THE game hunting season may be coming to a close but you can still choose from delicious pheasant, partridge, hare, duck, snipe, woodcock … the list goes on. However, you can buy rabbit and pigeon, and some types of venison all year round so there’s no need to miss out.
Game is a fantastic, healthy alternative to red meats – it’s lean, low in cholesterol, versatile and so easy to cook. While the weather is still chilly, cosy casseroles, juicy roasts and warming curries all lend themselves beautifully to the rich, full flavour of game.
To whet your appetite, try this excellent game recipe:
Pheasant, chestnut and chanterelle soup
WHAT YOU NEED
1 oven-ready pheasant
1 onion, roughly chopped
1 small leek, roughly chopped
A few sprigs of thyme
2 litres chicken stock (fresh, or use 2 stock cubes)
A glass of white wine
Salt and freshly ground pepper
40g butter
30g plain flour
16–18 chestnuts
2–3 tbsp double cream
150g chanterelle mushrooms,
2 tbsp chopped parsley
WHAT TO DO
Cut the legs from the pheasant using a sharp knife, then carefully remove the breasts. Place the legs, breasts and carcass in a pot with the onion, leek, thyme, chicken stock and wine. Season lightly, bring to the boil, then lower the heat and simmer gently for 10 minutes.
Remove the pheasant breasts and set aside on a plate. Continue to simmer the soup for a further 20 minutes. Melt the butter in a small saucepan and stir in the flour over a low heat. Whisk the flour and butter mixture into a paste and add in pieces to the simmering soup to thicken it, then continue to simmer for another 20 minutes.
Meanwhile, preheat the oven to 200°C/Gas 6. Score the chestnuts and place on a small baking tray. Cover with foil and bake for about 12–15 minutes, then remove to a plate and leave until cool enough to handle. Peel away the skins and cut each chestnut into two or three pieces.
Strain the soup through a fine sieve into a clean saucepan and add the cream. Remove the pheasant meat from the legs and cut the breast into bite-sized pieces. Add to the soup with the chestnuts, chanterelles and chopped parsley. Simmer gently for 5 minutes. Check the seasoning and serve.
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