Dorset
P
L E N T Y
Beautiful Game
Now you know your game, it’s time to cook it with these great local recipes.
T
o put your new
found knowledge of
game into delicious
practice we have recipes from
two top local caters.
Partridge breast
stuffed with apricots
and pistachio,
By Rebecca Green Catering
Ingredients
2 x partridge
– breasts removed
12 rashers of pancetta
Half handful of pistachios,
shelled
Half handful of dried soaked
apricots (overnight)
Parsley and chives
1 large onion – finely diced
Salt and pepper
For the breasts
1. Lay out four sets of
pancetta and place a partridge
breast upon each set of three
rashers.
2. Prepare your onion – fine
dice, add to a frying pan
and cook gently. It should
be cooked and soft but not
coloured.
3. Add finely chopped apricots
and cook for two minutes.
4. Lastly add the pistachios
and a dessert spoon of parsley
and chives. Season.
3. Add your sherry and reduce
again – to half the amount.
4. Add the cream and heat to
boil, turn down and gently
reduce to nice sauce
consistency.
5. Season to taste, you can
strain the stock for a smooth
finish, but I like the shallots
left in.
You can add a few chopped
chives for colour if you like.
Shallots finely diced
Small glass of sherry
Stock from the carcass x 1pt
200ml double cream
Venison Wellington
Perfect to show your culinary
skills for a special New Year’s
Eve supper.
Stock
Method
1. Take of any skin and flesh
from the partridge carcass
and discard (you will need the
breasts and the carcass only).
2. Heat a deep saucepan and
add the carcass, brown, then
add all the other stock
vegetables and brown.
3. Add water, and turn up the
heat to a simmer.
4. Simmer until you have a
pint of stock left (around one
to one and a half hours).
From Winterbourne Game
Ingredients
700g venison loin
Olive oil
English mustard
50g butter
1 finely chopped shallot
1 clove crushed garlic
400g good tasty mushrooms
Sprig of fresh thyme
Pack of Parma ham
A splash of brandy (optional)
2 eggs
1 pack puff pastry
Method
Sauce
2 partridge carcass
1 onion
2 carrots
2 sticks celery
1 bay leaf
A few peppercorns
Venison Wellington-
5. Now add a tablespoon of
stuffing to each bird, wrap the
breasts and pancetta around
it. Gently place in a small
roasting tin.
6. Drizzle a little oil over each
breast and season with a little
salt and pepper, then place to
one side.
7. Heat the oven to 200°c – do
not cook yet, make the sauce.
Sauce
1. Finely dice your shallot,
cook gently in a small pan, it
must be soft and transparent.
2. Add your strained stock
and reduce to half the
amount.
Cooking the partridge
While the last part of your
sauce is being completed you
can now pop the birds into
the oven.
They will take very little
time, around 15 minutes,
the pancetta should be just
browning and the birds
should still have a slight
spring to them.
Once cooked leave to rest
for 10 minutes (cover in foil)
to help keep warm.
Slice and serve with sauce
It’s delicious with braised red
cabbage and pureed parsnip.
www.menu-dorset.co.uk
Season venison both sides and
sear in a hot pan, remove and
coat with mustard, leave to
cool then chill for 20 minutes.
Soften the shallot and garlic
in the butter, add mushrooms,
herbs and seasoning, cook
to a paste consistency, add a
splash of brandy. Cool.
Lay Parma ham on layer of
clingfilm, spread mushroom
paste all over. Place loin on