Game Cookery.pdf

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In memory of John, a true countryman and my inspiration
The author would like to thank
Sporting Gun
and
Shooting
Times
for their kind permission to reproduce recipes which
have featured in these publications
Foreword
Cookery writers would appear to breed faster than the proverbial rabbit. It would
seem that there are more people giving cookery hints than actually sitting down at a
table to eat. We live in a world full of experts, but sadly many are rather more expert
at projecting themselves than they are in their chosen field.
It gives me special pleasure, therefore, to have the opportunity of shedding a little
light on a very charming (not to mention attractive) someone who really does have
something to offer.
Under the guise of Guidwife, Angela has been providing monthly recipes for
Sporting Gun’s
‘Sportsman’s Kitchen’ for nearly four years. In view of her continuing
originality it is hardly surprising that she has built a keen following in shooting
circles.
What is surprising is that Angela has had no formal training. Her inspiration has
been an interest in cookery, combined with a good supply of game from the three
hungry males who share her house. Their excellent condition offers the perfect
advertisement for Angela’s kitchen skills—the young boys are growing upward at a
rate of knots, while hubbie John (a well-known sporting writer) fights a running battle
against growth in a different direction.
We’ll blame the latter dilemma on the ballast, for Angela has a keen and genuine
interest in health and fitness, a fact reflected by her recipes. She quite rightly points
out that game, fowl and fish offer some of the healthiest meats you could wish for.
You will find her dishes imaginative, inexpensive and with enough variety to suit
all occasions. Moreover, they have all been given the ultimate seal of approval by the
traditional method—her own dining table.
Rather than being another book from a well-known cook or actress simply lending
her name to yet another assortment of casseroles and coq variations, this is the real
thing. And for that there’s no substitute.
MIKE BARNES
FORMER EDITOR,
Sporting Gun
Note: Sadly John died in 2012. The young boys are now grown men who follow their
father’s love of fieldsports and the countryside, and have become competent cooks.
Grouse
Entrée
The aims of this book are twofold. Firstly, for those who shoot and fish and regularly
bring home an assortment of game and fish for the table or freezer. It can be a
daunting prospect to deal with six brace of pheasant, a dozen pigeon or a bagful of
trout, but with high meat and fish prices, food that is full of flavour and additive free
is a welcome bonus and should not be wasted.
Secondly, it is for those who have never cooked game before because they
considered it too expensive, too highly flavoured or too difficult to prepare. Game
need not be any of these; it is becoming more widely available to non-shooting
families, either oven-ready from the supermarket or in feather or fur from the butcher
or game dealer. Leading supermarket chains are now selling a wide variety of oven-
ready game in season. Each pack is clearly labelled with the age, species and a
suggested cooking method; leaflets with recipes are often available. Because this
game is sold oven-ready and only the best quality is offered, this does mean that the
price is of necessity higher than game bought unprepared from the butcher or game
dealer. The fact that game no longer carries the old label of exclusiveness and is now
gracing the table of a much wider section of the public can only be good news for the
shooting man, game dealer and consumer.
There are endless ways of cooking game; it is appropriate for everyday family
meals, Sunday lunches, special occasions, for picnics or barbecues. Most experts
would agree that young game which has been cleanly shot is best cooked plainly and
simply; a young roasted bird takes some beating, but there are times when the game
is old or badly shot when it calls for more careful cooking to do it justice. This is
when you can experiment with different casseroles, pot-roasts, pies and soups, trying
new combinations of ingredients to include vegetables, fruits, herbs and spices.
As game birds tend to dry out easily in the cooking, the French method of roasting
is ideal for them. For this the birds are roasted covered, with stock or wine added,
instead of the dry-roast method so popular in the United Kingdom. A ‘self-basting’
roasting tin produces a similar result and is ideal for pheasants and all the small
game birds. A pressure cooker is an invaluable aid to the game cook for preparing a
complete meal quickly; a rabbit stew, for example, may take as little as 25 minutes
to cook, and the gravy will be rich and well flavoured. It is also useful for the initial
cooking of a tough old hare or ‘fork bender’ cock pheasant. This will help to tenderise
the meat before you begin to follow the recipe.

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