Steve Mitchell, new head chef at the Three Crowns Restaurant and Inn at Scouthead, reflects on memories of the game season.
Find out more about the Three Crowns and their menus by visiting their website or by calling them on 0161 624 1766.
WE FIND ourselves entering October and what a lovely week it has been!
I’ve been thinking about the exciting ways I can incorporate game meat into the Specials at The Three Crowns. As it is now game season I thought I would share some memories and information about the hanging process of game meat, which my Dad taught me when I was quite young.
I used to go hunting with him and our gun dog, a red setter called Sally.
My Dad told me I had to be very quiet at all times. We would wait a while and then a pheasant, a wild duck or a wood pigeon would fly overhead. My Dad would fire away with his shotgun and then Sally would retrieve the game birds.
After the day’s hunting we would return home with the haul and prepare the birds. We would hang pheasants by their neck for around a week but no more than two. Pigeons would be hung for two to three days but could be eaten straight away and wild duck hung for a maximum of two days.
My Dad told me the hanging process allows the meat to develop flavour so you can enjoy it at its best.
He said it’s important while hanging the meat that the area is cool and the meat is covered so flies cannot get to the meat and ruin it.
If the meat had been shot in the gut area it should be plucked and skinned straight away and used in casseroles and stews, as it wouldn’t keep.
I used to love all the meals we made with the food we caught, especially the pigeon sandwiches I used to take in for my friends at school, which we all enjoyed together.
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