Three delicious game bird recipes to mark the end of the shooting season

The season has ended but you can still enjoy the fruits of your labour in the kitchen. If you have some pheasant, grouse or partridge in the freezer here are some delicious game bird recipes that will get your mouth watering.

James Martin’s roast pheasant with cider and bacon

game recipe image birdThis recipe by Saturday Kitchen star James Martin will bring you right back into the field. The sweetness of the cider and apples brings out the richness of the pheasant and the creamy sage sauce will warm your cockles on a winter’s night. We recommend that you serve with some pillowy mounds of mashed potato. If you are cooking more than one pheasant it’s best to stick with the same type of bird – so a brace of cocks or hens. Pheasant hens tend to roast better than pheasant cocks, which can be tougher and require longer cooking times.

To see the full recipe click here.

Jamie Oliver’s partridge kiev

2hxR7EixqJEBYVg22m7RrSPartridge is the game bird that takes most like chicken, which makes it a great introductory dish to game. Jamie Oliver’s Partridge Kiev is perfect if you want to make a dish in advance and it keep for a week or two. This celebrity chef states “it’ll keep in the fridge for two weeks, or a couple of months in the freezer.” It can be a fiddly recipe but it will be worth it. We recommend that you serve with a salad or home-made chips.

To see the full recipe click here.

Stevie Parle’s roast grouse with porcini, tomatoes and red wine bruschetta

game recipe porchiniStevie Parle, a protégée of London’s River Café and owner of Dock Kitchen, is a huge grouse fan: every year he serves up a lip-smacking melody of grouse dishes. This dish brings a little bit of the Mediterranean to the grouse moors. If you are roasting a young bird you will only have to cook it for 10 minutes – older birds may need longer. First brown the grouse well and transfer to a roasting tin. Then make the porcini and tomato sauce. Once made, add to the grouse and roast for ten minutes. Serve with a slice of sourdough bread.

To see the full recipe click here.

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