We have had a wonderful summer, picnics on the boat, lots of house guests and delicious home grown and local food. So I am enjoying a last pheasant free month. By the time October comes I shall be looking forward to our first Sunday lunch of roast pheasant with all the trimmings and making endless flasks. Hopefully it will be an Indian summer and we won’t go over to bullshot until mid October and will carry on with Pimm’s for elevenses!
Recipe
Fillet of Pork with an Herb Crust
serves 4
4 x175g pieces of pork fillet, trimmed
4 shallots, peeled
3 rashers smoked bacon
1 clove of garlic, peeled
2 tbs. soft dried apricots, finely diced
1 tsp freshly chopped sage
6 tbs. fresh breadcrumbs
3tbsp freshly grated parmesan
3tbsp butter
Pepper an a pinch of salt
Chuck into the bowl of a food processor: the shallots, bacon, garlic, sage, butter, pepper and a little salt. Whiz until it is all thoroughly chopped and combined. Remove the blade and mix in the parmesan and the breadcrumbs. Press the mixture onto the pork fillets. Place the fillets onto a baking tray in a preheated oven 200c for 12 - 15 minutes or until cooked to your liking. Serve with mashed potato and courgettes.
Top Tip
Remember to book your guns in for a service if you didn’t do it at the end of last season and get out all of your shooting kit (unless of course you have a valet) and check everything is in good shooting order – no holes in shooting stockings or mice in your gumboots!
This article by Amy Willcock appears in The
Shooting Gazette September 2008, and is reproduced here with permission.
Click here for more of Amy's Newsletters