Country Recipes: Wraps, Pasties and Kebabs

The weather is warming up, and with good weather comes dining al fresco! We love a picnic in the sun, sitting in the gorgeous British countryside and eating tasty food with family and friends. We have put together a couple of country recipes that are ideal for a picnic and have a fantastic game meat twist to them!

Picnic in the British countryside

Venison and Pomegranate Wraps

Delicious, easy to make and a great alternative to the picnic sandwich, these wraps filled with venison loin, pomegranate seeds and homemade slaw are a delicious way to enjoy venison in the summer.

Pomegranate to use in venison and pomegranate wrap

Ingredients

500g venison loin

8 tortillas – use corn, flour or vegetable tortillas based on your preference

50g shredded carrot

50g shredded savoy cabbage

50g pomegranate

One onion, cut into slices

Cumin

Cornish sea salt

Milled black pepper

Method

  1. Season the venison with salt, pepper and cumin, then sear in a hot pan for two minutes on each side
  2. Place in a hot oven (200 degrees Celsius) for two minutes
  3. Remove from the oven and allow to rest for five minutes.
  4. Mix the carrot, cabbage and onion together to make the slaw.
  5. Warm the tortillas
  6. Slice the venison and place it on the tortillas and top with the slaw. If you want, add mayonnaise to the slaw.
  7. Finish with the seasoning and pomegranate seeds, and wrap the tortilla around the ingredients. Use a toothpick to keep it together, so you can pack them for a picnic.

Pheasant and Walnut Pasties

This pheasant pasty is bursting with flavour, using the popular game meat with root vegetables and potato. Making it requires a bit of prep time, but no master cooking skills and you can save time by using ready-made pastry too.

Pheasant and walnut pasty

Ingredients

For the pastry

110g cold butter

170g plain flour

1 large egg yolk

Pinch mixed dried herbs

Sea salt

For the filling

10g unsalted butter

500g pheasant breast and thigh meat, diced

50g smoked bacon lardons

150g root vegetables (potato, carrot, swede etc.) diced

20g onion, finely diced and softened in oil

50g walnut halves

5g dried mixed herbs

5g crushed juniper

1 measure port

200ml game stock

5g corn flour

3 egg yolks for egg wash

Poppy seeds to sprinkle

Method

  1. For the pastry, cut the butter into small pieces in a bowl. Sift the flour over it and rub together until the mixture resembles breadcrumbs.
  2. Add the egg yolk, herbs, salt and splash of old water. Mix together gently until it forms a dough. Leave in the fridge until you are ready to roll it out.
  3. For the filling, put a bit of butter into a thick bottomed pan and fry the pheasant, bacon, root vegetables and onion until golden brown.
  4. Add the walnuts, herbs and juniper, stirring thoroughly. Add the port and stock.
  5. Bring the mixture to the boil then simmer for five minutes.
  6. Mix the cornflour with cold water and use it thicken the sauce. Add the seasonings and leave the filling mixture to cool.
  7. Remove the pastry from the fridge and roll out onto a floured surface until it is 5mm thick. Cut 15-20cm discs.
  8. Glaze the rim of each disc with the egg wash, and place two or three dessertspoonfuls of the cooled pheasant mixture in the centre. Lift the sides of the pastry to close in the mixture, crimping the edges together to seal it.
  9. Brush the egg wash over the pasties, sprinkling them with the poppy seeds. Place them on a greased baking tray and chill them for 20 minutes.
  10. In a preheated onion at 200 degrees Celsius, cook the pasties for about 12 minutes until they are crisp and golden brown. They can be served hot or cold.

Grouse Kebab and Cauliflower Couscous

Have something different and tasty on your picnic with these grouse kebabs that go well with a homemade cauliflower couscous. Packed with flavour, it is a fantastic addition to any summer picnic or barbeque.

Grouse kebabs being cooked for a picnic

Ingredients

4 grouse breasts

Salt and pepper for seasoning

1 cauliflower

1 red onion finely diced

2 lemons for zest and juice

1 pomegranate

½ bunch of mint

25ml olive oil

Method

  1. Cut the cauliflower into florets and put them in a food processor until it is broken down to the size of couscous. Add the other ingredients, excluding the grouse and pomegranate seeds, mixing them together and season with lemon juice.
  2. Dice the grouse breast into 2cm squares, seasoning them with salt and pepper and brushing on the olive oil. Thread the strips onto skewers and leave in the fridge to chill.
  3. Light the oven grill or use a charcoal grill and cook the grouse kebabs over the direct heat for about three minutes on each side.
  4. Let the grouse meat rest before serving alongside the couscous. Garnish with the pomegranate seeds. Greek yoghurt is a great side to have with the kebabs too.

If you cook up these recipes for your picnics, let us know how they go by sharing a pic with us on Facebook! In the meantime, take a look at the country clothing we have available on our online shop, perfect for spending time outdoors in the countryside, and we also have several items that can make your picnic perfect!

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