Woodcock Breasts and Stornoway Black Pudding with Scrambled Duck Eggs

Woodcock breasts on black pudding with scrambled duck eggs on toast

Woodcock breasts, when cooked perfectly, are about as tender as any form of wild game can ever be. These succulent little gems are perfect served in many different ways but on this occasion, I decided to pair them with a couple of slices of the finest of all black puddings, Stornoway, from the Isle of Lewis. A couple of scrambled, farm fresh duck eggs on toast served as a perfect accompaniment and the cucumber and olive stuffed tomato halves added that final little bit of colour to the plate.

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Cucumber, olives and garlic

Ingredients

• 2 skinless woodcock breast fillets
• 2 slices Stornoway black pudding
• Vegetable oil for frying
• 2 inch (5cm) piece of cucumber (English cucumber, US)
• 6 pitted black olives
• 1 large garlic clove
• Splash of extra virgin olive oil
• Pinch of oregano
• Salt and pepper
• 2 duck eggs
• Little bit of butter
• 1" (2.5cm) thick slice of wholemeal farmhouse bread
• Dried dill to garnish

Diced cucumber and olives are combined with garlic and seasonings

Method

It is a good idea to prepare the tomatoes and filling before you start cooking. Start by peeling the garlic clove and scraping the seeds from the cucumber with a teaspoon. Pour a little extra virgin olive oil into a small glass bowl. Finely dice the cucumber and olives and add to the bowl. Grate in the garlic clove and season with salt, pepper and a pinch of oregano. Mix well.

Very thin slice is taken from base of tomato

In order that the bottom half of the tomato can sit steady on the plate, it is necessary to take a very thin slice off the base. Do make this slice as thin as possible as you do not want to cut into the seed cavity of the tomato.

Halved and seeded tomato

If you wish, you could simply cut the tomato in half across the way with one traditional cut. In this instance, I halved it by making small cuts at alternating angles of 45 degrees all the way around the circumference and through to the centre. The tomato then fairly easily pulls apart. A knife should be used to gently free the seeds and pulp before it is carefully scooped out and discarded with a teaspoon.

Starting to fry black pudding and woodcock breasts

The woodcock breasts will take 2.5 to 3 minutes per side to cook (depending upon size) while the black pudding slices will take about 5 minutes each side. As the breasts require resting while the pudding slices don't, you should start them frying at the same time.

Pour a little vegetable oil into a non-stick frying pan and bring it up to a medium heat. Make sure you have removed any plastic rind from the black pudding! Season the woodcock breasts on both sides with salt and pepper and lay all items in the hot pan. Time the frying and carefully turn the breast fillets after 2.5 to 3 minutes. The black pudding slices should be turned after 5 minutes. When the breasts are done, remove to a plate and cover with foil to keep them warm while they rest.

Slice of wholemeal bread

The slice of bread you have cut from the wholemeal loaf should now be toasted.

Duck eggs ready for scrambling

Break the duck eggs into a small saucepan and add a little butter. Do not season at this stage. Opinions vary on this - even among so-called, "Experts" - but I have experimented extensively over the years and have long since concluded that eggs definitely scramble far better when they are seasoned only at the very end of the cooking process.

Plated toast and black pudding with tomatoes

Before you start to scramble the eggs, plate up your toast and lightly butter (optional), with a slice of black pudding laid on either side. The tomato halves can be filled with the cucumber and olives and placed either end of the toast.

Starting to scramble duck eggs

Put the saucepan on to a medium heat and use a wooden spoon to gently work the eggs as they scramble. Reduce the heat slightly and lift the pan briefly off the heat for a few seconds at a time to avoid overheating as the eggs start to set. When the eggs are almost but not quite done, remove the pan from the heat completely. Season with salt and pepper and continue to gently stir fold for a few seconds to finish scrambling. Spoon immediately on to the toast as the heat of the pan alone will quickly cause the eggs to over cook.

Scrambled eggs are added to toast immediately before service

Slice the woodcock breasts across the way at an angle and lay on top of the black pudding slices. Scatter a little dried dill over the scrambled eggs as a final garnish before service.

Butterflied and Casseroled Quail in Cream and Mushroom Sauce

Butterflied quail with creamy mushroom sauce

Important! - It is currently illegal to hunt/shoot wild quail in Scotland and England, though it is permitted in Wales and Northern Ireland at certain times of year. Although migratory quail are native to Scotland, they are classed as endangered and protected by current legislation. This means that quail sold for eating in Scotland (usually online) are most likely imported from countries such as France or farmed/reared in private establishments.

Quail are one of the smaller game birds but this does not make them any less suited to cooking for the table. They are generally cooked and served whole (usually by roasting) but in this recipe, I started by spatchcocking the bird and subsequently shallow frying it in a pan before slowly casseroling in the oven.

This recipe would be more ideally suited as a starter/appetizer, rather than as a main course.

Prepared quail

Cook Time

Prep time: 10 min

Cook time: 50 min

Ready in: 1 hour

Yields: 1 serving

Ingredients

• 1 cleaned and plucked quail
• 1 tablespoon plain (all purpose) flour
• 3 ounces/75g (0.75 stick) unsalted butter
• 6 or 7 small button mushrooms
• 8 fluid ounces (235ml) fresh chicken stock
• 3 fluid ounces (90ml) double (heavy) cream
• 2 large savoy cabbage leaves
• 1 large garlic clove
• 1 teaspoon redcurrant jelly
• Salt and black pepper

Butterflied quail

Method

Butterflying any bird is very straightforward but with these delicate little quail, the process is incredibly quick and easy. Simply sit it upright on a chopping board on its neck (legs uppermost) and - holding it steady in your weaker hand - use a large chef's knife or cleaver to carefully cut down either side of the backbone and pull the bone free. Be careful of course not to cut all the way through to the breasts' side! Gently open the bird up and lay it out flat as shown above.

Put your oven on to preheat to 170C/350F/Gas Mark 4.

Quail is sealed in butter

Scatter the flour on a dinner plate and season well with salt and pepper. Melt 1 ounce of the butter only in a small frying pan. Pat the quail on both sides in the flour to ensure even covering and fry over a medium heat in the butter for 2 minutes each side until lightly browned.

Mushrooms are heated in chicken stock and butter

Lift the quail to a casserole dish, placing it breasts side up. Add the mushrooms, chicken stock and cream to the frying pan and bring to a simmer.

Cream and mushrooms combination is poured over quail

Pour the cream and mushrooms over the quail. The quail should be almost but not quite covered. Put the lid on the dish and cook in the preheated oven for 45 minutes.

Sauteing savoy cabbage and garlic

Around 5 minutes before the quail is due to come out of the oven, cut the tough core from the centre of the savoy cabbage leaves and discard. Roll each leaf in turn and shred. Melt the remaining butter in a small frying pan and grate in the peeled garlic clove. Add the cabbage, season with salt and pepper and saute over a medium heat for 3 to 4 minutes to just soften the cabbage.

Arrange the cabbage on your serving plate as a bed for the quail, which should be lifted from the casserole dish with a slotted spoon and sat on top. Lift the mushrooms from the casserole dish with the same slotted spoon and arrange alongside. Spoon some of the cream sauce over the quail and spoon on the redcurrant jelly last of all before service.   

Pheasant and Anchovy Puff Pastry Pizza

Pheasant breast and anchovy puff pastry pizza

Yes - the anchovies are optional! I thought I would get that bit out of the way straight from the outset as I know there are many people who are totally put off by even the thought of anchovies on their pizza. Personally, I love them - and the surf  'n' sky (as opposed to surf 'n' turf) theme they give to the dish - but if you don't share my affection for these little fishy fillets, simply omit them from the recipe and follow the remaining instructions with the anchovies off the table.

The second potential issue some may find with this recipe - if perhaps less controversial - is the use of puff pastry as a pizza base. This is something I have done many times before and have also seen others doing so. It may be new to you but I promise it does work very well and gives a new twist to your favourite type of pizza, whatever that may be.  

Cook Time

Prep time: 15 min (plus cooling time for sauce and pheasant breast)

Cook time: 35 min

Ready in: 50 min (plus cooling time for sauce and pheasant breast)

Yields: 1 medium pizza (approximately 10" in diameter)

Principal pizza topping ingredients

Ingredients

• 14 ounce (400g) can chopped tomatoes in tomato juice
• 2 large garlic cloves, peeled and grated
• 1/2 teaspoon dried oregano
• Salt and pepper
• 1 skinless pheasant breast fillet
• Vegetable oil for frying
• 1/2 pound (225g) puff pastry
• Plain (all-purpose) flour for rolling pastry
• 1 small beaten egg
• 6 to 8 small anchovy fillets
• 6 to 8 baby plum tomatoes, halved down through core
• 6 to 8 pitted black olives, halved down through core
• Generous handful coarsely grated/shredded cheddar cheese

 

Assembled simple pizza sauce ingredients

Method

Note that you may wish to make the sauce and even fry the pheasant breast the night before if time is short when cooking in the evening. Simply refrigerate them (separately) in appropriate containers.

Pour the canned tomatoes into a saucepan. Add the garlic and oregano and season with salt and pepper. Put the saucepan on to a medium heat and bring to a simmer for 10 minutes, stirring frequently, until a rich, lush sauce is formed. Remove from the heat, cover, set aside and leave until completely cool.

Preparing to lightly pound pheasant breast

This bit is not absolutely essential but it does help tenderise the pheasant breast and allows it to cook more quickly and evenly. Season the breast on both sides with salt and pepper and slip it into a plastic freezer bag. Lightly pound the breast with a rolling pin for a few seconds until it is flattened slightly and a little larger in size. Be careful not to hit it too hard or it will quickly tear and come apart!

Gently frying pheasant breast

Pour a little vegetable oil into a small, non-stick frying pan and bring it up to a medium heat. Fry the pheasant breast over a low to medium heat for 4 minutes each side or until just cooked. Remove from the pan to a plate, cover and leave to cool.

Large dinner plate is used as a template for cutting pastry

Put your oven on to preheat to 210C/Gas Mark 7/425F.

Roll the pastry out on a clean, dry, floured surface to a square just large enough that you can use a 13" (32cm) dinner plate as a template to cut from it a circle.

Puff pastry pizza base ready for baking

Lay a sheet of greaseproof baking parchment on a large baking tray or sheet and carefully lift the circle of pastry on to it. The easiest way to achieve this is to very loosely roll the pastry around your well floured rolling pin and then unroll it on the paper. Carefully crimp the outer half inch (1.25cm) of the pastry to form a rim of sorts. Use a fork to very gently create a series of holes all over the inner circle as shown. Be sure to take the time to do this (takes a couple of minutes) as it prevents what will be the main bed of the pizza rising too much during the initial cooking process. 

Glaze the border of the pastry well with beaten egg and put the tray in the oven for an initial ten minutes.

Partly baked puff pastry pizza base

Take the pastry from the oven. It should already have started to colour slightly. Give the border/rim only another brush with the beaten egg for an extra colourful final crust.

Toppings are carefully added to puff pastry pizza

Spoon about two-thirds of your sauce mixture on to the pizza base. I will include another recipe at a later date showing what I did with the remaining sauce. It will keep in the refrigerator for easily a couple of days. Use the back of your spoon to swirl the sauce gently around to ensure it reaches but does not encroach upon the rim.

When you are happy the sauce is evenly dispersed, decorate with the finely sliced pheasant breast, anchovy fillets, halved tomatoes and olives.

Cheese is scattered over pizza toppings

Scatter the cheese carefully over the topping and return the pizza to the oven for ten further and final minutes.

Pheasant and anchovy puff pastry pizza is served

Slide the cooked pizza carefully from the baking sheet on to a chopping board and season with a little more pepper (optional). Use a sharp knife to cut the pizza into segments before sliding on to your serving plate.

Mini Wood Pigeon Pie #2: Pigeon and Mushroom Pot Pie with Cheesy Roasties

 

Pigeon and mushroom pie with cheesy roasties

This is the second post in an intended series of six featuring recipes for mini, single serving pigeon pies. This recipe sees a tasty combination of pigeon breast and chestnut mushroom cooked in a small dish topped with crispy and golden puff pastry. While the accompaniments are of course infinitely variable depending upon individual taste and availability of ingredients, these cheesy roast potatoes and nutmeg buttered sprouts complemented the pie extremely well.

Cook Time

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: 1 serving

Pigeon breast, chestnut mushroom and onion

Ingredients

• 8 baby new potatoes
• Salt
• 1 skinless wood pigeon breast fillet, finely diced
• 1/2 large chestnut mushroom, wiped clean with damp kitchen paper and finely diced
• 3 teaspoons finely diced white onion (2 teaspoons for pie and 1 for cheesy potatoes)
• Black pepper
• 2 teaspoons pigeon stock (recipe instructions found on Hunter's Pie post)
• 2 ounces (50g) puff pastry
• Flour for rolling pastry
• Beaten egg for glazing pastry
• 1 tablespoon olive oil
• 2 tablespoons grated/shredded Scottish cheddar cheese
• 8 small Brussels sprouts, or as required
• Little bit of butter
• Generous pinch ground nutmeg

Method

Wash the new potatoes but leave them whole and unpeeled. Add them to a pot of cold, lightly salted water and put the pot on to a high heat until the water just starts to boil. Reduce the heat and maintain a gentle simmer for 20 minutes.

Drain the potatoes when done, return to the empty pot and set aside to cool.

Combining pigeon, mushroom and onion pie filling

Put your oven on to preheat to 200C/Gas Mark 6/400F.

Add the pigeon, mushroom and onion to a small glass or stone bowl and season with salt and pepper. Mix well by hand to fully combine.

Filling is added to pie dish

Put the pie filling into a small, ovenproof dish about 5" x 4" x 1.5" (12.5cm x 10cm x 3.5cm) and spread it out to an even depth. Drizzle with the 2 teaspoons of made in advance pigeon wild game stock.

Pastry topping is added to pigeon and mushroom combination

Lightly dust a clean, dry surface with flour and roll out the pastry to about the size required to cover the pie filling. Sit it on top of the filling and gently tuck it in all around. Glaze the pastry with beaten egg and cut a "+" shaped steam vent in the centre. Put the dish on to a baking tray and into the oven for 30 minutes.

When the pie is almost ready, half or quarter (depending upon size) the unpeeled new potatoes and add to an ovenproof dish just large enough to contain them. Drizzle with the olive oil.

Take the pie from the oven and cover with foil to help keep it warm. Set aside. Add the potatoes to the oven and turn up the heat to 220C/Gas Mark 8/450F. Cook for 20 minutes.

Seasoned grated cheese and onion

Add the cheese and remaining onion to a bowl. Season with black pepper and stir well to combine.

Put a pot of cold, salted water on to reach a rolling boil. Add the sprouts and reduce the heat to achieve a simmer for 10 minutes before draining through a colander at your sink and returning to the empty pot.

Oven roasted baby potatoes

Take the potatoes from the oven. You should see that the tops have crisped up quite nicely.

Cheese and onion is scattered over roast potatoes

Scatter the cheese and onion combination over the potatoes and return to the oven for 5 further minutes, just to fully melt the cheese and turn it all gooey.

Butter and nutmeg are added to drained sprouts

Add a little butter to the sprouts and the pinch of ground nutmeg. Gently swirl the pot until the butter has melted and fully coats the sprouts.

Pigeon and mushroom pot pie with cheesy roasties and sprouts

Remove the foil covering from the pie and lift the dish to a square serving plate (remember the dish will still be very hot!) Spoon the cheesy potatoes and sprouts alongside and serve.

Griddled Goose Breast with Spinach and Garlic Mash

 

Griddled goose breast with garlic and spinach mash

Goose breast fillets are incredibly lean and therefore best cooked either very quickly in a hot pan or very slowly in such as a slow cooker. A ridged griddle pan is perfect for this purpose and this simple dish sees the breast served with garlic and spinach mash and red kidney beans.

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 1 serving

Goose breast fillet is halved

Ingredients

• 2 medium baking type potatoes
• Salt
• 1/2 goose breast fillet
• Vegetable oil
• Black pepper
• Little bit of butter
• Small handful of baby spinach leaves
• 1 large garlic clove
• 2 tablespoons canned red kidney beans, rinsed through a colander under running cold water
• Horseradish sauce to serve

Method

Peel the potatoes and chop to around 1.5 inch (4cm) chunks. Add to a pot of cold, salted water and put the pot on to a high heat until the water just starts to boil. Adjust the heat to achieve a low simmer for about 20 minutes or until the potatoes are just softened.

Oiled goose breast is added to griddle

When the potatoes have been simmering for about 10 minutes, put a cast iron, ridged griddle pan on to reach a very high heat. It is important when cooking with this type of pan to oil the food rather than the pan and I used a pastry brush to lightly oil the goose breast half all over before seasoning with salt and pepper. When the pan is smoking hot, add the goose to cook for 2.5 to 3 minutes each side.

Griddled goose breast is set aside to rest

When it is done, lift the goose breast to a plate, cover with foil and allow to rest for 5 minutes.

Potatoes are mashed with a hand masher

When the potatoes are ready, drain them through a colander at your sink and return to the empty pot. Allow them to steam off for a few minutes. It is very important to allow them to lose the excess moisture in this way, or your mash will be soggy and unpalatable.

A little butter should be added to the potatoes and a hand masher should subsequently be used to mash them until smooth.

Spinach and garlic are added to mashed potatoes

Wash the spinach leaves and shake dry. Roll and shred before adding to the mash. Peel the garlic clove and grate into the mash with a hand grater. Stir well.

I used an ice cream scoop to plate the mash in this recipe. I then sliced the goose breast in to three wedges before plating with the red kidney beans and a generous spoonful of horseradish sauce.

Caviar and Scottish Cold Smoked Salmon Venison Burger

 

Venison burger with Scottish smoked salmon and caviar

Venison burgers are a fabulous, healthier and tastier alternative to the vast majority of fast food or supermarket bought burgers. They can be bought from farm shops or farmers' markets around Scotland and beyond - or, of course, made at home. The venison burger featured in this recipe had been homemade at an earlier date from minced (ground) venison and 15% beef fat as part of a batch and frozen for later use. The cold smoked salmon is of course Scottish and the caviar is budget friendly, lumpfish caviar, available from a wide variety of High Street supermarkets in modern times - though the more expensive varieties could of course be used instead for a special treat or occasion!

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

• Scottish venison quarter pounder
• Vegetable oil for frying
• 1 brioche bun (or bun of choice)
• Small handful baby spinach
• 3 strips/slices cold smoked Scottish salmon, or as required
• Generous teaspoon horseradish sauce
• Large spoon lumpfish caviar (or caviar of choice)*

*NB - It is vitally important that you never use a metal spoon when serving caviar. It should always be a dedicated mother of pearl caviar spoon, or alternatively, a plastic spoon may be used instead. Metal quickly oxidises and spoils caviar and is an absolute no-no. 

Method

Pour a couple of tablespoons of vegetable oil into a small, non-stick frying pan and bring it up to a medium heat. The time that your burger takes to cook will of course vary considerably depending on size. This fairly thick and substantial burger (fully defrosted in fridge overnight) took about 6 or 7 minutes each side on a medium heat, turned only once.

Spinach is laid on toasted brioche bun

When the burger is almost ready, cut the brioche bun in half and toast the cut sides only under your kitchen grill (broiler) until golden. Wash the spinach, shake dry and lay on the bottom half of the bun.

Take the cooked burger from the pan and sit on kitchen paper on a plate for a minute or so to drain the excess oil/fat.

Smoked salmon is added to burger assembly

Lay the smoked salmon slices, slightly overlapping, on top of the spinach.

Horseradish sauce is added to smoked salmon

Spoon the horseradish sauce on to the cold smoked salmon and carefully smooth it out with the back of the spoon.

Venison burger is added to bun assembly

Carefully lift the venison burger on to the smoked salmon and spinach bed.

Caviar is spooned on to venison burger

Spoon the caviar on to the venison burger and gently spread it around. Sit the top of the bun lightly in place and serve immediately.