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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Other Recipesarrow Shooting Crumble
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Shooting Crumble
Created by admin, Monday, 29 November 1999
Description
Simple and delicious recipe using just the pheasant breasts.

Ingredients
At a glance
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Methods/steps

Ingredients

4 pheasant breasts

1 glass of white wine

1 pint / 570 ml of chicken stock

3 1/2 oz / 100 g of butter

3 1/2 oz / 100 g of plain flour

1/2 pint / 275 ml of double cream

1 pot of creme fraiche

7 oz / 200 g of streaky bacon

a packet of plain crisps per person

fried breadcrumbs

salt and pepper

Notes

200 deg C, 400 deg F, gas mark 6
Shooting Crumble

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 1 Hours & 0 Mins

Bake the pheasant breasts in the stock of 20 minutes then strain the stock and keep.

Chop up the breasts.

Make a sauce with the butter, flour, double cream, sotck and creme fraiche. If it is very thick add some milk to thin it.

Pour over the pheasant breasts.

Grill the bacon until crispy and then chop it, add to the breadcrumbs and crushed crisps and mix lightly
Place these on top of the pheasant mix and bake fo3 30 minutes.

Serve with a mixed salad.

Serving Suggestion

Serve with a mixed salad
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