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Tuesday, 18 July 2006
If you fancy a really rich recipe have a crack at this — lardons, red wine, and goose live paté are all in there. Not for the faint-hearted.
Ingredients (serves 4)
2 cock pheasants or 4 partridges
4oz small onions or shallots
4oz streaky bacon lardons
4oz wild mushrooms (morels, ceps, mousserons or flat field)
1 large glass of robust red wine
1 pint of game stock (chicken stock if game stock is not available)
4 slices of bread
2oz goose liver or game pâté
butter and olive oil
Method
1. Roast the game in the hottest oven possible for 30 minutes and rest in a warm place for a further 30 minutes.
2. Place a heavy-duty frying pan on the hob and cover the bottom with olive oil. Heat until the oil starts smoking, then sauté the peeled onions or shallots until golden brown and tender, then keep warm with the game.
3. Sauté the bacon lardons and mushrooms until crisp and place with the onions.
4. Place the pan back on the stove and de-glaze the residue with red wine. Reduce the liquid by half, then add the game stock. Reduce the liquid by half again until syrupy. 5. Toast the bread on both sides and cut into circles with a pastry cutter. Spread with beaten pâté or goose liver and keep warm.
6. Remove the breasts and legs from the carcases and arrange one leg and one breast on the bread crouton, reheat the sauce to boiling point and whisk in the cold butter to a shiny finish. Pour sauce over the arranged game, surround with sautéed vegetables and garnish with parsley or coriander.
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