Pheasant with cloves, cinnamon and chestnuts

I came up with this recipe when we were given several frozen items from a friend who was moving.  We borrowed the recipe from Moro, and adapted it to what we had.

INGREDIENTS:

  • 6 tbsp olive oil
  • 150g panceta or other cured pork belly, finely sliced
  • 10 small shallots, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 bayleaves
  • 1 cinnamon stick (although 1/2 tsp cinnamon would have been easier)
  • 1/2 tsp dried thyme
  • 1/2 tsp sweet smoked paprika
  • 4 cloves, roughly ground
  • 1 can of chopped organic tomatoes
  • 1 large pheasant, jointed
  • 200ml white wine
  • 1 jar of cooked chestnuts (Ronnie’s shop)
  • salt and pepper to season

METHOD:

  • In a large suacepan, heat half the olive oil and cook the panceta over a medium heat for five minutes
  • Add the chopped shallots, carrot, garlic and bay leaves and continue to cook for another 5-10 minutes, until the vegetables are soft and beginning to brown nicely
  • Add the cinnamon, thyme, paprika, cloves, stir for a little bit longer then add the tomatoes, turn the heat down low.
  • While the tomatoes are simmering, in a large flat pan, heat the rest of the olive oil, season the pheasant joints and fry until brown on all sides.
  • Add the legs/thighs and then the wine to the saucepan with the tomatoes, and simmer with the lid on for 45 minutes.
  • Add the roughly chopped chestnuts along with the pheasant breast meat, and cook slowly for another 10 minutes, with the lid off.
  • Check the seasoning, and allow to rest for around 10 minutes before serving

We had this with roast parsnips and mashed potatoes. And wine.

Venison Curry

We made this curry with left-overs.

INGREDIENTS:

  • 1.25 kg left over roast venison, chopped into large cubes
  • 4 tsp whole coriander
  • 1 tsp whole cumin seed
  • 1 tsp whole fennel seed
  • 1/4 tsp whole fenugreek seed
  • 4 tsbs olive oil or other vegetable oil
  • 1 cinnamon stick
  • 1 onion, finely chopped
  • 5 cm piece of grated fresh ginger
  • 4 cloves of garlic, crushed
  • 2 tbsp red wine vinegar
  • 350ml stock (beef, chicken or marigold
  • 1/2 tsp cayenne pepper
  • 125ml creamed coconut
  • Salt and pepper

METHOD:

  • In a small heavy pan, roast the cumin, coriander, fennel and fenugreek over high heat for 30s, set aside to cool, and then grind in a pestle and mortar.
  • Meanwhile, heat the oil in a large pan, and fry the onion, garlic, ginger and cinnamon over a medium heat for five minutes
  • Add the stock, meat, vinegar, cayenne pepper, 1/2 tsp salt, lots of grated black pepper, all the ground spices, and bring to a simmer.
  • Stir every so often, and heat through for around 30 minutes
  • Stir in 125ml creamed coconut (or 250ml coconut milk)

I served this with rice. You could make this with brisket of beef, and cook in a slow oven for around 2 hours.

Nettle risotto

A recipe from the spring.

I know that nettles are supposed to be tasty and nutritious and free, but I’ve always struggled with the recipes that I’ve tried, usually ending up with something that looks wrong. But the scent of blanched nettles suggests an affinity with gooseberries, elderflowers, mackerel, and a wonderful hint of spring. I was out foraging for seaweed on the day I made this. At the end of the walk, I scrambled up a bank of dried kelp and pebbles, then silverweed, and then a great abundance of freshly sprouting spring nettles. 

When I got home, I blanched my pickings of nettle tops, and found I had 75g, enough to make myself a tasty wee risotto for one. You could easily multiply up for more.

INGREDIENTS:

  • 1/4 mild onion, finely chopped
  • 1 lovage sprig, finely chopped (leaves not the stem)
  • 25g butter
  • 75-100g blanched nettle tops, finely chopped
  • 100g arborio rice
  • 1 glass white wine
  • 300ml hot vegetable stock (I used marigold bouillon)
  • 1 oz parmesan, grated
  • Salt and pepper

METHOD:

  • Fry the onion in the butter until it is soft and nearly browning.
  • Add the chopped nettles and chopped lovage, and stir in, frying, for a minute.
  • Add the rice, keep stirring and frying, until the rice looks glazed and shiny.
  • Pour in a glass of wine, and bring to the boil.
  • Slowly add the stock, bringing to the boil and waiting until the stock is absorbed before adding more.
  • Once the rice is tender, but still a little firm, add the salt, pepper and parmesan cheese. Stir in, cover, and leave to stand for 3 minutes before serving.

Could you serve fish with this? Not sure. It was very good on its own.

Wild goose breast with wine and leeks

Courtesy of a greylag goose culler, we had goose in the freezer.

INGREDIENTS:

  • 2 goose breasts cut into 3cm chunks
  • 1 onion
  • 3 cloves of garlic
  • 1/2 cup of good red wine
  • 2 leeks
  • 1 pint of marigold stock
  • 1 small celeriac, diced
  • 1 bayleaf
  • salt and pepper
  • 4 tbsp olive oil
  • 1 tbsp flour

METHOD:

  • Set the oven to 150C
  • Heat the olive oil in a skillet or frying pan, and fry off the onions, leeks and garlic until they are nearly browning, and soft. Transfer to a casserole dish.
  • Fry off the goose in the same oil and transfer to a casserole dish.
  • Stir the flour into the remaining oil, heat through, and then slowly add the wine and the stock to make a sauce, and then add to the casserole dish. Season with salt and pepper.
  • Add the celeriac and bayleaf, and mix together. Put the covered casserole dish in the oven and cook until tender. Goose is variable in toughness, so check at intervals to see how it is going – could be an hour or two.

Serve with mashed potatoes and a green vegetable, such as kale tops.
You could add fried mushrooms to this. Or truffle oil. Very good.

Boned wild goose breast with limes and herbs

I think I may have cracked this wild goose recipe challenge again: A Persian herb stew with goose in it. I adapted the recipe from one in ‘A Taste of Persia’ , very tasty. I prepared it one evening, then finished off the cooking the next night.

INGREDIENTS:

  • 3 tbsp butter
  • 2 small onions, thinly sliced
  • 2 cloves of garlic, chopped
  • 1 pair of goose breasts, thinly sliced
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp turmeric
  • 1/2 tsp saffron in 1 tbsp hot water
  • 1 whole dried persian lime, punctured with a sharp knife (lime was mail order)
  • 1 can red kidney beans, drained
  • 3 tbs sunflower oil
  • 2 cups of mixed chopped herbs including fresh coriander, parsley, dried fenugreek leaves OR
  • 1 cup Gormeh Sabzi (from seasoned pioneers)
  • 1 cup chopped spring onions or chives
  • juice of one fresh lime
  • 1 litre of water

METHOD:

  • In a medium saucepan, melt the butter, and add the onions. Cook on a medium heat until they are translucent, about five minutes.
  • Add the garlic and goose breasts. Continue to fry for another 20 minutes on a low heat, stirring intermittently.
  • Add the salt, pepper, turmeric, saffron, the kidney beans and the whole dried lime, and fry together for another couple of minutes
  • Add one litre of water, and bring to the boil, then reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally
  • Meanwhile, mix the herbs and chopped chives/spring onions together, and fry in the sunflower oil for 20 minutes, stirring all the time. The smell from the fenugreek will be very strong.
  • Add the fried herbs to the pot along with the lime juice, and cover. At this point, I took the stew off the heat and stored it ready to finish cooking the next night. This is optional
  • Bring to a simmer and cook for another 30 minutes, when the goose meat should be tender. Serve with rice.