BookDesign.indd 1
30/03/2012 13:45
road kill menu
Monday’s Special
Tuesday’s Special Wednesday’s Special Thursday’s Special Friday’s Special
BookDesign.indd 2-3
30/03/2012 13:45
BookDesign.indd 4-5
30/03/2012 13:45
pan boiled fox lightly simmer for half an hour for added crispness
2 large onions roughly chopped Boned or still-on-the-bone legs of one medium to large fox (cut into 8 pieces if still on the bone) 6 medium sized carrots (cut into thick inch long batons) 6 medium sized courgettes (cut into thick inch and a half long batons) (with flowers if available) 1 tea cup olive oil 2 bay leaves 4-6 whole pepper corns 2-3 pieces of allspice 2-3 lemons 2 large eggs Sea salt (fairly liberal amounts) and ground black pepper Water SERVES: 6-8
In a large saucepan gently brown the onions in olive oil. Add the meat and cook in the onion/oil mix for a few minutes. Add the bay leaves, allspice, pepper corns, salt, ground pepper,juice of one lemon, carrots and a few cups of water to the pan. Cover with a lid and simmer for half an hour stirring occasionally. Add the courgettes. Add more water if necessary. Cook for about another half-hour at a slow but steady boil. Beat the eggs and mix with remaining lemon juice. Gradually ladle off all the hot cooking liquor from the pan and carefully beat it in with the eggs. Return to pan. Serve with hunks of good rustic bread to soak up the juices.
BookDesign.indd 6-7
30/03/2012 13:45
deer stew for a warming winter meal
1 1/2 lb. deer stew meat, cut in cubes 6 carrots, cut in 1/2 inch slices 2 med. onions, sliced 3 med. potatoes, cubed 1 pkg. beef stew seasoning mix 2 bay leaves 1 tsp. garlic salt 1/2 tsp. pepper Flour for coating meat 1/2 c. cornstarch SERVES: 6-8
Coat deer meat with flour and brown in hot bacon drippings on all sides. Pour off fat and pour water over meat, scraping up browned pieces. Put meat, along with vegetables and seasonings, in slow cooker, adding water to cover vegetables. Turn on High for 30 minutes. Reduce to low setting and simmer 6 hours or overnight. When ready to serve, drain all stock into a boiler and thicken with 1/2 cup cornstarch. Serve in bowls with homemade biscuits or bread.
BookDesign.indd 8-9
30/03/2012 13:45
pigeon pie lightly season with organic sea salt for a crisp bitter taste
a 5 fl oz (150 ml) red wine 2 tab!espoons (30 ml) port 6 juniper berries, crushed 2 tablespoons (30 ml) vegetabie oil 4 pigeons 1 oz (25 g) butter 1 tbsp (15 ml) vegetabie oil 1 onion, finely chopped 4 rashers streaky bacon, rinds removed, chopped 12 oz (350 g) chuck steak, trimmed and cut into 1 inch (2.5 cm) cubes 6 oz (175 g) flat mushrooms, thickly sliced few sprigs of parsley, chopped 1/2 tsp dried thyme 12 oz (350 g) shortcrust pastry SERVES: 5-6
Mix together wine, port, juniper berries and oil for the marinade and season with freshly ground black pepper. Remove breasts from the pigeons and cut into large pieces. Put into a non-metallic dish, pour over the marinade, cover. Leave in fridge overnight. Melt the butter and oil in a frying pan, add the onion and bacon and fry gently for 5 minutes. Remove with a slotted spoon, reserve. Remove pigeon from the marinade, drain. Reserve marinade. Increase heat and fry the pigeon and the steak in batches, sealing on all sides. Put the pigeon, steak, onion and bacon into a 2 pint (1.25 litre) pie dish and top with the mushrooms. Sprinkle with herbs, pour over the reserved marinade. Roll out the pastry to 1/4 inch (5 mm) thick, put a pie funnel into the dish. Cut a 1/2 inch (1 cm) strip of pastry and place around the edge of the dish. Brush with water and top with the remaining pastry. Use the pastry trimmings to decorate the top of the pie. Bake at Mark 4 (180째C) 350째F for 20 minutes, then reduce the heat to Mark 2 (150째C) 300째F and cook for a further 1 1/2 hours. Cover the pastry with foil if it browns too much during cooking.
BookDesign.indd 10-11
30/03/2012 13:45
bunny burgers & chunky chips garnish with tomato ketchup for a refined taste
For the chips 2-3 medium sized baking potatoes, peeled, cut into chips 3 tbsp olive oil For the burgers 1 onion, finely chopped 350g/12oz minced rabbit 100g/4oz minced pork belly 4 fresh sage leaves, finely chopped 3 tbsp olive oil SERVES: 2
Preheat the oven to 220C/425F/gas 7. For the chips, bring a large pan of salted water to the boil, add the potatoes and boil for five minutes. Drain, then toss in the olive oil, season with sea salt and freshly ground black pepper and spread out on a baking tray. Transfer to the oven for about 20 minutes, or until golden-brown and cooked through. For the burgers, mix together all of the burger ingredients apart from the olive oil. Season with sea salt and freshly ground black pepper, divide the mixture in half and shape into two large burgers. Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each side, or until golden-brown and cooked through. Serve the burger with the chips and tomato ketchup.
BookDesign.indd 12-13
30/03/2012 13:45
stewed squirrel allow to the boil for a finer taste
2 or 3 mature rabbits or squirrels (dressed) 6 med. carrots (cut into chunks) 1 lg. onion (thick sliced) 1 tbsp. salt 2 tsp. coarse ground black pepper 1 bay leaf 1 tsp. thyme 2 qts. boiling water 4 tbsp. butter 4 tbsp. flour 2 c. stock SERVES: 4
Cut squirrels into serving pieces and place in stew pot or Dutch oven. Add carrots, onion, bay leaf, thyme, salt and pepper. Cover with boiling water. Bring back to a boil, reduce heat. Cover and simmer until meat is tender. Remove meat, set aside. Drain off 2 cups of the stock. In a skillet or saucepan melt butter over low heat. Remove from burner. Stir flour into butter until thoroughly combined and the consistency of paste. Stir in the 2 cups of stock until smooth. Return to medium high heat and cook stirring constantly to boiling. Continue cooking until thickened (about 1 minute). Pour over meat.
BookDesign.indd 14-15
30/03/2012 13:45
you kill it, we’ll grill it
references http://www.cooks.com/rec/view/0,1926,158174254197,00.html http://www.wildmanwildfood.com/pages/recipes. htm#fox http://www.bbc.co.uk/food/rabbit Images courtesy of flickr: http://www.flickr.com/photos/ squarebanks/3557854325/in/pool-980778@N20/ http://www.flickr.com/photos/ lindatreichphotos/4896973523/in/pool-980778@N20/ http://www.flickr.com/photos/ americanidle/2956527449/in/pool-87191027@N00/ http://www.flickr.com/photos/91018475@ N00/10599335/
James Pentland BookDesign.indd 16-17
30/03/2012 13:45