Originally created to trick his wife into eating game as she wasn't a fan - this pheasant crumble is now one of her favourite dishes ...

Thanks to our reader Dominic Russell for sharing this delicious recipe for pheasant crumble. The pheasant was courtesy of Caswell Farm shoot, near to where Dominic lives. He says it serves six-ish but to be on the safe side we say five, knowing how hungry shooters can get! You will find a food processor useful for making the topping.

Ingredients

4+ pheasant breasts – diced

250g smoked lardons or bacon

4 tbps oil oil

2 onions (or one large one)

3 cloves garlic finely chopped

1-2 red chillies, finely chopped

700g jar of passata

Large glass of white wine (I sometimes use a splash of sherry as well)

1 vegetable stock cube and cup of boiling water

For topping

A couple of crusty rolls

25g walnuts (optional)

2-3 sprigs of rosemary

2-3 big spoons of parmesan cheese

 Method

    • In a big casserole dish heat olive oil and add onions, once softened (2-3 mins) add garlic, chillies and lardons/bacon.
    • Add diced pheasant breast and stir until pieces are turning brown (c.3 mins)
    • Pour in white wine and reduce a little then add passata and vegetable stock
    • Season if necessary
    • Leave to reduce for around 20-30 minutes
    • Meanwhile in the Magimix or food processor mix up the bread, finely chopped rosemary, walnuts and parmesan to make the crumble topping
    • Put the pheasant mix in a lasagne type dish and sprinkle over the crumble mix
    • Bake for 20 minutes at 180°C  or until the crumble is golden brown
    • Serve up to the hungry hordes
    • If you’d like to contribute a recipe, e mail us here at Shooting UK