Congratulations to our Young Shots recipe competition winner Rory Palmer from Shropshire, sharing with us their pheasant and mushroom pie recipe..
This recipe has been created by our Young Shots Recipe Competition runner up Max O’Sullivan from the West Midlands
Makes 4 Burgers 6 pheasant breasts, coarsely minced in a food processor 400g plain sausage meat 1 red onion, finely chopped 1tbs fennel seeds 1tbs cumin seeds 1tbs coriander seeds 2 cloves garlic, finely chopped 4tbs Worcestershire sauce 1tbsp sugar 1tsp smoked paprika 1tbs korma curry powder 1tsp chilli flakes
Serves: 4 Ingredients 4 wild rabbit offal removed and jointed up Duck or Goose fat to cover 8 sprigs rosemary 4 bulbs garlic cut in half across the equator (skin on) 4 leek cut down through middle then sliced into half moons Fresh lasagne sheets (buy more than you think you need, you can freeze what you don’t use!)
Fast and easy, a firm favourite for a snack and children’s meal Serves: 4 Prep: 10 mins Cook: 3 minsReady in: 13 mins Ingredients 10 pheasant breasts 2 eggs 1 tbsps olive oil 1 tbsps milk 175 grams panko breadcrumbs 1 tbsps fresh parsley chopped 2 springs thyme leaves pulled off and chopped Instructions Line one or two large baking sheets