Game recipes

GAME RECIPES

pheasant breasts with mustard cream

Serves 4

4 pheasant breasts
2 tbsp double cream
2 tbsp cider vinegar
2 tbsp dijon mustard
75g butter

Dot butter all over the breasts, season well and wrap in foil, before placing in oven 400F for 15 - 20 minutes. Meanwhile, melt the remaining butter in a bowl placed over barely simmering water, add mustard and vinegar, cook for 8 minutes before adding the cream and seasoning. Pour this sauce over the pheasant breast. Serve with creamed potatoes and peas.

partridge a la crème

Serves 4

4 Partridge
2 oz butter
Half pint of cream
Salt and Pepper
Half lemon

This recipe is simplicity itself and the result is really delicious. Melt the butter in a pan large enough to hold all the birds you are cooking. Now brown the birds for 10 minutes or so, over a medium heat, next add the cream, salt and pepper, and cook gently in the oven at 320 F for one hour. Squeeze the half lemon into the sauce, and serve with crunchy cabbage and potatoes, steamed, buttered and sprinkled with parsley. The sauce may curdle, but it doesn't matter a bit.

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