Try something different: Game Christmas recipe

PUBLISHED: 12:30 19 December 2016 | UPDATED: 12:30 19 December 2016

Photo by Guy Harrop/Taste Of Game. Pic of Chef Tim Maddams preparing game dishes, UK.

image copyright guy harrop
info@guyharrop.com
07866 464282

Photo by Guy Harrop/Taste Of Game. Pic of Chef Tim Maddams preparing game dishes, UK. image copyright guy harrop info@guyharrop.com 07866 464282

image copyright © guy harrop

For an alternative Christmas dish, why not opt for some game? Tim Maddams has a couple of suggestions which may just tempt even those die hard turkey fans

Serves 2

Pheasant, 1 whole, plucked and dressed

Pork or goose/duck fat,

a little

Salt and pepper

Sage leaves, a few

For the gravy:

Dark game stock, 1l (chicken stock will do)

Dry cider, 1 glass

Roasting juices from the pheasant pan

1 First make sure your bird is not fridge cold; take it out of the fridge about an hour or so before cooking and if your kitchen is exceptionally cold, leave it near the warmest part of the room.

2 Preheat the oven to 200°c/gas 6.

3 Rub a little fat on to the bird and season it heavily. I also like to place a few sage leaves inside the cavity and under the breast skin. Don’t be tempted to tie the bird up - this simply impedes the speed at which the legs will cook and encourages overcooking of the breast meat.

4 Select a solid frying pan that will go in the oven. Get the pan hot on the stove and add a little fat. Place the bird on its spine in the pan and cook it on a medium-hot heat - you don’t want it to burn, but you do want to get some colour and you definitely want to release the flavour of the bird.

5 When the back has coloured, brown each side in the same way before returning it to its back. Place it, in the frying pan, in the oven. It shouldn’t need more than about 15 minutes - you are looking for the breasts to firm up nicely.

6 Take out and leave uncovered, somewhere warm, to rest for about half an hour, but 15 minutes will do if needs be.

7 Serve with your choice of sides, though I would recommend a well spiced bread sauce and some game chips. It’s a very traditional sort of dish, but none the worse for that.

More from Christmas

Wednesday, September 11, 2019

Charming markets and late night shopping opportunities- it must be time for choosing Christmas presents in Devon! We bring you the festive goings-on from all over the county

Read more
Tuesday, December 18, 2018

From murder trials to feeding the poor, and from petitions calling to ban festivities to complaints of bad singing; LAURA DALE explores past Devon Christmases

Read more
Tuesday, December 18, 2018

Devonian traditions, events, places to visit or things to do - David Clayton takes us through the Devon festive alphabet

Read more
Tuesday, December 11, 2018

Kath Hope takes up the challenge to reduce her festive food miles and source her Christmas food and drink from within our bountiful county

Read more
Tuesday, December 11, 2018

From cosy pubs galore to winter beach walks, there's plenty to enjoy in Devon at Christmas. We list 19 reasons you should come visit us this December.

Read more
Wednesday, November 28, 2018

Devon is particularly stunning at this time of year and so we've picked out 18 stunning pictures that encapsulate the county during the festive period

Read more
Wednesday, November 21, 2018

Seeing Santa surrounded by fake snow and several plastic elves is part and (gift-wrapped) parcel of the festive build-up. We've tracked down 19 of Devon's greatest grottos and festive events guaranteed to delight all the family

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Subscribe or buy a mag today


subscription ad


Local Business Directory

Property Search

Most Read

Latest from the Devon Life