SALMIS OF GAME BIRDS
1 pheasant, 1 partridge, 1 pigeon Bunch of fresh thyme
2 sticks celery 1 carrot
25ml extra virgin olive oil
50g butter 100g streaky bacon, in the piece if possible
50g wild mushrooms
25g baby onions (frozen are fine) 50ml port
25ml Cognac 250ml chicken stock 25g butter, 25g flour for the cold roux Parsley
Preheat the oven to 160c Gas 4
2 You should have the breasts on the bone, then the legs and bones on the board. 3 Place the 25ml oil and 50g of butter in a large saucepan. Fry off the bird crowns with the thyme. 13 Make the cold roux. Mix the 25g of soft butter with 50g plain flour. 4 When the skin has browned, add the legs and the bones. Fry to brown off the bones. 14 Remove the crowns of pheasant, pigeon and partridge from the pan. Put to one side, cover with foil and rest for 10 minutes. 5 Chop the onion 10 Cut the smoked bacon into lardons
20 Add a final 25g of butter, stir to dissolve. Add the chopped parsley. Mix and place in a serving dish. Serve immediately.
17 Remove the breast meat from the crowns, add to the pan with the bacon, mushroom and onions.
15 Add the port and brandy to the pan with the bones, legs and vegetables. Bring to the boil.
1 Butcher the birds. Remove the legs and the carcass undercarriage.
16 Add the stock, bring to the boil and boil to reduce the volume by half.
19 Return the pan to the heat and stir in the butter and flour mixture to thicken the sauce.
12 Add the torn wild mushrooms, Add the baby onions Fry for five minutes to colour.
18 Strain the liquor from the saucepan onto the breast meat
11 Fry quickly in a dry pan to crisp.
6. Dice the celery and the carrot
9 Place in the oven. Cook for 15 minutes.
8. Fry for 5 minutes then place on the lid
7 Add the chopped vegetables to the pan.