Just done my bit

[henry d]

Yes, a little smug, but we just had a harvest festival at our local Church and I provided the "Taste of game" as an aside to all the other veg type produce and it seemed to go down well.

First was an, and I apologise for the chefy terminology an Amuse-bouche of squirrel flash fried then simmered in white wine then finely chopped and mixed with a little cherry jam and some thyme and served on a small square of shortcrust pastry.

Next was an old cock pheasant done Coq au vin style with redwine and shallots(I left out the mushrooms) , third was a pie made from a young hares saddle and legs with a shortcrust base and puff top.

Then we moved into meatiness with woodpigeon fillets kebab style(olive oil, garlic and rosemary) then roe fillet medallions simply griddled with olive oil.

 

I didn`t tell them what it was until after I had finished cooking all of it and when I did there were a few raised eyebrows, but I only had 3 people out of around about 100 refuse to try any of it and of those who tried it none didn`t like it.........they were just surprised that fluffy Mr.Nutkins et al. were indeed a tasty lot

 

My advice is to get out there and let the masses know what is tasty and what is mass produced

[Billy.]

I think people really lose touch with the fact that meat which isn't usually in a supermarket is still edible.

 

Good on ya

[Barn_Owl]

You can cook for me any time Henry

[henry d]

You can cook for me any time Henry

 

No job too small, no fee too large

[markbivvy]

Good do M. sounds like you have been busy.

[Evil Elvis]

Well done dude!!

[chrispti]

Yes, a little smug, but we just had a harvest festival at our local Church and I provided the "Taste of game" as an aside to all the other veg type produce and it seemed to go down well.

First was an, and I apologise for the chefy terminology an Amuse-bouche of squirrel flash fried then simmered in white wine then finely chopped and mixed with a little cherry jam and some thyme and served on a small square of shortcrust pastry.

Next was an old cock pheasant done Coq au vin style with redwine and shallots(I left out the mushrooms) , third was a pie made from a young hares saddle and legs with a shortcrust base and puff top.

Then we moved into meatiness with woodpigeon fillets kebab style(olive oil, garlic and rosemary) then roe fillet medallions simply griddled with olive oil.

 

I didn`t tell them what it was until after I had finished cooking all of it and when I did there were a few raised eyebrows, but I only had 3 people out of around about 100 refuse to try any of it and of those who tried it none didn`t like it.........they were just surprised that fluffy Mr.Nutkins et al. were indeed a tasty lot

 

My advice is to get out there and let the masses know what is tasty and what is mass produced

 

I feel quite hungy now

[Bluebarrels]

Sounds like it was a success H well done BB

[adam f]

Well done! We need more people like you!

 

It's amazing when people dont know what they are eating... and then the reaction when they find out!

 

Since Ive been shooting we buy very little from the butcher - with the fish I catch and the game we shoot it's pretty hard to eat better once you get past the 'plastic wrapper' syndrome...

[henry d]

A major bonus was the Eco group had borrowed a crusher and press from the local country wardens and I now have just over a gallon of cider on the go.........next year will be different*********** 5 gallons me thinks ***********

 

[Beardo]

nice work Henry - i've been doing similar with my neighbours - we have a yearly street BBQ - i introduced a good many of them to pigeon and rabbit

[njc110381]

That sounds like a real feast. Well done for getting so many people to try it! One question though, where do you send the people who liked the Squirrel? I'm guessing you're going to be rather busy as possibly the sole supplier in town?!

 

I'm keen to try cooking Squirrel. Unfortunately the landowner of the best Squirrel shoot I have really likes them himself so I have to make do with the Venison! Your recipe sounds rather interesting too, I never would have thought of mixing those ingredients!