Falconry Recipies

[Forum Widow]

PHEASANT SOUP

Pheasant soup is a traditionally British soup and is both tasty and nourishing. It is best made with an old bird which is too tough for cooking by an other method.

4-6 servings

6 pints cold water
1 medium sized onion, quartered
2 large carrots, scraped and coarsley choped
2 celery sticks, with leaves, hlaved
1 parsnip, peeled and coarsley chopped
2 leeks, trimmed and coarsley chopped
4 peppercorns
2 teaspoons salt
2 teaspoons sugar
1 old pheasant

4 tablespoons of dry sherry
4 tablespoons diced croutons

Garnish -
4 parsley sprigs
1 thyme spray and 1 bay leaf tied together

In a large heavy saucepan, bring the water to the boil over high heat.
Add the onion, carrots, celery, parsnip, leeks, peppercorns, salt, sugar, pheasant and garnish.
When the water comes to the boi again, cover the pan, reduce the heat to low and simmer the soup for 4 hours.
Remove the pan from the heat. Remove and discard the pheasant. Strain the soup into another large saucepan, disgarding the vegetable and seasonings.
Put the pan over moderately high heat, stir in the sherry and bring the soup to the boil. Remove the pan from the heat.
Ladle the soup into warmed, individual bowls, garnish with the croutons and serve immediately.


Enjoy:heart: If anyone does attempt any of these please feed back good or bad!

Sam

[buzzbee]

Might have to try that this season. Thanks Sam:supz:

[LurcherCFC]

will try that thanks. anymore:supz:

[BlackShaheen1]

keep them comeing im starveing

[Harris]

Take 1 well trained Hawk and add 1 experienced falconer,allow the mixture to mature for a few seasons then gradually blend in 600 acres of fresh land, add one Springer Spaniel, (Seasoned) and carefully work the mixture until quarry is seen on the top. Quickly slip in the Hawk and prepare to make in! Finally add some Alcohol (to taste) and relax at home whilst the whole memory of a days Hawking gently boils away :lol:

[GyrXPeales]

Take 1 well trained Hawk and add 1 experienced falconer,allow the mixture to mature for a few seasons then gradually blend in 600 acres of fresh land, add one Springer Spaniel, (Seasoned) and carefully work the mixture until quarry is seen on the top. Quickly slip in the Hawk and prepare to make in! Finally add some Alcohol (to taste) and relax at home whilst the whole memory of a days Hawking gently boils away :lol:

Arrrrr Matey! PMSL Now that's something you can sink your teeth into. The perfect entree to go with Sam's soup.
Nice one Simon!:supz:
Best Regards,
Jeff

[Forum Widow]

Now that Duck season has arrived I thought it would be appropriate to put this recipe on the forum.
Firstly, make sure you have a bird that is capable of catching duck, failing that just nick one out of the other half’s freezer when they are on the forum.:twisted: Don’t worry they wont know, especially if you are a widow they only have eyes for the 17” monitor.:roll:

DUCK IN A RING
Roast Duck in a slightly spicy orange sauce, surrounded by a ring of rice, served with a crisp salad. It is a superb dinner party dish, so invite your friends round whilst the other half on the forum. They wont notice.

Serves 4

1 x 6lb Duck
Half teaspool salt
Quarter teaspoon black pepper
Juice of half a lemon
Sauce –
2 tablespoons butter
2 tablespoons flour
10 floz stock prepared from the duck giblets
6 floz orange juice
1and half tablespoons of white wine vinegar
4 oz raisins
pinch of ground cinnamon
pinch of ground ginger
half teaspoon salt
a few drops of red or yellow food colouring
Rice –
1 tablespoon butter
1 shallot finely chopped
12 oz long grain rice washed soaked then drained
3 cups water
half teaspoon salt
rind of 1 lemon, cut into thin strips
1 tablespoon sugar
Garnish –
2 oz blanched slivered almonds
1 orange peeled and in segments
6 parsley sprigs

Pre-heat oven to very hot gas mark 8, 230c
Prepare the duck for roasting by clipping the wing ends, neck, and make sure the wings and legs are close to the body. Prick the skin around the thighs, back and lower breast. Rub the cavity with the salt and pepper and sprinkle in the lemon juice. Close the cavity with string or a skewer. Place the duck in a roasting tin and place in oven. Reduce the heat to mark 5, 190c.
Roast the duck for 1 and half hours. While the duck is roasting, prepare the sauce. In a saucepan melt the butter. Stir in flour and stir for 2 minutes. Remove the par add the stock orange juice and vinegar. Stir. Bring back to boil them simmer for 2 to 3 mins until sauce the thick and smooth. Add the raisons, cinnamon, ginger and salt. Add a few drops of colouring. Remove from heat and allow cooling.
To prepare rich melt the butter, add the shallot and fry for 4 mins. Add the rice and stir well to coat in the butter sauce. Reduce heat to low and cook rice until beginning to brown. Add the water, salt and lemon rind. Bring back to boil then simmer for 15 mins until rice fluffy n dry.
Remove the duck from oven and allow to cool. Cut into serving pieces. Arrange the duck pieces in the centre of a shallow dish. Surround it with a ring of rice. Reheat the sauce on low heat then spoon over the duck pieces. Sprinkle with almonds and decorate with orange segments. Garnish with parsley sprigs and serve.

Enjoy.:lol:
Sam.

[GM090158]

Excelent, Keep them coming:supz:

[Forum Widow]

Quails with orange stuffing


The pungent flavour of the stuffing permeates the flavour of the quail and makes this dish both rich and succulent. Serve with rice and roast potatoes

4 quail - oven ready
1 teaspoon salt
half teaspoon black pepper
4 slices streaky bacon
2 oz melted butter.

Stuffing:
1 oz fresh brown breadcrumbs
1 small onion finely chopped
juice of 1 orange
1 teaspoon brandy
2 teaspoons orange flavoured liqueur
quarter teaspoon dried rosemary
quarter teaspoon dried basil

preheat oven to hot 220c gas mark 7
first make the stuffing. in a small mixing bowl, combine all the stuffing ingredients, beating with a fork until they are well mixed.
rub each quail, inside and out, with the salt and pepper. spoon equal amounts of the stuffing into each cavity and secure with string. wrap a bacon slice around each bird.
arrange the quails in a medium sized roasting tin and pour over the melted butter. place the tin in the oven and roast the quails for 20 - 25 mins or until the flesh is tender when pierced with the point of a sharp knife and the juices that run out clear.
remove the roasting tin from the oven and transfer the quails to a warmed serving dish. serve immediately.

Enjoy.