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?