SM 2002-10 p.103 [01.014.01]
Serves 2
Wine: white.
Showing posts with label Game. Show all posts
Showing posts with label Game. Show all posts
Pigeon and cabbage casserole
02.071.03
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
Partridges stewed in white wine
02.071.02
Serves 4; cooking time up to 1.75 hours
2oz butter
4oz mild streaky bacon
4 partridges
5 tbsp brandy (warmed)
8 tbsp white wine
4 [tbsp?] meat or game stock (use water if no real stock available)
Little bouquet of bay leaf, parsley, thyme, and crushed clove of garlic
Serves 4; cooking time up to 1.75 hours
2oz butter
4oz mild streaky bacon
4 partridges
5 tbsp brandy (warmed)
8 tbsp white wine
4 [tbsp?] meat or game stock (use water if no real stock available)
Little bouquet of bay leaf, parsley, thyme, and crushed clove of garlic
Pheasant breasts with apple and ginger
02.071.01
Serves 6
6 pheasant breasts
2oz butter
2 tbsp sunflower oil
3/4 pint stock and dry cider mixed
salt and ground black pepper
Serves 6
6 pheasant breasts
2oz butter
2 tbsp sunflower oil
3 onions skinned and chopped finely
2-inch piece of ginger, peeled and finely chopped
1 clove garlic skinned and thinly sliced3 Cox apples, peeled, cored and chopped
1 tbsp flour3/4 pint stock and dry cider mixed
salt and ground black pepper
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