Newsletter November 2005
Modern Country Living - Domestic Bliss
Game On: November 2005
My Food hall is going well and I am loving playing
shops on a Friday morning. As we usually have shooting parties
in on a Thursday night my first customers are the wives who are
desperate for a bit of retail therapy at 8am. We or should I rightly
say, our chef Kevin Mangeolles is licensed to sell game - you
must say it in a broad wurzle accent,
otherwise it sounds like you are trying to be James Bond.
I couldn't hold the license as I am already licensed
to sell alcohol (doesn't have
the same ring to it) and some ancient law prevents me from holding
it.
I wrap the game in waxed paper- the horrid plastic wrap makes
it sweat,
and sell it ready to cook. I can honestly say I do feel a sense
of
achievement when I sell each brace. Knowing that they come from
our
shoot to me plucked and ready to sell makes me fell I am doing
my bit to
promote the sales of game - are you doing yours?
Braised Pheasant
Fagiano Arrosto
1 young plump pheasant - ready to cook
3-5 garlic cloves - with paper cases intact
Pine nuts- about 1 tbsp
4 sprigs thyme
Pork fat - if you can get it a slice of back fat chopped
3 slices Parma ham
Olive oil
1 tbsp Grappa
250ml red wine
Salt and pepper
You will need a pot large enough to hold the bird
with a tight fitting lid.
Heat up the Olive oil, about 5 tablespoons and some
of the pork fat over a medium heat. While it is heating up, put
a garlic clove, the pine nuts and the Parma ham into the cavity
of the pheasant. Brown the pheasant in the fats. Crack the garlic
cloves and add them to the pot with the thyme. Do not let the
thyme or garlic burn. Heat the grappa in a spoon (traditionally
it should be silver) and light it with a match like lighting a
Christmas pudding. Pour it over the pheasant then pour in the
wine and season with salt and pepper. When the wine comes to a
rapid simmer, turn the heat down and cook for 5 minutes then turn
the heat right down and put the lid on the pot. Turn the bird
every 15 minutes - you will need to cook the bird for about an
hour or until the juices run clear from the thigh when pierced.
Remove the bird to a warm serving plate and bubble up the juices
for a minute then pour over the bird.
Serve the bird with carrots and Polenta.
Tip:
I have finally tracked down my ultimate hand food
slicer - it's called the Authentic "V" Food Processor.
They come from Germany and I was introduced to it by my friend
a few years ago at the BBC Good Food Show. It is one of those
curious things you can only buy at either a show or on the telly
at about 3am. It is the mandolin to end all mandolins so if you
see one grab it! I have been using mine non stop it makes making
game chips and rosti a doddle.
This article by Amy Willcock appears
in The Shooting Gazette November 2005, and is reproduced here with
permission.
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