Goat Stroganoff

Ingredients:

- 350g diced Goat
- 1 medium onion - sliced
- 225g sliced fresh mushrooms
- ½ cup sour cream
- 2 tblspns plain flour
- ¼ tspn salt
- 1/8 tspn pepper
- 1 beef stock cube
- 1 tspn oil

Method:

1. Combine flour, salt and pepper in a dish (or plastic food storage bag).  Add goat and toss to coat. Remove goat from bag and place on plate
2. In a bowl, mix stock and remaining flour mix, blend well and set aside
3. Add oil to frying pan and heat over high heat. Add goat, cook and stir for 2 minutes. Reduce heat to medium. Add onion, cook and stir for 2 minutes. Add mushrooms, cook and stir for 4 minutes.
4. Stir in stock mixture and bring to the boil. Reduce heat and simmer for 5 minutes to blend flavours
5. Remove pan from heat and stir in sour cream and serve over egg noodles or rice

Roast Brace of Pheasants

Ingredients:

- 2 pheasants
- 1 onion
- 1 small bunch of fresh thyme
- 2 bay leaves
- 4 rashes of bacon
- A little white wine

Method:

1. Make sure the guts and other internal organs have been removed from the birds
2. Smear butter generously over each bird and lay 2 bacon rashes across the top of each. Place a few sprigs of thyme and a bay leaf inside each one
3. Place the birds in a roasting tray with an onion halved and tucked just under each one. Put some tin foil over the tray and roast at 220c
4. After 30 minutes remove the foil and baste each pheasant with the buttery juices. Cook for a further 15-35 minutes without the foil until cooked through. The cooking time is just a guide as it will vary depending on size of birds
5. When the birds are cooked remove them from the roasting tray and rest them breast side down for 10 minutes, covered in foil to keep them warm
6. While the birds are resting remove any excess fat from the roasting tray and put the tray on the hob over a medium heat. Add in some white wine to deglaze the pan with, while scraping all the bits off the pan with a wooden spoon and stiring them into the juices. Remove the onion and pour the juices over the pheasants before serving

Venison Fillet with Red Wine and Chocolate Sauce

Ingredients:

- 4 venison fillet steaks (125g each)
- 1/2 bottle red wine
- 275ml port
- 4 shallots - large, sliced longways
- Few sprigs of thyme
- 2 tspns cracked pepper
- 3 tblspns olive oil
- 20g dark chocolate - 70% cocoa solids

Methods:

1. Preheat oven to 200C
2. Put red wine, port, shallot and thyme in a heavy-based saucepan. Bring to the boil, then simmer for 20-30 minutes until reduced
3. Press the cracked pepper onto the venison fillet steaks
4. Heat the olive oil in an oven proof frying pan until very hot. Add the meat and sear on all sides. Put the pan in the oven and roast for 5 minutes
5. Remove the venison from the oven and allow to rest.
6. Strain the reduced red wine into a clean saucepan. Warm over a low heat and stir in the chocolate
7. Serve steaks drizzled with sauce with your own choice of vegetables/potatoes

Devil?s Wild Boar Curry

Ingredients:

- 750g diced Wild Boar
- 1 tblspn white vinegar
- 1 tblspn soy sauce
- 2  onions - sliced
- 2 cloves garlic - crushed
- 1 tblspn fresh chopped ginger
- 12 curry leaves
- 1 tspn brown sugar
- 2 cinnamon sticks
- 1 tspn fenugreek seeds
- ½ tspn red chillies
- 1tspn turmeric
- 1 tblspn lemon grass
- 1 tspn tamarind concentrate
- 2 tspn fish sauce
- 1 cup of water
- 1 beef stock cube
- ½ cup of unsalted macadamia nuts
- Olive oil

Method:

1. Gently fry onions. Add garlic, ginger and spices. Fry for 2 minutes
2. Add diced Wild Boar and brown
3. Add vinegar, tamarind, soy sauce, fish sauce, stock cube and cup of water
4. Stir through and allow to simmer with lid on for 40 minutes
5. Check that it doesn't dry out (though will be a relatively dry curry when finished)
6. Add the nuts and serve with steamed rice