Roast game recipes
Our top 3 of 3 Roast game recipes
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Roast Guinea Fowl
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Roast Partridge with Wild Mushrooms and Autumn Greens
- Roast Smoked Venison Salad with Barley and Mushroom
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Ingredients
- 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
Method
- 1. Preheat the oven to 190°C/fan170°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 – 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 manié. Gradually whisk this into the sauce and simmer until thickened slightly. Season and keep warm.
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Roast Partridge with Wild Mushrooms and Autumn Greens
by janenicola1976
Views 1479, Added Wed Dec 15 2010
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Add commentIngredients
- 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
Method
- 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.
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Add commentIngredients
- 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
Method
- 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.
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