Cook and enjoy what you shoot or catch

[Euilleam 8]

The very best reward any sportsperson can get is a fine meal from what has been harvested from the land, air or water by him/her, especially if it shared with family or friends.

 

My sporting days are long gone by but my culinary tastes and (hopefully) ability is just as focused now, as they were nearly eighty years ago.

 

With this in mind I would like to try to share some of the old recipes used in the Highlands for cooking 'poached' fish, fowl or game with you, hence my venturing into a 'new topic' on this site.

 

My ability on this infernal machine is limited and forgetfulness does not help so I'll apologise for my misprints and mishaps in advance.

 

Initially I would like to attach a photo or two (God willing) to this spiel for reader's reactions. So here goes!

 

The actual recipes will be posted if this goes OK.

 

Pot roast duck, venison stew and pot roast partridge will hopefully appear in that order

 

I am confused.

 

All the best.

 

Euilleam

Edited November 28, 2012 by Euilleam

[socks 32,253]

Sounds good to me be interested to see the recipes ..........

[bell 3,591]

Sounds good to me be interested to see the recipes ..........

 

The duck and partridge look very appealing Euilleam......think i may pass on the stew if thats okay with you .

 

Would like to hear some tales as to how these fayre may have been aquired in your younger days

[Euilleam 8]

Thanks folks,

 

Tomorrow I'll ask my 'young' neighbour to help me provide the info.

 

I have all the recipes logged so it will be a doddle for him.

 

Len comes round for an Irish Coffee most afternoons around four so it will be after take.

 

Cheers.

 

Euilleam

[CWN-HELA 228]

I have a duck in the over now been cooking slow for 2hours , my mouth is watering haha the other nite i pan fried pheasant breast with olive oil and butter threw some onions inn when cooked threw it all on plate with juice and eat it with bread, it was gawjus and there is loads more hanging in the shed?...

[jayhawk 41]

Well done that man, my kinda guy, I enjoy my sport and seeing my dogs work is just the best reward and in second place comes eating the countryside fayre I provide for the table from feather to fur my kids enjoy game no end and show great interest in field sports I'm always trying new recipes and look fwd to yours

 

Please grace us with some stories also

 

Good sport

 

Good eating

 

Jason

[Euilleam 8]

Thanks Jason,

 

Great that your family likes your produce. Too many kids are too fussy over eating what we are able to procure from the land.

 

Regards.

 

Euilleam

[Euilleam 8]

 

 

Here is my recipe for POT Roast Duck Enjoy!

Pot Roast Wild Duck

 

 

Before shotguns became readily available and affordable male members of cottar families used various methods for catching wild duck, one of the most popular was a shore net.

 

This contraption was merely a long light twine mesh suspended just above the high tide level from the shore out to a post driven into the sand. Overnight, especially during the moon, birds flighting just above the water and parallel to the shoreline, were caught in the mesh where they hung until dawn. The shore net however was indiscriminate and many species of sea birds were caught.

 

Mallard ducks were most highly prized and would end up in the soup pot, as this was the only pan the Cottar owned big enough to hold a couple of birds for pot roasting.

 

Method; Pluck and clean the birds then wash out with salted water and allow to drip. Next put the pan on the heat and chuck in a few ounces of dripping or lard. When the fat is really hot put in one duck at a time, turning it over until thoroughly browned, repeat the process with the second bird, remove them from the pan temporarily. The vegetables from the garden go in next, carrots, some pieces of swede and an onion. When they too have browned put the birds back in and pour some hot water over the lot; not too much, they are not meant to boil! Simmer gently for at least two hours, stirring occasionally and check regularly that the pan is not going dry. If it is low in moisture add more water but not more fat, give the contents a good stir. Serve with piping hot fluffy mashed potatoes, mashed turnip and gravy made from the pot roast duck stock, a real feast.

[Euilleam 8]

Wild Venison Stew

Use the same procedure for your venison stew as you do for casserole except the meat is floured more and the browning is done in a stew pan so you do not remove the cuts after they have been sealed. Add the vegetables of your choice plus some water, stir everything around to make sure the flour does not become lumpy or stick to the bottom of your pan. Pay close attention to this until the whole lot in the pan has reached boiling point.

Check the level of the liquid; remember the white flour will thicken as it absorbs the liquid while at the same time exchanging flavours. This dish is wonderfully rich and very satisfying and can be eaten with chunks of brown bread or oatcakes. Don’t forget the dram!

[Euilleam 8]

Pot Roast Partridge

 

 

Now here we have something that can been described as being ‘out of this world’ taste wise.

 

Partridges are just a wonderful tasty dish and each bird is just the right size for one person to eat comfortably.

 

Pot-roast the partridges in the aforementioned Pheasant recipe but for a lesser time. Make thick gravy, remove the cooked birds and keep in a hot oven. Use my recipe to make some dough balls carefully place individual balls into the hot gravy. Baste the dough balls using a large spoon, cover with the lid and allow them to cook. Do be careful when you are dishing up that they do not stick to the pan base.

 

It’s not really necessary to supplement the meal with spuds, but you can do so if you wish.