Newsletter November 2004
Modern Country Living - Domestic Bliss
Game On: Pheasant
I thought I would give you a bit of a break last
month and not launch into pheasant and save it for this month.
A friend of ours has been very canny and has a lot, not all by
a long way, of their pheasants made into sausages by the local
butcher. Which is a fantastic idea – they then serve the delicious
home grown pheasant sausages for elevenses. I’m all for recycling.
I am looking for shoot rooms to feature in The Shooting
Gazette, if you know of a great one – big or small, hut or hall
let me know - I’d love to hear from you email me at amy@amywillcock.co.uk
or write in to me - AMY WILLCOCK, The Shooting Gazette, PO Box
225, Stamford, Lincs PE9 2HS - Look forward to hearing from you!!
Pheasant Sausages with Apples and Montgomery
Cheddar cheese
Serves 6
12 Pheasant Sausages
4 tbsp Apple sauce
2 red apples, cored and thinly sliced into rings
125g Montgomery cheddar cheese, grated
A handful of bread crumbs
Pre heat oven to 200c
Line a shallow baking tin with Bake-O-Glide and
put the sausages on to it DO NOT PRICK THE SAUSAGES! Slide the
tin in to the oven and cook for 15 minutes. Take them out and
slice them open length ways. Spoon the apple sauce over the split
sausages and spread the apple rings on top. Scatter over the cheese
and breadcrumbs and return to the oven and continue to cook for
another 10-15 minutes or until the cheese has melted and it starts
to brown on top. Serve with mashed potatoes.
TIP: To keep sausages hot for
elevenses, Heat up a wide necked flask. Dry it out then line it
with kitchen paper, pop the sausages in and cover with more kitchen
paper. Put the lid on and you will have hot sausages to warm you
up – don’t forget to pack the mustard!
This article by Amy Willcock appears
in The Shooting Gazette November 2004, and is reproduced here
with permission.
Click here for more of
Amy's Newsletters