If you want something more extravagant and exciting, why not try the many glorious birds that come into their own at this time of year. Their rich flavors will make for incredibly tasty lunches and suppers over the festive period. There’s partridge, poussin and guinea fowl, to name but a few. Not all of these game bird recipes are as you might expect: we’re even treating you to a Vietnamese take on quail… Add these to your list of favorite Autumn recipes for dinners that simply can’t fail to please.
Game bird recipes for Christmas
Game bird recipes for Christmas
These are our favorite game bird recipes – they’re easy to recreate with seasonal ingredients and so tasty. Bon appetit!
Pan-fried partridge breasts with red pears and thyme
Pan-fried partridge breasts with red pears and thyme
Serves 4 The delicate flavor of partridge pairs beautifully with sweet shallots and fragrant winter fruits to make a quick, celebratory supper dish. Ingredients:
8 boneless partridge breasts2 tbsp olive oilSalt and freshly ground black pepper15g butter3 banana shallots, sliced into wedges4 thyme sprigs1 garlic clove, bruised2 red pears, cored and sliced into wedges100ml white wine300ml chicken stockButtery mashed potato, to serve
Method:
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Sticky Vietnamese five-spice quail
Sticky Vietnamese five-spice quail
The conventional way to eat this dish is to cut whole cooked birds into pieces and wrap in a lettuce lead with noodles and a few herb leaves. Then dunk in the piquant dipping sauce. Shredded carrot, pickled in diluted rice vinegar, sugar and salt for a day or two then drained, would also make a good addition to the bundle. Serves 6 Ingredients:
6 quail
For the marinade:
20g fresh ginger, peeled and finely grated2 garlic cloves, crushed1 tsp 5-spice powder3 tbsp dark soy sauce3 tbsp runny honey2 tbsp Shaoxing rice wine or dry sherry
For the lemon and pepper dipping sauce:
2 lemons, juice only1 tsp caster sugar1 tsp ground white pepper3/4 tsp sea salt1 Thai red chilli, finely sliced
To serve:
400g fine rice noodlesA handful mint sprigsA handful coriander sprigsA handful Thai basil sprigs (optional)Crisp lettuce leaves, for wrapping
Method:
Apple brined roast poussin with an apple, fennel, red onion and white bean salad
Apple brined roast poussin with an apple, fennel, red onion and white bean salad
Serves 4 Soaking overnight in brine makes the poussin extra flavourful and juicy. Serving the birds with a crisp winter salad makes a light dish for a heartier meal. Accompany with cider gravy and plenty of crusty bread. Ingredients: For the brine:
500ml apple cider½ tbsp salt½ tbsp black peppercorns2 tbsp honey2 tbsp cider vinegar2 bay leaves1.5 liters iced water
For the poussins:
2 red onions, thickly sliced (skin on)4 poussins30g butter, very soft8 rashers streaky bacon, halved300ml dry apple cider300ml chicken stock
For the salad:
1 x 400g tin haricot beans, drained1 fennel bulb, trimmed and very finely sliced1 small red onion, halved and very finely sliced2 British red apples, cored and cut into matchsticks2 tbsp extra virgin olive oil2 tsp cider vinegar
Method:
Roast guinea fowl with rosemary carrots and baked polenta
Roast guinea fowl with rosemary carrots and baked polenta
Instead of stirring polenta on the stovetop for two hours, try baking it for fabulous, toasty results. You won’t be able to tell it apart from traditionally simmered polenta, but it’s an absolute cinch to make and it knocks the socks off the instant sort. Everything here but the simple gravy is roasted in the oven so getting a hearty roast on the table is merely a question of timing. Serves 4-6 Ingredients:
240g polenta (not the instant sort)50g butter3/4 tsp salt2 guinea fowl6 sprigs rosemary1 lemon, halved2 onions, sliced (skins on)100ml madeira500ml chicken stock400g baby carrots with tops25g Parmesan, finely grated2 tsp honey
Method:
Turkey, roast beetroot, watercress and crisp chestnut salad with a redcurrant dressing
Turkey, roast beetroot, watercress and crisp chestnut salad with a redcurrant dressing
This makes a perfect seasonal dish for using up leftover roast turkey or chicken. Simply warm it through in a pan rather than cooking it as per the recipe below. Serves 4 Ingredients:
8 small beetroot, scrubbed3 tbsp red wine vinegar5 tbsp fruity olive oil6 thyme sprigs30g butter300g turkey breast, cut into strips200g cooked, peeled chestnuts (vacuum-packed)1 shallot, very finely chopped2 tbsp redcurrant jelly100ml chicken stock100g redcurrants, berries stripped from their stalks100g watercress, any coarse stems removed
Method:
Pheasant and mushroom puff pastry pie
Pheasant and mushroom puff pastry pie
This special pie is ideal for a dinner party or informal supper. Just add mash and greens to stretch it further. Serves 4-6 Ingredients:
4 tbsp plain flour3 pheasants, divided into breasts and thighs and deboned30g butter1 tbsp olive oil400g mixed mushrooms (including wild, if possible)10 shallots, peeled and halved150ml dry sherry4 juniper berries, lightly crushed400ml good, fresh chicken stock50ml double cream375g all-butter, ready-rolled puff pastry1 egg, beaten, to glaze
Method:
