One of our fave Game recipes to try yourselves
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Wood Pigeon & Butternut Squash Risotto
1 wood pigeon
2 rashers pancetta bacon
Thyme / rosemary
- Carefully remove the legs from the pigeon and take out the thigh bone from each.
- Take one piece of pancetta bacon and roll around each leg thigh keeping the shape of the leg.
- Place into a sous vide bag with a little seasoning, knob of butter, rosemary and thyme, seal and water bath.
- Remove the breasts and place into a sous vide bag with a little seasoning, knob of butter, rosemary and thyme, seal and cook.
- Once cooked, remove and finish in a frying pan to colour with a little butter and oil.
Legs – 2 hours @ 80 degrees
Breasts – 20 minutes @ 58 degrees
Butternut Squash Risotto
1 small squash
White chicken stock (enough to cover)
Sprig of rosemary
2 cloves garlic, roughly chopped
1 shallot, roughly chopped
Double cream, dash
Preheat oven 200˚c
- Peel and dice the butternut squash into roughly 2.5cm cubes.
- Mix with a little rapeseed oil, garlic, shallots and rosemary and place on a tray to roast in the oven until soft and golden.
- Once roasted place into a saucepan with chicken stock and butter, reduce liquid quickly and then blend in liquidiser.
- Pass through a fine sieve, finish with a little double cream.
Butternut Squash Risotto continued…
1 onion, finely diced
60g Arborio rice
Salt and pepper
250g chicken stock
Fresh herbs to garnish
- Cook the onion with a small amount of rapeseed oil.
- Add the rice, mix well and season.
- Slowly add simmering water, a little at a time to the rice. Stir regularly, adding more water as necessary until the rice is cooked through.
- Pour onto a flat tray to cool quickly to the stop cooking.
- To assemble:
Place your chicken stock in a shallow pan with butter. Bring to the boil, reduce by a third.
Add your cooked rice and enough butternut squash puree to flavour.
Warm through carefully so you do not break down the rice.
Season add your parmesan and fresh herbs.
Serve completed dish.