Jellied Game

Name: Jellied Game
Cuisine: Northern Europe
Ingredients: 2 old pheasants, or 3 old partridges, legs removed below the thigh and wings at the pinions; 2 old pheasants, or 3 old partridges, legs removed below the thigh and wings at the pinions; 2 old pheasants, or 3 old partridges, legs removed below the thigh and wings at the pinions; 2 old pheasants, or 3 old partridges, legs removed below the thigh and wings at the pinions; 2 sticks (240 g) butter; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 1 teaspoon cayenne pepper; Marjoram, thyme and parsley, tied together in a bunch; 1 quart (9 dl) chicken or beef stock (stock cubes will do); 1 quart (9 dl) chicken or beef stock (stock cubes will do); 1¼ cups (3 dl) dry red wine, boiled until it is reduced by half; ½ lb (240 g) mushrooms, sliced; 20 black olives, stoned; Marjoram, thyme and parsley, tied together in a bunch; Marjoram, thyme and parsley, tied together in a bunch; Six ¼ oz packets (45 g) gelatine melted in a little warm water; Six ¼ oz packets (45 g) gelatine melted in a little warm water; Juice of ½ lemon; 2 tablespoons finely chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A Cotswold recipe for cooking elderly game birds so that they have all the tenderness and flavour of young birds.

Ingredients

2 old pheasants, or 3 old partridges, legs removed below the thigh and wings at the pinions
1 teaspoon<

Europe
United Kingdom
Engalnd
Main course

Method

Mix the cayenne, salt and black pepper into the butter. Rub the birds thickly all over, inside and out, with the butter and push any remaining butter inside them. Put the birds, breasts downwards, into a deep pie dish which just holds them side by side.

Mix the reduced wine with the stock and pour over the birds so that they are just covered and put in the bunch of herbs. Cover the pie