Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    A Game Pair.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    A Game Pair.

    Post  Admin on Sat Aug 31, 2013 3:54 pm

    6 Partridge breasts
    6 Pheasant breasts
    1 large onion chopped
    75g of butter
    4 rashers of streaky bacon or pancetta cubed
    Salt and pepper
    75g of mushrooms, chopped
    1 pint of Marsala wine
    Dssert spoonful of juniper berries crushed
    1 dessert spoonful of coriander seeds crushed
    A head of sage leaves
    1 pint of double cream
    1 pint of stock made from carcasses
    1 tablespoon of cornflour


    Fry off the onions and bacon in the butter until soft. Add the mushrooms and stir with crushed juniper berries and coriander.

    In a separate pan, fry off pheasant and partridge breasts until just sealed. Add stock, cream and marsala to the onion, bacon and mushroom mix and bring to the boil.

    Thicken the sauce with slackened cornflour.

    Pour sauce over pheasant and partridge breasts and top with fried breadcrumbs. Cook for 15 mins at 180 or Gas mark 5.

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