We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROrecipes-from-the-woodsM THE WOODS.

A copy of the book can be purchased here

Respected French chef and writer, Jean-François Mallet and food authority Larousse present Recipes from the Woods, a book celebrating the bounty of wild food. The 100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods.
Game has become extremely popular as home cooks and chefs alike have been adopting it more and more as an accessible ingredient, especially as it can be available beyond the short game season and is stocked more readily in shops and farmers’ markets. Game is a wild, natural and free-range food source with a distinctive flavour making it a great alternative to farmed meats. Often healthier than processed alternatives as well as low in cholesterol and high in protein, game is one of the healthiest meats available today.
In Recipes from the Woods, Jean-François Mallet shows how to (re) introduce game and wild produce into an everyday kitchen in a light and refined way. He is keen to illustrate that cooking with these foods needn’t be laborious and that simple preparation and cooking can reveal the true taste of the produce. His recipes provide the perfect opportunity for both hunters and contemporary urban cooks to expand their repertoire.
Credit:  Phaidon (www.phaidon.com).

To buy the recipe book ‘Recipes from the Woods’ click here 

 

Pheasant and Pine Nut Pastillas

By Annette Cole Published: November 24, 2016

  • Yield: 4 Servings
  • Prep: 30 mins
  • Cook: 1 hr 45 mins
  • Ready In: 2 hrs 15 mins

We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROM THE WOODS. A copy of the book …

Ingredients

Instructions

  1. 1. Heat the oil and 50 g/2 oz (4 tablespoons) of the butter in a flameproof casserole (Dutch oven) over high heat, add the pheasants and sear for 5–10 minutes until coloured all over. Add the onions, honey and spices and cook for another 5 minutes, stirring frequently until caramelized. Season with salt and pepper, then pour in 200 ml/7 oz (scant 1 cup) water. Cover, reduce the heat to low and cook for 1 hour.
  2. 2. Meanwhile, dry-fry the pine nuts in a non-stick frying pan or skillet over medium heat for 5 minutes, or until toasted. Remove from the heat and set aside
  3. 3. Once the pheasants are cooked, remove them from the casserole and leave to cool. Once cooled, take the meat off the bones by shredding it with 2 forks.
  4. 4. Heat the softened onion mixture still in the casserole over high heat for 3 minutes, then transfer it to a large bowl and leave until just warm. Add the pheasant meat and toasted pine nuts and mix together. Adjust the seasoning, if necessary.
  5. 5. Preheat the oven to 180°C/350°F/Gas Mark 4. Melt the remaining butter in a pan over low heat.
  6. 6. Butter 4 small round pans, about 12 cm/4½ inches in diameter. Layer up 4 sheets of lo (phyllo) or brik pastry in each pan, brushing each layer with melted butter and letting the sheets hang over the sides of the pans. Spoon in the pheasant mixture and fold the lo sheets over the top of the filling. Lift the pans onto a large baking sheet. Brush the remaining butter over the pastillas. Turn them over so that the folded-over lo pastry rests on the baking sheet. Remove the pans and bake the pastillas in the oven for 20 minutes, or until golden and crisp. Serve hot with a salad of purslane, lamb’s lettuce (corn salad) or dandelion leaves (greens).
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