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Game Cookbook: Poacher's Pot Cookbook

Game Cookbook: Poacher's Pot Cookbook

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Game Cookbook: Poacher's Pot Cookbook

95 pagine
49 minuti
Apr 6, 2012


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.

Apr 6, 2012

Informazioni sull'autore

James Newton is currently teaching film and television studies at the University of Kent and at Canterbury Christ Church University. His doctoral research focuses on the topic of Anarchism and cinema. His other research interests include horror, westerns, the avant-garde and oppositional culture. He is also a practising film-maker and his work includes both experimental and narrative work.

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Game Cookbook - James Newton




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.


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


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


Mixed Game Pie


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


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

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