Favourite Recipes

Squirrel Stew

Ingredients:
1 squirrel, quartered
1 cup of diced onions
2 large tomatoes
Assorted vegetables

Sprinkle seasoned salt, pepper liberally onto the meat. Pour some cooking oil into a large pot. Sauté the meat with the onions until well browned. Drain the excess oil, add about 2 cups of water and bring to the boil. Cut up the tomatoes and add. Turn down the heat and slow cook for at least an hour. Important: older squirrels may require cooking longer than an hour. Check periodically for tenderness, after the meat is tender, add the veggies and cook until veggies are done.


Squirrel Pie

Clean skin and cut 2 squirrels into small pieces. Soak in salted water or water with a little vinegar added, changing water several times. Drain dry and roll on seasoned flour. Sauté in pork or bacon fat until slightly browned then place in greased pie dish or bowl, add two cups of liquid (made of wine, cider, beer, crushed fruit, or a little vinegar and water or stock). Salt and pepper, one thinly sliced onion, herbs of your choice. Cover and cook on top stove 1½ or in a moderate oven for 2 hours. Remove and thicken the stock with a little flour. Take out part of gravy and add tomato sauce to serve with the pie. Meanwhile cover meat dish with pastry, slit for steam to escape and cook for 20 mins in a hot oven.


Stewed Partridge

Ingredients:
4 partridges, split in half
4 tablespoons of Olive oil
1 large onion, finely chopped
6 cloves of garlic, peeled and lightly crushed
2 bay leaves
6 peppercorns
½pt/300ml dry white wine
1 carrot sliced
8 small pearl onions, peeled
Freshly ground sea salt and pepper

Heat the oil in a deep casserole and lightly brown the birds on all sides. Add the onion, garlic and bay leaves and cook till the onion is softened. Add the peppercorns, wine, carrot, pearl onions and salt. Cover tightly and simmer for about an hour or until tender. Parboiled cubed or whole new potatoes can be added for the last 15 mins. Serves 4.


Pigeons in Pastry

Ingredients:
750g flaky pastry, 100g butter
6 young pigeons cleaned and trussed
100g mushrooms cleaned and sliced
1 tsp fresh thyme chopped
Salt and pepper, 3 tbls red wine
600 ml well seasoned thickened brown gravy
1 egg well beaten
Oven: 230°C 450°F gas mark 8 then 180°C 350°F gas mark 4

Roll out pastry 5 mm thick then leave to rest. Heat butter in a large frying pan add the pigeons and fry turning brown on all sides, remove from the pan then lightly fry the mushrooms in the same butter. Roll out pastry again a little thinner than before and cut out 6 circles large enough to cover the pigeon completely. Place pigeon in centre top with a few mushrooms and sprinkle with thyme, salt and pepper. Mix wine with the gravy and pour a spoonful over the pigeon. Lift pastry up around each pigeon and pinch well together at the top to seal. Brush all over with the beaten egg. Bake near top of the preheated oven for 10 mins then move pigeon parcels to the lower part of the oven, place a sheet of foil lightly over them and reduce the heat, bake for a further 35 mins. Heat remaining gravy.

 

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