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    Game Cookbook: Poacher's Pot Cookbook
    Game Cookbook: Poacher's Pot Cookbook
    Game Cookbook: Poacher's Pot Cookbook
    Ebook95 pages55 minutes

    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.

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateApr 6, 2012
    ISBN9781476318882
    Game Cookbook: Poacher's Pot Cookbook
    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.

    Read more from James Newton

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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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