Ingredients for this game cookery recipe, which serves 4 people.

4 pheasant breasts
100g cooked potatoes
50g diced carrot
50g diced swede
50g diced butternut squash
50g diced celery
10g fresh thyme
500ml game stock
100g cavelo nero (black cabbage)
Cornish sea salt
Milled black pepper


Method for this game cookery recipe

Season and sear the pheasant breasts then set aside. Place the vegetables into a thick-bottomed casserole dish. Place the pheasant breasts and thyme on top of the vegetables. Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160ºC. Remove from the oven and allow to rest before serving. Serve the pheasant breasts with a little sautéed cavelo nero (black cabbage).

A lifestyle tip from Amy Willcock to accompany this game cookery recipe

This month I am off to Norfolk to meet up with some friends who are going hare shooting. I am staying at a Michelin-starred restaurant with rooms called The Neptune. It is very conveniently place in Old Hunstanton about half an hour from Royal Sandringham. We were last there about three years ago and had a wonderful time. That’s the thing about shooting; it is such a sociable hobby that should involve good food, drink and fun company. But finding the perfect present for your host takes a bit of deliberation. It is an art finding just the right thing for the right person and spending oodles on the perfect present isn’t always necessary, it really is the thought that counts.

A little bit extra

Homemade always says you care just that little bit extra so, with my cupboards fully stocked up with homemade marmalade, I’m going to put it to good use and make marmalade vodka to give, along with some fabulously large handkerchiefs from the aptly named Enormous Handkerchief Company. They are bigger, better and brighter than the average hanky and I love the colours. But that’s one of the other things I love about shooting – the accessories are fabulous.

Marmalade vodka

You will need one bottle of ordinary vodka and one jar of marmalade. Put the marmalade into a wide mouth jar or bottle with a lid and fill with the vodka. Shake everyday for at least two weeks or until the marmalade has dissolved. If you haven’t used peel-less marmalade sieve the vodka when it is ready and decant back into a bottle. It is ready after two weeks. You can also flavour vodka with other jams such as damson or raspberry.
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For more game cookery recipes from Lee Maycock and Amy Willcock click here