SALMIS OF GAME BIRDS

Norfolk - - COMPETITIO­N -

In­gre­di­ents

1 pheas­ant, 1 par­tridge, 1 pi­geon Bunch of fresh thyme

2 sticks cel­ery 1 car­rot

1 onion

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.

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