Monthly Archives: November 2012

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Attracting Wild Birds to your Garden

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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

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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

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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

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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

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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

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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

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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.

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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 →