Monthly Archives: November 2012

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Attracting Wild Birds to your Garden


Having wild birds in your garden has many benefits. As well as being enjoyable to watch and listen to, they also keep pests such as earwigs, slugs and snails at a manageable level. Rural and urban gardens appear twice as beautiful when there are regular visits from wild birds – though I live in the Continue Reading →

Sloe Gin Braised Ham

20101215-ham-tasting - 30

Ingredients 3.5kg ham or gammon joint 250ml apple juice 1 small onion 1 stick celery 1 star anise few peppercorns For the Glaze 2 tablespoons dark brown soft sugar cloves 200ml sloe gin Method Soak the ham overnight in cold water to remove excess salt. Drain and weigh the ham. Put the ham in a Continue Reading →

Roast Wood Pigeon Salad with Pears


B Ingredients 4 oven-ready wood pigeons 8 juniper berries, crushed 2 lemons (zest of half a lemon, juice of 2 lemons) 4 sprigs fresh thyme, leaves only 100ml/3B=oz hazelnut oil, plus extra for drizzling salt and freshly ground black pepper 50g/2oz butter 50ml/2fl oz gin 50ml/2fl oz reduced chicken stock 1 tsp soft brown sugar Continue Reading →

Pheasant Casserole with Celeriac and Apple Mash

Pheasant Casserole with Celeriac and Apple Mash

Ingredients 30g/1oz butter 2 tbsp vegetable oil 4 pheasant breasts 1 red onion, peeled and sliced 1 clove garlic, peeled and crushed 125g/4oz smoked streaky bacon, derinded and chopped 1-2 tbsp plain flour 150ml/5fl oz dry cider 450 mls /15fl oz chicken stock 1 tbsp cider vinegar 1 sprig thyme 1 bay leaf 500g floury Continue Reading →

Woodland Spiced Rosehip & Beetroot soup

Ingredients 250g/9oz whole, frost-softened rosehips, washed 1-2 tbsp vegetable oil, for frying 5 hogweed seeds, dried 3 sections of wood avens root, finely chopped 1 large onion, chopped 4 raw beetroot, peeled and sliced 1 red chilli, chopped 1 garlic clove, crushed 5cm/2B=in piece fresh root ginger, peeled and sliced 500ml/17fl oz boiling water salt Continue Reading →

Loin of Venison in a Sloe Gin & Blackberry Glaze


Ingredients 1 kg/2lb 2oz venison loin, fat trimmed 1 tbsp olive oil 1 tsp dried thyme 250g/9oz pancetta, thinly sliced 1 tbsp vegetable oil 2 tbsp sloe gin 200ml/7fl oz reduced beef stock 6 juniper berries, crushed 200g/7oz blackberries knob of butter salt and freshly-ground black pepper Preparation method Preheat the oven to 180C/350F/Gas 4. Continue Reading →

Braised Whole Shoulder of Venison with Haricot Beans


Braised whole shoulder of venison with haricot beans, sweet peppers and tomato cassoulet Braised shoulder of venison 2 medium shoulders of venison (fallow or roe) 1 large onion 2 cloves of garlic 2 tins of chopped tomatoes 2 red chilies 4 Romano peppers 4 fresh plum tomatoes 1 can of haricot beans 2 glasses of Continue Reading →

Rabbit & Pearl Barley Stew


Ingredients 1 wild rabbit, cut into serving pieces seasoned flour, for dusting 2 tbsp vegetable oil 150g/5B=oz pancetta 1 large onion, chopped 1 clove garlic, finely chopped 1 small fennel bulb, sliced into 5mm/B

Sloe Gin & Blackberry Jelly


Ingredients 4 gelatine leaves, broken up and soaked in warm water 600g/1lb 5oz blackberries 400ml/14fl oz water 4 tbsp caster sugar B= lemon 150ml/B< pint sloe gin Preparation method Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1B= hours. Place the blackberries, Continue Reading →

Corkcicle?… Genius.

Corkcicle - wine chiller, gadget

Warm white wine is one of my biggest dislikes; in fact it’s up there with skinny jeans on men, taxes, and traffic-jams. I “borrowed” one of these from the store room at Fur Feather & Fin so I could give it a try and write an honest review. I was expecting something akin to the Continue Reading →