Roast game recipes
Our top 3 of 3 Roast game recipes
- Roast Guinea Fowl
- Roast Partridge with Wild Mushrooms and Autumn Greens
- Roast Smoked Venison Salad with Barley and Mushroom
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- 2 guinea fowl
- 6 rosemary sprigs
- 2 lemons halved
- 4 garlic cloves
- ----- For gravy
- 50g butter
- 1 tbsp. olive oil
- 500g shallots halved
- 1 rosemary finely chopped
- 75 ml balsamic vinegar
- 600 ml chicken stock
- 1 tbsp. plain flour
- 1. Preheat the oven to 190Â°C/fan170Â°C/gas 5. Wash the guinea fowl and dry thoroughly with kitchen paper. Season inside and out. Put 3 rosemary sprigs inside each bird and place in a large roasting tin. Squeeze a lemon half over each bird, then stuff the squeezed half, along with an unsqueezed half and 2 garlic cloves, inside each cavity. Loosely cover the tin with foil.
- 2. Roast in the oven for 30 minutes, then remove the foil and roast for a further 20-30 minutes or until golden and cooked through. Transfer to a platter, cover loosely with foil and leave to rest.
- 3. Meanwhile, make the gravy. Heat half the butter and the olive oil in a medium saucepan over a low heat. Add the shallots. Cover and cook, stirring occasionally, for 30 minutes or until lightly golden. Remove the lid and cook for a further 15 minutes or until tender and caramelised. Stir in the rosemary and cook briefly, then add the vinegar â€“ stand back, as it may splutter. Simmer vigorously until reduced and syrupy, then add the stock and simmer for a further 10 minutes or until reduced slightly. Mash together the remaining butter and the flour to make a beurre maniÃ©. Gradually whisk this into the sauce and simmer until thickened slightly. Season and keep warm.
Roast Partridge with Wild Mushrooms and Autumn Greens
Views 1479, Added Wed Dec 15 2010
- 4 oven-ready partridges
- Salt and freshly ground black pepper
- 100g Butter
- 1 small head of greens, such as sprout tops or Savoy cabbage, woody stalks removed and ut into even-sized pieces
- 200g-250g wild mushrooms, cleaned and cut into even-sized pieces or left whole if chanterelles
- 1. Pre-heat the oven to 220C/Gas No 7. Season the partridges inside and out with salt and papper and rub with butter. Place the birds in a roasting tray, in whcih they fit snugly and cook for 15 minutes, basting every so often.
- 2. Around halfway through cooking, bring a pan of lightly salted water to the boil and cook the greens for about 6-7 minutes until tender, then drain.
- 3. Meanwhile, heat a little more butter in a frying pan and cook the mushrooms over a medium heat for a few minutes, seasoning halfway through cooking.
- 4. To serve, toss the greens and mushrooms together, adjust the seasoning and add a knog ob butter if you like. Serve the partridge whole, cut in half or off the bone, with the greens and mushrooms.
Roast Smoked Venison Salad with Barley and Mushroom
Views 1492, Added Wed May 20 2009
- 200g Rannoch Smokery Smoked Venison. cut into slivers
- 6tbsp Olive oil
- 2 Large Shallots. peeled and chopped (or one small onion)
- 2 Cloves garlic. peeled and chopped
- 3 Sticks of celery. chopped
- 300g Mushrooms. wiped and chopped
- 500g Pearl barley
- 600ml Hot Chicken stock
- 1 tbsp Sherry Vinegar
- 2tbsp Parsley. chopped
- Heat 3 tbsp oil in a large oven-proof
- casserole then gently fry the shallots,
- garlic and celery for 5 minutes then add
- the mushrooms and continue to fry for a
- further 5 minutes, stirring. Add the barley,
- stir well then add the hot stock, 1 tsp
- salt and plenty of freshly ground black
- pepper. Stirring, bring to the boil then
- cover tightly and place in a preheated
- oven (170C / 325F / Gas 3) for 30 - 35
- minutes or until the barley is tender.
- Remove from heat, fl uff up with a fork.
- Combine the remaining oil and the
- vinegar, stir this in then check
- seasoning and allow to cool. Stir in the
- parsley and most of the venison then
- tip into a serving dish and top with the remaining venison.