coarse sea salt
    • 1 star anise
    • 1 juniper berry
    • 1 slice of orange peel
    • 1 sprig of thyme
    • 5 black peppercorns

    Duck Sauce

    • 1kg mallard duck bones, or use regular duck bones if unavailable
    • 3 shallots, peeled and sliced
    • 1 carrot, peeled and chopped
    • 1 garlic clove, sliced
    • 1 juniper berry, crushed
    • 3 peppercorns, crushed
    • 1 sprig of thyme, small
    • 1 tbsp of red wine vinegar
    • 175ml of red wine
    • 125ml of port
    • 500ml of dark chicken stock
    • 1 dash of oil

    To confit the duck legs

    • 500g of duck fat, melted
    • 1 sprig of thyme
    • 1/2 garlic bulb, split

    Mashed Potato

    • 800g of floury potatoes
    • 200g of cream
    • 200g of butter
    • salt
    • pepper

    Baby turnips

    • 1 bunch of baby turnips, trimmed and washed
    • 200g of water
    • 200g of butter

    Honey glaze

    • 100ml of honey
    • 25ml of sherry vinegar
    • 2 juniper berries
    • 2 star anise

    Cavolo nero

    • 400g of cavolo nero, hard stems removed
    • salt
    • pepper

    To serve

    • thyme leaves
    • flaky sea salt

    Cooking Method

    1. To begin, prepare the mallard legs. Add the curing salt ingredients to a blender and blitz together until well-combined. Cover the mallard legs in the salt mix in a dish and set aside in the fridge for 1 hour.
    2. Preheat the oven to 190°C/gas mark 5.
    3. While the legs are curing, start the sauce. Spread the bones out on a roasting pan and roast in the oven for 20 minutes, or until golden.
    4. Add a dash of oil to a saucepan over a medium heat. Once hot, add the shallots and carrots and cook until tender and golden. Add the garlic, spices and herbs, then deglaze the pan with the vinegar, scraping the base of the pan to remove any residue.
    5. Add the wine and port and reduce by half. Add the roasted bones and stock and simmer for 25–30 minutes.
    6. Rinse the salt from the mallard legs and pat dry. Add the legs to a saucepan fitted with a cooking thermometer, add the thyme and garlic and pour over the melted duck fat, ensuring the legs are completely covered. Place over a low heat and steadily confit at 85°C for 2 hours. Do not allow the temperature to go above 85°C, or the meat will start to fry and toughen.
    7. Preheat the oven to 180°C/gas mark 4.
    8. Place the potatoes for the mash on a baking tray and cook in the oven until completely tender inside.
    9. Meanwhile, pass the sauce through a fine sieve into a clean pan and reduce over a medium-high heat until it reaches the desired consistency. Season to taste and set aside.
    10. When the mallard legs are ready, carefully drain from the fat. Twist the thigh bone out of the leg, leaving the drumstick bone in place. Set aside.
    11. Now cook the turnips. Add the water to a pan, bring to a simmer then whisk in the butter. Add the turnips and cook until tender, for approximately 20 minutes.
    12. To make the honey glaze, add all the ingredients to a small saucepan and bring to the boil over a high heat. Reduce the liquid by one third and set aside.
    13. When ready to cook the duck crowns, heat a dash of oil in a large frying pan. Season the crowns, inside and out, and place the crowns in the pan breast-side down. Caramelise all over the breasts until golden, draining any excess fat as it renders.
    14. Once nicely golden, add a large knob of butter, garlic and thyme, basting the birds in the foaming butter.
    15. Sit the crowns up, fill the cavities with a little extra thyme and the garlic from the pan, and place in the oven with the potatoes for 8 minutes, basting every 2 minutes. Remove from the oven and allow to rest for 10 minutes.ProWare Kitchen Mallard recipe Great British Chefs
    16. Remove the potatoes from the oven and scoop out the flesh. Heat the cream and butter in a pan to melt together. Pass the potato flesh through a potato ricer (or use a masher to mash) and beat in the cream and butter. Season to taste and set aside.
    17. To cook the cavolo nero, drain some of the butter emulsion from the turnips and heat in a pan. Add the cavolo nero, cook until wilted then drain. Season and set aside ready to plate.
    18. When ready to serve, make sure all the elements are nice and hot. Arrange the turnips and cavolo nero in the base of a serving tray and place the mallard crowns on top. Brush the crowns with the spiced glaze and sprinkle over thyme leaves and flaky sea salt. Arrange the crispy confit legs around the crowns, brushing with a little more glaze.
    19. Carve at the table, serving with the with the sauce and mashed potato on the side.

    Great British Chefs

    Recipe courtesy of www.greatbritishchefs.com

  6. Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine

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    Leiths School of Food and Wine have been kind enough to supply us with a recipe for our celebration of all things Game.

    A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh. It’s the ideal size for two to share, don’t be tempted to overcook!

    In this dish the meat is served with an indulgent morel mushroom risotto. The dried morels provide a rich, earthy flavour which is enhanced by the use of the tarragon and balanced beautifully  by the fresh, creamy mascarpone.

    Serves: 4

    Equipment

    Ingredients

    • 10g dried morels
    • 1 small onion, finely diced
    • 30g unsalted butter
    • 2 guinea fowl supreme, skin on
    • Oil for frying
    • 150g risotto rice (Arborio or Carnaroli)
    • 75ml dry white wine
    • 750ml white chicken stock, hot
    • 100g mixed wild mushrooms, brushed clean and torn into pieces
    • Mascarpone, grated parmesan, unsalted butter, tarragon leaves picked and chopped

    Cooking Method

    1. Preheat the oven to 200°C.
    2. Put the dried morels in a small bowl and cover with boiling water. Leave to soak for a minimum of 15 minutes.
    3. Heat 30g unsalted butter in a sauté pan and add the onion and a pinch of salt. Stir well, cover with a lid and sweat over a low heat until soft but not coloured.
    4. Strain the dried morels and add the mushroom infused liquid to the hot stock. Reserve the mushrooms for later. Add the rice to the onions and increase the heat to medium. Add a pinch of salt and fry the rice for 1 min until beginning to sizzle. Before any colour is taken on, add the wine to the pan. Allow this to be fully absorbed before adding in a ladleful of stock. Again allow to be fully absorbed, stirring the risotto well and regularly before repeating with the next ladleful of stock. Continue the process until the rice is almost cooked.
    5. To cook the guinea fowl; Heat the roasting pan on the hob with a little oil. Season the meat with salt and add to the pan, skin side down. Render the breasts slowly for 5-10mins or until crisp and golden. Remove the pan from the heat, turn the breasts over and transfer to the preheated oven. The meat is cooked when the juices run clear and the fibres are set. Rest well before slicing.
    6. To finish the risotto; Remove the pan from the heat, ensuring the rice still has an al dente bite, add in a good knob (15g) of butter, a tablespoon of mascarpone and a handful (20-30g) of grated parmesan. Cover the risotto and leave for 2-3mins whilst you sauté the mushrooms.
    7. Heat a frying pan with a little oil and when hot add the mixed wild mushrooms. Sauté over a high heat for 1 minute until just beginning to soften. Turn the heat down, add the soaked morels, a knob of butter and some seasoning, continue cooking for a further 30 seconds to 1min.
    8. Remove the lid from the risotto and stir in the mushrooms, chopped tarragon and some seasoning to taste. Finally adjust its consistency by adding extra stock or water as needed. The finished risotto should be loose, creamy and have some flow to it.
    9. Serve the risotto topped with the neatly sliced guinea fowl breast.

  7. The Game is On! Cooking Tips from Our Kitchen to Yours

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    Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen. Hearty soups, deliciously meaty stews and all-round, good, old-fashioned comfort food to rival our grandmother’s.

    But autumn also makes way for another seasonal trend: game. That’s right; game season is upon us – and here on the blog today, we’re bringing you some inspiration for cooking with everything from pheasant to grouse and partridge. Read on…

     

    Carefully Select Your Meat

    Now, this is arguably the most important part of ensuring you get game right. Assuming that you aren’t able to join a shoot to get your own, there are a few other ways to source game meat. Firstly, find a reputable supplier and make sure you seek out prime cuts – like loin or the breasts. If, for example, you’re cooking venison, the joins like the haunch (leg) are a good place to start. Cook them slowly and they’ll taste amazing.

    But which are the most popular game birds here in the UK? Pheasant, partridge and grouse are right up there, of course. Try to buy whole carcasses of game birds, where possible. Make sure the head and feet are still attached, as this will be the best indicator of how old the bird is, as well as its overall quality.

    Secondly, did you know that you can often buy pan and oven-ready game direct from your local butcher? Lastly, most supermarkets also stock game meat, as will farm shops and online suppliers. If you go down this route, make a beeline for moist cuts which are also well-shaped. Avoid dry spots, or meat that looks discoloured – and always ensure the game smells fresh.

    Game is on

    Cook with Consideration

    You don’t often see novices cooking game – and it’s for good reason. While preparing a meal with game isn’t necessarily rocket science, it is usually cooked by those who know a thing or two about being in the kitchen. Your biggest challenge with game will be to keep it moist, since the absence of a lot of fatty tissue means that it’ll dry very quickly if you overcook it. Basting is key, here, as is covering the meat while slow cooking it. Don’t forget to flavour it well, too. For example, prunes and apricots work beautifully with partridge. Have a play around with flavours, too, as many a keen cook has stumbled upon a great pairing by simply being bold enough to experiment. Another tip is to pair game meat with other fattier meats for instance a venison burger mixed with ground bacon or pancetta and an egg yolk will help keep the burgers moist and add lots of richness and flavour.

    Get Your Money’s Worth

    We live in an increasingly wasteful society, so it’s as important as ever to ensure you’re really getting the most out of the food you cook. When preparing game, for example, you could keep back the kidneys and livers to make pâté, adding onion or butter and garlic and spreading it on toasted bread or brioche. Make sure you store your game correctly, too. Game should be plucked and drawn (gutted) after hanging, before it can be frozen or chilled. Keep fresh game in the coldest part of your fridge and make sure you cook it (and eat it) within one to two days.

     

    Where to start

    If you’re interested in cooking with game, we recommend giving the below recipes a whirl:

    Autumn Venison and Pheasant Stew is the perfect place to start and worked really well using our Copper Tri-ply Stockpot.

    Glazed Roasted Mallard Duck – created by Paul Welburn this flavourful recipe which includes pan frying the duck first and finishing it off in the oven.

    Braised Venison Cobbler – Paul Welburn serves rich, braised venison haunch topped with fluffy horseradish scones for a unique twist on a cobbler.

    Pan Roasted Venison Saddle, sausage, elderberry huntsman sauce, pear and parsnip purée –  A more intricate and ambitious recipe. Paul Welburn’s dish featuring venison loin would excite the taste buds of your dinner party guests.

    Do you have any top tips for cooking or preparing game? Do let us know by commenting below.

    Image of ProWare's Autumn Venison and Pheasant Stew

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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

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