Do you have any old authentic British game dish recipes?

Question

Using rabbit, hare, venison, pheasant etc?

Answer 1

This has to be one of the greatest sites I have seen. Here is an examle of there hare.

Casserole of Hare

Hare really benefits from long slow cooking in a casserole.

Ingredients

Serves: 6

300 ml Ruby port ( 1/2 pint)

6 Tablespoon Olive oil

1 Large Onion, sliced

2 Bay leaves

1 Hare, cut into serving pieces

25 Gram Butter (1 oz)

125 Gram Streaky bacon, cut into strips (5 oz)

16 Small Shallots

225 Gram Chestnut mushrooms, halved

25 Gram Plain flour (1 oz)

900 ml Game stock (1 1/2 pints)

2 Sprig Thyme

2 Sprig Parsley

Salt and Freshly ground black peppe

Method

In a large bowl combine the port, 4 tablespoons of the oil, the onion and the bay leaves. Add the hare pieces, turn in the marinade, cover and leave to marinate in the refrigerator for 8 hours.

Remove the hare from the marinade, reserving the marinade. Melt the butter with the remaining oil in a large flameproof casserole dish. When the butter is foaming, add the hare pieces and cook over a high heat until browned all over. Lift out and drain on kitchen paper.

Lower the heat, add the bacon and shallots and cook for 5 minutes or until lightly browned. Add the mushrooms and cook for 2-3 minutes. Remove and drain on kitchen paper. add the flour and cook, stirring, for 1 minute. Gradually add the stock and bring to the boil, stirring until thickened.

Return the hare, bacon, shallots and mushrooms to the casserole with the strained marinade. Add the thyme, parsley and salt and pepper to taste and bring to the boil. Cover and cook in a preheated oven at 170 °C / 325 °F / Gas 3 for 2 hours.

Taste for seasoning. Garnish with thyme and serve at once

Answer 2

I usually make a venison roast once a month or so, and usually it would be Hare or deer.

Now basically the recipe stays the same.

Because venison is usually dry because of a lack of fat in the meat, I prod holes in the meat and insert in to the holes I have made strips of back bacon with fat.

I also like to insert cuts of fresh garlic cloves and then I cook it in a slow cooker or pressure pot until the meat is tender. Depending on the type of meat this could vary.

Once done, I roast the meat in the oven to get a crisp outer layer on it and serve it with a sauce I had made from the water the meat had cooked in.

Pheasant is a little different though.

I would not prod holes in it but rather, before turning it in to the oven I would wrap the pheasant in strips of bacon and roast it in a bit of mutton fat to get a really nice flavor to it.

Answer 3

I found this site - it's full of recipes for lamb, grouse, partridge and rabbit

http://www.cookitsimply.com/category-002...

Answer 4

Partridge and Black Pudding

Ingredients

- 4 partridges

- 4 thick slices best black pudding

- 8 ozs mixed salad leaves (250 grm)

- 4 fluid ounces stock (125 ml / half cup)

- 2 tbsp red wine (25 ml)

- 1 tbsp olive oil (12 ml)

- 3 tbsp vinaigrette (37 ml)

- 1 tsp redcurrant jelly

- salt and ground black pepper

Method

Remove b*****s from the birds and pull of skin.

Keep carcasses and legs for stock.

Season b*****s with salt and pepper.

Heat a heavy frying pan until very hot.

Add 1 tablespoon of oil to the pan then b*****s, skinned side down.

Fry for 2 minutes then turn over and fry for 2 minutes more.

Remove b*****s from pan and rest them on a plate.

Deglaze pan with stock and red wine.

Stir in redcurrant jelly, reduce by half, then set aside and keep warm.

Fry black pudding in a non-stick pan until crisp on the outside.

Cross cut fried pudding into 6 or 8 triangles from each.

Serving: Slice the meat thinly. Put a pile of dressed salad leaves on 4 plates. Arrange sliced meat on top. Surround with shards of black pudding. Drizzle with reduced juice/stock. Delicious

Answer 5

Lickin' Good Rabbit

1 (2 pound) rabbit, cleaned and cut into pieces

1 pint water

1 cup vinegar

3 onions, peeled and sliced into rings

salt and pepper to taste

1/8 teaspoon dried tarragon

4 whole cloves

1 tablespoon butter

1 cup sour cream

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DIRECTIONS

Place rabbit in a glass bowl or baking dish. Cover with water, vinegar and onions, and season with salt, pepper, tarragon and cloves. Let stand for 24 hours or at least overnight.

Melt butter in a heavy saucepan over medium-high heat. Add rabbit pieces and brown them on all sides. Reduce heat to medium and pour in enough of the marinade to cover the bottom of the pan. Add more marinade as needed. Cover pan and simmer for 20 to 25 minutes, or until meat is tender and the juices run clear.

Remove meat to a deep platter, and stir the sour cream into the juices in the pan. Cook over high heat, stirring constantly until gravy is thick and smooth. Pour over meat and serve immediately

Answer 6

Smoked Guinea Fowl, Staffordshire Cheese and Apricot Salad      

Ingredients

12ozs Smoked guinea fowl

8ozs Hard Staffordshire cheese

6ozs Dried apricots

6flozs Orange juice

2ozs Olive oil

Fresh thyme and sage

Mixed salad leaves

Seasonings

Method

Finely dice the guinea fowl.

Bring the dried apricots to the boil in the orange juice and turn off.

Leave to stand overnight and infuse with a little sage.

Roughly break the cheese.

To assemble

Chop up some of the apricots and mix with the cheese and guinea fowl.

Toss the salad leaves with olive oil and some thyme, season.

Put the soaked apricots and some olive oil through a food processor to puree.

Pass through a sieve.

Put the guinea fowl mixture onto the salad leaves and drizzle the apricot sauce around.