"Definitely" says catering innovator Richard Glover. "Pheasant and Venison are often thought of as expensive but our specialised production methods mean that we can produce our game pasties at a price that offers outstanding value.

We have modified the traditional Cornish pasty recipe with prime pheasant and venison meat to create an entirely new and exciting culinary experience. The result is a delicious fast food snack, ideal for picnics or days out."

"A very good friend of mine, who trained in Switzerland, then worked at the Savoy has revamped all my products, introduced new ingredients. I am indebted to him."



Visit Tealby Tea Rooms, Tealby, Lincolnshire
"Home of Poacher's Game Pasties"
Click here to visit the website.


The Pheasant & Venison Poachers Pastie
Entirely Shot Free
Baked & Chilled
150g

Ingredients:

  • Pastry (Flour, Vegetable Fat, Water, Salt)
  • Potato
  • Pheasant and Venison
  • Onion
  • Carrots
  • Spices
  • Sauce Mix
  • Minimum cooked meat 12.5%
 

Storage Condition:

  • Up to 18 months in a food freezer

Cooking Method's:

  • If frozen defrost thouroughly
    Then
  • For best results reheat in oven
    Or
  • Microwave for 1 minute then crisp pastry under grill
     
   
POACHERS PASTIES - Only £2 each
Delivery charges not included, contact us with your order for a delivered price

 

Wholesale Prices Available On Application

Mr. Neville Rose, head Chef at the Grand Hotel Best Western in Lincoln, England, says "The Glover's Poachers Pasty is delicious. It is quick and easy to use, and looks fantastic. This is something that has been long overdue and is an important addition to the menu."



Family Recipe: Pheasant Casserole

Pheasants, I always find difficult to roast. Unlike most game you can often get a poor result. Other game such as woodcock or partridge are very easy: put a nob of butter in them, a little seasoning, wrap in silver foil then cook in the oven for 40 minutes. (Try always to undercook game). Serve on toast.
With Ducks we take off the breast, scour the skin and pan fry in red currant jelly, port and red wine. Serve with lianaise potatoes.

Pheasants are a dense meat. In the 1950's you didn't roast chickens, they were known as boiling fowls as they were grown to maturity which made them unsuitable for roasting. Similarly, with pheasants i tend to casserole them using this family recipe, we eat around 10 brace per year:

4 Coxes apples plus 2 cooking onions chopped up
Lay the 2 whole pheasants on top & season
Add 2 pints of liquid, 2/3 Chicken stock + 1/3 dry cider
Cook for 40 minutes in a preheated oven at 180 degrees Celsius
Take the pheasants and chop them up, discard the apple and onion
Thicken sauce with cornflour, don't add too much as it will taste of cornflour
Add 1/2 of single cream and the juice of 1/2 a lemon
Serve on rice (boiled or basmati) with green beans

If you end up with leftovers then put in the blender with a bit of dry sherry to make soup.

If you bought 2 birds from a shoot it would only cost £2 to serve 6 people and have a delicious soup!

Links to some of our friends:

Tastes of Lincolnshire

Cressing Temple