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Game Cookbook: Poacher's Pot Cookbook
By James Newton
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About this ebook
A comprehensive collection of game and fish recipes. There are sections on Grouse, Partridge, Pheasant, Pigeon, Rabbit, Venison, Trout dishes and many more. An cookbook from the turn of the century with a modern makeover - all the recipes you'll need for your hunting or night time activities.
Author
James Newton
James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.
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Book preview
Game Cookbook - James Newton
Poachers
Pot
Cookbook
James Newton
Smashwords Edition
© 2011-12 Springwood emedia
All rights reserved
Disclaimer: This is a cookbook for people who enjoy game and trout dishes and not a guide to poaching. Springwood Emedia takes no responsibility for property, livestock or personal safety of individuals who would classify themselves as poachers. We do not encourage poaching and its inhumane practices, which can often cause pain and suffering to animals, caught by trapping.
CONTENT
Mixed Game Pie
Duck Dishes
Duck with Raspberry Sauce
Curried Duck and Rice
Duck Breasts with Mint and Chilli
Duck and Mushroom risotto
Crispy Duck with Garlic and Rosemary Roast Potatoes
Duck Breast with Blueberry Sauce
Roast Sherry Duck
Grouse Dishes
Grouse With Wild Rice
Sautéed Grouse Breasts
Guinea Fowl
Middle Eastern roast guinea fowl with saffron couscous
Guinea Fowl Casserole
Normandy Guinea Fowl
Spiced Guinea Fowl with Fresh Herb Dressing
Guinea Fowl with Shallots, Mushrooms and Red Wine
Guinea Fowl with Orange and Ginger Sauce
Partridge Dishes
Bacon Wrapped Roast Partridge
Roast partridge with blackberry
Pheasant Dishes
Pheasant casserole
Portly Pheasant
Rich Roast Pheasant
Winter Pheasant Stew
Pheasant Mushroom Saute
Pigeon Dishes
Seared Pigeon Breasts in Sweet Wine, with Rosemary-Infused Chestnuts
Bacon-wrapped pigeon stuffed with orange
Pigeon pastilla
Wood pigeon and pancetta risotto with black truffle
Quail Dishes
Spiced Roast Quail
Kari Quail
Grilled Quail Marinated in Lemon and Grape Juice
Quail Roasted with Raspberries and Thyme
Rabbit Dishes
Rabbit Casserole
Rabbit and Chickpea stew
Rabbit with Caramelised Apples
Stifado
Rabbit Stew and Dumplings
Venison Dishes
Venison Casserole
Venison and Stout Pie
Venison Stew
Venison Steaks with Cracked Black Pepper
Venison and mushroom pie
Venison with red wine sauce
Venison cottage pie
Venison wellington
Juicy Venison Burgers
Venison and Bacon Chilli
Raspberry Jam Venison
Pork and Venison Sausage
Venison and Bean Bake
Venison Meatloaf
Trout Dishes
Trout en Papiotte
Pan-Fried Trout with Almonds
Smoked Garlic and Rosemary Trout
Quick Spicy Baked Trout
Chilli and Mango Trout recipe
Trout Baked with Cider and Apples
Citrus Trout
Baked Tomato Trout
Baked Tomato Trout
Beer-Battered Trout
POACHERS POT RECIPES
Mixed Game Pie
Ingredients
Serves: 10
1kg (2lb 4oz) mixture of: partridge, pheasant, pigeon or rabbit
200g (7oz) bacon, chopped
3 tablespoons dark rum
125ml (4fl oz) shiraz red wine
200g (7oz) mushrooms, sliced
2 tablespoons chopped tarragon
300ml (½ pint) chicken stock
1 onion, sliced
4 allspice berries
2 tablespoons redcurrant jelly
1 sachet of gelatine
Salt and black pepper
For the pastry:
500g (1lb 2oz) plain flour
1 tablespoon icing sugar
¼ teaspoon salt
175g (6oz) butter
1 small egg, beaten
Method
1. Cut all the game into 1cm pieces and place in a bowl along with bacon, rum, wine, mushrooms and tarragon. Marinate in a cool place overnight.
2. Put the stock in a saucepan with the onion and allspice. Bring to the boil, then simmer for 30 minutes. Drain the meats thoroughly and add the marinade liquid to the pan. Boil rapidly over a hight heat until reduced to about 200ml (7fl oz). Strain and set aside, reserving the stock.
3. Heat the oven to 160°C (325°F, gas mark 3). For the pastry, sift the flour, sugar and salt into a bowl and make a well in the centre. Put the butter in a small pan, add 200ml (7fl oz) water and bring to the boil. Remove from the heat, stir into the flour mixture and mix to a smooth dough. Cover and set aside for 10 minutes.
4. Lightly grease a 23cm (9in) cake tin and place on a baking sheet. Cut off a third of the dough for the lid and press the rest into a round to line the tin.
5. Spoon the meats and mushrooms into the tin. Roll out the remaining pastry to make a lid, brush the edges with beaten egg and lift over the pie. Trim the edges and pinch together to seal. Then pierce a hole in the centre.
6. Bake in the oven for 1½ hours, then remove from the oven and carefully release the sides of the tin. Brush the pastry with beaten egg and bake for a further 30 minutes. Leave to cool completely.
7. Heat the reserved stock
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