There was a time when people ate a variety of different types of birds – anything that moved was a dinner option. Nowadays we have whittled the list of edible birds down to chicken, turkey and duck with game birds taking a back seat. However, we must not ignore pheasants, partridge and grouse. There is no time like game season to try one of our game recipes below. The flavour of game birds can be intensified or reduced depending on how long you hang the bird for, how old the animal is and how you chose to cook the bird.
At Newlyns butchery counter we offer mallard duck, pheasants, partridge, pigeon and if you are eager to taste snipe or woodstock we will happily speak with our direct source at Blackmoor Game.
If cooking game is somewhat of a grey area then our ‘Game & Red Wine’ cookery course on 16th of November from 7pm until 1opm will be a perfect starter course to introduce you to the world of game. The game will be plucked and drawn before you arrive so you concentrate on matching wonderful ingredients and flavours followed by a wine tasting from our in-house independent wine merchants Caviste.
ROASTED PARTRIDGE WITH CELERIAC & APPLE PUREE
Ingredients for the partridge:
1 partridge, oven ready
Ingredients for the puree:
½ celeriac peeled and diced
½ small granny smith apple peeled, cored and diced
100ml double cream
20g unsalted butter
Method for the puree:
- Place the celeriac and apple in a sauté pan and cover with the cream and milk
- Cover with some baking parchment.
- Bring to the simmer and gently cook for 15 minutes or until the celeriac has softened.
- Pour the contents into a blender and blitz until smooth.
- Add the butter and seasoning and blitz again.
- Remove to a pan and keep warm until required.
Method for the partridge:
- Season the bird well, including the cavity.
- Heat a large frying pan with a little vegetable oil.
- Place the bird on its side and brown well.
- Turn the bird over and seal on the other side.
- Now place the bird in the oven and roast for 5 minutes on one side.
- Then turn the bird over and cook it for another 5 minutes.
- Remove from the pan and allow rest for at least 15 minutes.
- Spoon a little puree onto the centre of the plate.
- Place the partridge on top.
- Serve with the jus
Ingredients for the Jus:
4 chicken wings
A pinch of sugar
1 shallot diced
8 button mushrooms, sliced
1 sprig thyme
150ml red wine
75 ml port
400ml chicken stock
Method for the sauce;
- Heat the oil into a frying pan and add the chicken wings, fry off until golden.
- Remove from the pan and leave on kitchen paper.
- Melt the butter in a frying pan and add the shallots and mushrooms and sweat gently for 20 minutes until the vegetables are soft. Turn up the heat and fry for 5 minutes until the mixture is golden brown.
- Pour in the port and red wine and reduce by half.
- Now tip the contents of the frying pan into a medium sauce pan add the stock, thyme and browned wings.
- Bring to a simmer and then cook for 1½-2 hours.
- Once the jus is done, strain through a fine sieve into a pan, not pushing the ingredients through.
- Add the blackberries and simmer for 10 minutes, strain again and then reduce this liquid on a high heat until syrupy and a good flavour.
- Keep hot.
MALLARD WITH GIROLLES
2 oven ready mallard
1 shallot, diced
½ clove garlic
White Truffle oil
1 small bunch flat leaf parsley, chopped
Method for the duck;
- Heat a large pan with oil and once hot add the mallard. Sear each side of the bird and then repeat the method as for the partridge above. Although cook for a further 3-5 minutes in the oven.
- Heat a little butter in pan and add the shallots and garlic and sweat for 5 minutes until soft.
- Add the mushrooms and fry for 2 minutes.
- Next add the parsley and truffle oil.
- Carve the duck breasts from the crown and place on a hot plate. Top with the girolles and spoon over a little sauce