Ok, so you’re a keen hunter and also love hosting your mates. We asked the HuntingHQ community to help us pull together a little wild food extravaganza to inspire you to get out, have a hunt, fill the freezer and try some new recipes.
Here are some of our favourites to get you started…
Wild Pork, Apple and Yam Pie
Ingredients
- 1x pork shoulder slow cooked till tender
- 1x granny smith apple whole
- 1x granny smith apple peeled, cored and sliced thinly
- Six yams pre-cooked in oven – sliced lengthways
- Salt
- Cornflour
- Pepper
- Puff pastry
- Short pastry
- Parsley
What you need to do
- Roast seasoned pork shoulder @130 degrees for 5 hours with one apple in an oven bag or covered dish. (Ideally done day before)
- Make a thick gravy with meat juices and cornflour
- Boil yams for 5 mins
- Combine pork, gravy and yams as well as a small handful of parsley
- Line a pie dish with short crust pastry
- Add pork mixture
- Add a layer of sliced apple
- Put puff pastry lid on
- Cook in oven at 200deg until pastry is golden
What you need to do
- Apply lemon (substitute for cooking oil), rub the meat rub on, slit holes in top of roast, put garlic into slits, apply herbs or spices of your choice
- Pre heat the Webber on high for 10 minutes, then knock back to half, put down tin foils and apply slits (to stop too much flames burning meat)
- Leave on for time (depending on size) and cook to desired preference
- Serve with roast spuds and veg (put on Webber with 30-40 mins to go)
- Serve with gravy
Cider-Braised Pheasant with Shallots, Apples & Thyme
Ingredients
- 1 tbsp vegetable oil
- 2 small pheasant (or 1 large), oven ready*
- 75 g pancetta or bacon, cubed
- 8-10 small shallots (or 4-5 large one halved), peeled
- 300 g cooking apples, peeled, cored and sliced
- 500 ml dry cider
- small sprig fresh thyme (or generous 1/2 tsp dried)
Optional:
- Buttery mashed potato to serve
Recipe Notes
* My pheasant was about 900 grams, so enough to serve 2. If your birds are smaller, use 1 per person.
– We used a lot of apples as we had a 300-gram bag of prepped apple in the freezer. Use less if you prefer.
What you need to do
- Choose a stove and oven-proof casserole dish large enough for your pheasants), the shallots and apples and a good amount of liquid.
- On the stove top, heat vegetable oil in your casserole dish and brown the pheasant(s) on all sides. A pair of rubber-tipped tongs is useful for this. Once browned, remove the pheasant(s) from the pot and set aside.
- Preheat oven to 180 °C (fan).
- Add the pancetta or bacon to the pot and cook for a couple of minutes, then add the shallots and cook on a high heat until they take on a little colour. Stir regularly so the shallots colour rather than catch.
- Push the shallots and bacon to the edges to make space, then add the pheasants) back to the pot, breast side down. Spread the cooking apples around (and between, if cooking two birds) and throw in the thyme. Pour cider to at least half way up the bird(s). If you’re using a smaller pot, you may not need the full 500ml.
Still hungry? Here are a couple more gems for you to tackle after your next hunting adventure…
- Duck & bacon pie
- Slow cooked curried goat
- Wild pork bacon macaroni cheese
- Sweet and sour wild pork
- Rabbit stew
- Suckling pig slow roasted
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