Go WILD for GAME

Wild game is a rich and flavoursome meat that includes pheasant, partridge, duck, quail,
 wood pigeon and grouse.

It's packed with vitamins and minerals.....and now is the season to eat it.

If you've not tried game before, Partridge is a good first choice. It has a subtle taste and can be used to make some beautiful dishes. There are two main types of Partridge available (depending on season), the French Partridge (also referred to as Red Legged) is the most common while the English (or grey partridge) is less common but can have a better texture.

Partridge à la Crème

Ingredients

Young partridge
1 small chopped onion
Butter
1 cupful cream
3 drops lemon juice
Seasoning

Method

Season the bird inside and out and truss.
Fry with the onion in the butter until brown.
Cook in a covered casserole in a hot oven for 10 – 15 minutes.
Mix the cream and lemon juice and pour over the bird.
Cook for a further 10 minutes, basting frequently.

For those of you who feel a little more confident cooking wild game, the following

recipe is a firm favourite of mine.

Chilindron

Spanish red pepper stew

Chilindron is one of my favorite dishes, and it is so versatile that it stands outside the normal categories of venison, upland birds, etc. Chilindron (chill-in-DRONE) is a Spanish stew dominated by roasted red peppers, paprika and onions. Most recipes also call for rosemary, olive oil, garlic, some tomatoes, good stock and wine. The stew originates in Aragon, a part of central Spain.

As for what meat to use, the Spanish will typically make this with lamb or chicken. Even this hints at the range this stew possesses. I have made chilindron with good results from chicken, pheasant, rabbit, beef, venison and pork. When switching from light to dark meat, switch from white to red wine, too.

Serves 8.

Ingredients

3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces

2 large onions, sliced in half-moons

10 cloves chopped garlic

2 tablespoons sweet paprika

1 tablespoon hot paprika

1 jar (15 ounces or so) or 5 roasted red sweet peppers, chopped

1 cup crushed tomatoes

2 cups red or white wine

Stock if needed (chicken or beef or whatever goes with your choice of meat)

1/2 cup diced cured meat: Bacon, pancetta, ham, etc.

1 tablespoon chopped fresh rosemary

4 bay leaves

1/2 cup chopped fresh parsley

1/4 cup olive oil

Salt and pepper

Large handful of dried mushrooms (optional)

Method

If using, put the mushrooms in a container just large enough to hold them and pour hot water over them. Cover and set aside.

Salt the meat and set aside for 10-20 minutes at room temperature. Use this time to chop the veggies.

Pat the meat dry and pour the olive oil in a large Dutch oven or other heavy pot that has a lid. Heat the pot over medium-high heat. Brown the meat on all sides in batches. Do not overcrowd the pot. Set the meat aside in a bowl when browned. Take your time and do this right. Add more oil if needed.

When the meat is browned, add the onions and stir to bring up some of the browned bits on the bottom of the pan. Sprinkle the onions with a little salt. Cook until they begin to brown, then add the garlic, the cured meat and the mushrooms, if using. Cook until fragrant, then add the meat back to the pot and mix well.

Pour in the wine and turn the heat up to high. Stir and boil furiously until the wine is half gone. Turn the heat back down to medium and add the tomatoes, the roasted red peppers and all the spices and herbs (except the parsley). Stir well. The level of liquid should be about 2/3 the way up the sides of the meat. If it is low, add the stock. I typically need about 2 cups.

Cover and cook at a bare simmer — just barely bubbling — until done. How long is that? Depends on the meat. Rarely is any meat done within an hour, but I’d check a store-bought chicken then. I find pheasants and rabbits take about 90 minutes, boar, pork and hares about 2 hours, and venison and beef up to 3 hours or more.

Right before serving, test for salt and add some if needed. Add black pepper and the parsley and stir well. Serve with mashed potatoes, rice, polenta or bread. Simple sauteed greens are a good accompaniment. A big red wine is also a must, ideally something Spanish, like a Rioja.

Now where did I put my painting of that Bird?????

La Paella - A great, bank holiday, family meal

Seafood Paella ingredients - oil on canvas



PAELLA VALENCIANA

The Muslims introduced rice growing to the Valencia region in south east Spain in the year 711AD, and today vast paddy fields grow acres of world famous Valencian rice which make perfect paellas.


Paella was originally a laborers' meal, cooked over an open fire in the fields and eaten directly from the pan using wooden spoons. It was at one time, common place for marsh rats to be eaten in the Paella, as rats were found in profusion along the marshy coastline

Paddy fields, Valencia

Snails were the most commonly used meat as they were cheap ; for special occasions rabbit or duck would be added and the well-off would have chicken. Anyone that tries to tell you that the original paella was a seafood dish is wrong. However, seafood paella  Paella Marisco, seems to be a favourite with tourists. Another favourite is seafood and meat combined, known as Paella Mista

Despite tourists' desire to get a well-made fresh paella and their willingness to pay over the odds for it, one of the appeals of paella to the Spanish is that it can be cooked in large quantities and will still taste good later that day or even the next day, which is a good thing as making paella is a laborious task. Making large quantities saves time later. It is popular in restaurants as it can be served all day and is popular with restaurant clientele as they can have 'instant' paella without the hassle of making it themselves.


In Valencia things are a little different, making paella is a part of local pride and every mother claims to make the best paella in the land!  So, you can only imagine how surprised I was when I came 3rd in a local Paella cooking contest in Valencia. These competitions are held in the streets, during the fabulous fiestas, known as 'LAS FALLAS'.  http://www.lasfallas.net/

Now, where did I put that medal????

Here is the recipe for Paella Valenciana, the main dish I cooked on 'COME DINE WITH ME'




Chris and Lorraine on Come dine with me


Ingredients
6 tablespoon olive oil

1whole chicken, cut into 8 pieces

1 rabbit, cleaned and cut into pieces

1 head garlic, cloves separated, peeled and finely chopped 

2 tomato, finely chopped

1 can butter beans

1 lb fresh string less beans

1 chicken stock cube

salt to taste

1 pinch saffron threads

dried thyme to taste (optional)

dried rosemary to taste (optional)

1 lb Paella rice

4 lemons

Method

Heat a paella pan (un Paellero) over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans and green beans.

Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Add the chicken stock and bring to the boil. Simmer for about 25 mins to make a nice broth.

Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 25 minutes.

Let stand for 10 mins - then garnish with lemon wedges and serve.



Paella Valenciana



http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-11/paella-valenciana-recipe