Greetings!
Hopefully you've ordered the Christmas turkey, goose or capon but if you haven't we have a few left and you can order them here TURKEY GOOSE CAPON
or for a change why not try a venison haunch joint or venison fillet? VENISON
But what do you plan to eat on Boxing Day? Or on New Years Eve? Or on any day before everyone heads back to the office, college, school (what a horrid thought) in January for that matter?
Sausages and mash is always a favourite in our household along with pies such as venison and red wine, pheasant and mushroom or one of our other varieties.
How about a game casserole - full of flavour, easy to prepare and delicious to eat? There's a recipe below but I usually slow pot roast a selection of birds such as pheasant, partridge and pigeon with onion, swede, carrots herbs and wine until the meat just falls off the bone It couldn't be simpler but to make it even easier you can use only the breasts which we can supply ready prepared for you. Have a look here PHEASANT PARTRIDGE PIGEON
Don't forget we can offer you a range of delivery dates between now and Christmas and the New Year. They are 11th, 18th, 22nd, 23rd, 24th and 30th December. Just go to the website and select your preferred date when checking out. And even these are not cast in stone. If you need to select a special date we will do our best to help if we can. Just call 01494 774975. |
Some ideas for Christmas week
Game meats are very versatile and can be used for more than roasting. They can be casseroled, curried, kebabed, tandooried, stir fried, fricasseed. There are a few videos on our cooking page which might give you some ideas.
In addition why not try one of our hot or cold game pies for a change?
Or cook up a selection of sausages from our tasty range and eat them with creamy mashed potato and red cabbage? We served this up last year at a New Year's Day party and everyone has pleaded with us to do the same again this year!
|
 Free Range Turkeys, Geese & Capons
|
|
Game Casserole
You can use any gamebird for this recipe but it is given for pheasant. In fact a combination of birds adds to the taste. It's simple to do and easy to serve because it can be left in a low oven for hours.
Feeds 3 to 4
You will need one large jointed pheasant (or 4 breasts), a tablespoon of flour, a chopped onion, chopped carrots (or root vegetable/s of your choice), red wine, chicken stock to cover, fresh herbs and salt & pepper.
Preheat the oven to Gas 2
Heat some olive oil in a casserole and brown the jointed pheasant on a fairly hot stove. Add the chopped onions and then the flour to soak up the juices. Pour in some red wine and reduce.
Turn down the heat and add the vegetables, herbs salt and pepper and cover with chicken stock. Bring to a simmer stirring occasionally then lid, put in oven and forget for two hours!
Remove from oven and the meat should now just fall off the bones which should be removed with any skin. This way you utilise all the meat from the bird.
Your casserole can now be left in the oven at Gas 1 until you are ready to eat. I recommend it with spinach and a jacket potato or maybe just some fresh crusty bread. The choice is yours.
Simple, Tasty, Filling, Delicious
|
 Become a fan on facebook Our fan numbers are growing. Just follow this link and become one yourself. Then tell your friends too and eventually the whole world will be talking about us.
|
 Your recipe in exchange for a 10% discount off your next online purchase
Do try the game casserole, it's one of my favourites.
|
