DING DONG MERRILY ON HIGH


and refrigerate overnight. Mushroom sauce method: Cut the mushrooms into small pieces (roughly 5mm cubed). Mix the milk and flour in a saucepan (off the heat) then add the butter and mushroom cubes and place onto the heat. Stir continuously until the butter has melted and the sauce begins to thicken. Once thick, remove the sauce from the heat and leave to cool. To serve: Take the pastry cases and scoop 2 tablespoons of pâté into the centre. Drizzle a dessertspoon of sauce over each piece of pâté and place the pastry lid back on top. Put in the oven (preheated to 190°C/gas mark 5/Aga baking oven) until heated through and a wonderful golden brown colour. Remove from the oven and serve.


Roasted Rolled Haunch of Venison


2kg rolled venison haunch (you can get this from your local game butcher, and is best in season) 1 tbsp extra-virgin olive oil Salt and pepper Gravy 1 cup red wine 1 cup chicken stock 2 tbsp redcurrant jelly 1 tbsp horseradish


Method: Pat the venison dry with kitchen towel. Rub in the olive oil and seasoning. Place in the middle of a medium baking tray. Put in a preheated oven and roast at 220°C/ gas mark 7/Aga roasting oven for 30 minutes. Remove from the oven and place in Aga baking oven, or reduce the temperature to 170°C/


gas mark 3 for 10 minutes per 500g (15 minutes for well done, or 12.5 minutes for medium). Once roasted, remove from the baking tray and wrap in foil. Put the baking tray on the hob at a medium heat and add the redcurrent jelly and horseradish, stirring and leaving to go dark brown. Deglaze the dish using the red wine, then add the stock. You can leave this to reduce to a light jus, or add a tsp of cornflour to make gravy.


Roasted Pheasant with Chestnut Stuffing


4 pheasants 16 rashers of bacon


2 onions cut into 1cm chunks 1 cup water Stuffing 6 cups old bread (we use multigrain) 2 onions 4 tbsp sage


Handful of parsley 100g butter


400g cooked chestnuts Gravy


1 cup white wine 1 cup chicken stock 1 tsp cornflour


Method: Peel and roughly chop the onion and place in a blender. Add the chestnuts, sage, parsley and breadcrumbs and blend until coarsely chopped. Add the butter and blend until well mixed. Stuff the pheasants with the stuffing. Cover the pheasant drumsticks with a rasher of bacon each and place two rashers in a cross pattern over the breasts. Put the pheasants in a


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