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Fishing, Shooting & Hunting Blog UK

Our Pick: 3 Best Game Recipes for The Festive Season

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As soon as the dark evenings draw in, it can feel as though the festivities of winter are an everlasting occurrence, and you’re probably running out of ideas to serve up delicious delights. As a keen hunter, why not put your own hunt through the rings and cook your own fresh dishes?

Our top 3 picks for scrumptious festive warmers will see you entertaining your way through the back-end of the year, celebrating the delights of this season’s hunt.

Pheasant Roast

Whether you’re gathering the extended family round for a Sunday roast, or you’re thinking of cooking something different for the Christmas Day menu, this delectable pheasant feast will be a winner all round.

Ingredients List

  • 50g butter
  • 2 pheasants, cleaned
  • 100g bacon
  • 1 red onion, chopped
  • 1 sprig of fresh thyme
  • 4 parsnips, peeled
  • 1 clove garlic, peeled and chopped
  • Olive oil
  • 4 carrots, peeled
  • 300ml chicken stock
  • 150g streaky bacon
  • 1tbsp flour

For the potatoes

  • 2.5kg medium Maris Piper potatoes
  • 4tbsps goose fat
  • Olive oil
  • Fresh sage
  • 4 cloves garlic

Method

  • 1.Heat oven to 200⁰C / 180⁰C fan/gas 5.
  • 2.On a medium heat, heat the oil and butter in a flameproof dish.
  • 3.Dust the pheasants with flour and lay in the dish, cooking until golden brown. Set aside.
  • 4.In the same dish, fry the garlic, vegetables, bacon and herbs until they start to colour.
  • 5.Put the pheasants back in the dish and pour over the stock.
  • 6.Cover and cook for 1 hour 30 mins (or until the meat comes away from the bone).

For the potatoes

  • 1.Peel the potatoes, keeping them the same size.
  • 2.Parboil them in a pain of boiling salted water for 15-20 minutes.
  • 3.Drain in a colander and leave to dry for 2 minutes.
  • 4.Place the goose fat into a large roasting tray. Tip in the potatoes, coat in the fat and spread out.
  • 5.Squash the garlic cloves and add to the tray.
  • 6.Roast for 1 hour – 1 hour 30 mins.

Slow-Cooker Game Stew

At this time of year, the summery green produce changes to autumnal reds, purples and oranges as root vegetables resurface and make their way onto our dinner tables. In the weeks preceding the festive period, throughout, and even when entertaining, a hearty stew can be just what you need.

Needing minimal time to prepare, it can be popped into a slow cooker leaving you time to entertain your guests or to spend precious time with the family during this festive season.

Ingredients List

  • 600g mixed game, diced
  • 150g streaky bacon
  • 350ml red wine (optional)
  • 300ml beef stock
  • 1tbsp tomato purée
  • 1tbsp Worcestershire sauce
  • 2 garlic cloves, peeled and chopped
  • 1 large onion, roughly chopped
  • 2 carrots, peeled and chopped
  • 6 juniper berries, crushed
  • 1 celery stick, chopped
  • 3 bay leaves
  • 200g chestnut mushrooms
  • 1tbsp plain flour
  • 3tbsp olive oil

For the potatoes:

  • 900g baking potatoes, peeled and quartered
  • 2 tablespoons butter
  • 240ml milk, or as needed
  • For an extra kick, try 1tsp of horseradish sauce (optional)
  • Salt and pepper to taste

Method

  • 1.Cover the game in the flour until fully coated.
  • 2.Add 2tbsp of the olive oil into a pan and fry the game until it browns. Transfer the game into the slow cooker.
  • 3.Add 1tbsp of olive oil into the pan and fry the bacon until crispy, then add the celery, onion and carrot. Cook until vegetables brown.
  • 4.Transfer the bacon and vegetables into the slow cooker.
  • 5.Add the garlic, bay leaves, mushrooms, juniper berries, and then mix together.
  • 6.Pour in the red wine, beef stock, Worcestershire sauce and tomato purée.
  • 7.Turn the slow cooker on to a low heat and cook for 8 - 10 hours.

Served best with fluffy mash potatoes and fresh, crusty bread.


Mini Venison Burgers

Right from November, the run up to the festive season is piled full of wholesome roasts and filling food which can sometimes leave you longing for something different.

Try these party-style mini venison burgers at your bonfire buffet, Christmas get together, or New Years’ extravaganza.

Ingredients List

  • 500g coarsely minced venison (as venison meat isn’t immensely fatty, you’ll need to make this up with pork fat – this can be acquired from your local butcher at a relatively low cost or even for free).
  • 10 mini burger brioche seeded buns
  • Salt and pepper to taste
  • Vegetable oil (for brushing)
  • Redcurrant jelly
  • Salad to garnish (optional)

Method

  • 1.Mould the minced venison into patties, either by hand or with a pastry cutter.
  • 2.Oil a frying pan or griddle, season the patties and cook for 2 minutes per side for a medium-rare finish.
  • 3.Pop the burgers into the patties and spread some redcurrant jelly on-top.
  • 4.That’s it – you’re all ready to go!

At Keen’s, we’re keen on seeing your cooked up treats, so why not share with us on our Facebook and Twitter pages?

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