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Menu
Ingredients : For the Pastry Case :- 3 oz. / 84g. Butter cut into pieces. 5 oz. / 140g. Plain Flour. Seasoning. 3 oz. / 84g. Parmesan Cheese. And, for the Filling :- 2 Leeks, washed and chopped small. 4 Rashers of Smoked Back Bacon cut into small pieces. 2 Pheasant Breasts cut into small […]
Ingredients : 25g / 1 oz. Dripping or Butter. 50g / 2 oz. Streaky Bacon cut into small pieces. 3 Partridges. 1 Red Cabbage. 2 Cooking Apples peeled, sliced and diced. 225g / 8 oz. Chestnuts (fresh, tinned or vacuum-packed). Salt and Pepper. 450 ml / ¾ Pint Red Wine. Recipe : Melt the fat […]
Ingredients : For the Pheasant Marinade :- 6 Craigadam Pheasant Breasts cut into strips. 1 Clove of Garlic, finely chopped or grated. 3 Lemons’ Grated Rind (zest) and the lemon juice. 1 large piece of Ginger grated. Drizzle of Olive Oil. And, for the Lemon Sauce :- 2 Cartons of Crème Fraiche. Juice of 6 […]
Method for Lamb Place leg of lamb in roasting tray. Make small incisions & push in slice of garlic. Sprinkle lamb with rosemary dried or fine. Cook in hot oven uncovered for approx 1 hour. Make gravy with juices. Ingredients : 1lb frozen spinach. 3 slices of bread into breadcrumbs. ½ lb diced apricots. Salt […]
Method for Duck Put duck in a roasting tray, put apple or ½ orange in cavity. Pour over apple or orange juice. Cover then cook for approx one to one and half hours. Ingredients : 8oz. fresh or frozen raspberries. ¼ pint wine vinegar. 1-tablespoon caster sugar. Approx ½ pint chicken stock. 2 teaspoon corn […]
Ingredients : 45g Scottish lamb gigot, cubed. A few sprigs of fresh rosemary. 8 shallots, peeled and halved depending on size. Approx 100g button mushrooms. 1 green pepper cut in chunks. Freshly milled pepper. 30mls (2 tblsp) olive oil. 1 bottle Knockendoch Sulwath Ale. Galloway Lodge Poachers Pickle. 8 skewers. Recipe : If using wooden […]
Ingredients : Smoked partridge/ smoked pheasant breasts. 2 carrots peeled and grated. 1 bunch radishes, washed & trimmed. 1 bunch watercress, washed & stalks trimmed Small bunch chives, snipped. 2 rashers of bacon, grilled until crispy & snipped into strips. Dressing : Freshly milled pepper. 4-tblsp olive oil. 1 tblsp red wine vinegar. Half a […]
Place in roasting tray, put apple in the cavity and pour apple juice over. Cook in medium oven approx one hour, if cooking more than one pheasant it takes a little longer. Make gravy from juices, adding apricot jam or red current jelly. All root vegetables are wonderful with pheasant.
Ingredients : 1 partridge per person. 2 onions. Salt and pepper. Flour. 2 carrots. 2 parsnips 1 small turnip. Chicken stock. Sunflower oil. Red currant jelly. Recipe : Dice all veg and put into roasting tray add a little oil and mix. Cook in medium oven for 10 minutes, take out and add flour, chicken […]
Place haunch in a roasting tray and pour over apple juice. Cover venison. Does not need marinating as venison is very tender. Roast in medium oven for approx 1-½ hours. Make gravy using juice from venison, add a little flour, water from boiled vegetables or beef stock, red current jelly, salt and pepper, add a […]
