I love poaching freshly caught sea trout or salmon in the summer, but when it comes to meat most British people prefer to roast and fry more than anything else.
This is a shame, as poaching gives an amazingly tender result, which is particularly useful when you are cooking game, as you can often end up with quarry that is old and tough.
Poaching is also a thrifty way of cooking, as it enables you to scrape away every morsel of flesh from the bones.
Pheasant has a lovely gamey flavour that goes well with plums. The pancakes are quick and easy to make, so don't be daunted (but you could always buy some).
Feeds 6
1. Put the birds in a large casserole and cover with cold water. Add the spices, onion and seasoning.
2. Put the casserole over the heat, bring to the boil and simmer gently for 15 minutes, and then take off the heat. Leave the birds to cool in the liquid. When they are cool, strip the meat from the carcasses, shredding it as you go.
3. Meanwhile, to make the pancake mix, sift the flour and salt into a bowl. Make a well in the centre and break in the egg.
4. Beat the egg with a spoon or whisk, gradually adding the milk and incorporating the flour from the sides of the bowl.
5. Melt a knob of butter in a heavy frying pan and whisk it into the pancake mix. Heat a tiny bit more, or some sesame oil, in the pan and when it is hot and sizzling add approximately 30ml of pancake mix.
6. Swirl around in the pan to make a small and very thin pancake. Cook on both sides until pale brown. If the pancake is very thick, thin the mixture with more milk. Make all the pancakes, keeping them warm in foil by the fire.
7. When you are ready to eat, toss the pheasant in the hot frying pan for five minutes and add a few tablespoons of damson sauce.
8. Arrange the pancakes, pheasant, damson sauce and wild leaves on plates, and tuck in.
The Wild Gourmets: Adventures in Food and Freedom by Guy Grieve, Thomasina Miers, published by Bloomsbury. RRP £20.
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