Friends called by with gifts this week, a brace each of pheasant and partridge. The pheasants had been hung for a week so are ready for cooking. The cock was a handsome fellow with beautiful feathers.
But the partridge are especially pretty.
I donned my feather pluckers pinny, a present from my former, much-missed neighbour, Sally.
Then it was down to business.
I've spent many years dutifully plucking, but these days I tend just to skin them as it is so quick and easy, just like taking off a feather coat. I've got a good number of recipes.
We gave this book as a present to my parents.
My father's cold raised game pie has yet to be beaten and is spoken of with great nostalgia by our daughters! I love using the cook books that came from home.
Every Christmas I order food from Booths food shop from their sumptuous catalogue. Along with the prepared food, that gets delivered to my door, the catalogue includes several recipes.
This is the recipe that I'm going to use.
But next I'm going to have to try this cold pie recipe from Ol' Blue Eyes and see if it can measure up to my Dad's high standards!