Shooting UK is your complete shooting resource. From gun reviews to shotgun licence and firearms certificate information, to clay pigeon shooting, game shooting, shooting lessons and gundog training.
Tuesday, 25 July 2006
If your a wildfowling haggis fan, here's the perfect solution for the next Burn's night
Ingredients
25g/1oz softened butter
1 young greylag goose, oven-ready, approximately 1.8kg/4lb
Salt and pepper
450g/1lb haggis
150ml/1/4pt orange juice
Rowanberry jelly
Orange rings for garnish
Method
1. Spread the softened butter on the goose breast and sprinkle with salt and pepper. 2. Place the haggis inside the goose. Fix the legs to the parson's nose with string. 3. Place the bird breast side down in a roasting tin and pour over the orange juice. Cook in a pre-heated oven at 180°C/350°F/gas mark 4 for one hour. 4. Turn the bird on to its back and baste with the juices. Cook for another hour. Remove the goose and keep hot. Add the rowanberry jelly to the pan juices and season with salt and pepper to make a gravy. 5. Carefully remove the haggis from the goose, cut into slices and carve the goose. Garnish with orange rings and serve with mashed potatoes, parsnips and rowanberry jelly.
The new self-loader from Fabarm exhibits the latest in shotgun... Read more
The first ever FWAG Cymru conference debated how land managers can hel... Read more
Don't miss this week's issue (on sale Wednesday 16th May). FREE PRIZE DRAW: Win a Browning T-bolt.22 and Winchester ammo. Graham Downing gives his tips on where to find the best foreign sport! For all this and a whole lot more buy your copy today!
Save up to 31% on a subscription to Shooting Times & Country Magazine, subscribe today and perfect gift this Christmas.
Comments