Neil has brought his management skills, enthusiasm and passion for cooking to his menus and when he is not creating mouthwatering dishes in the kitchen he is a skilled guitar player!
1 pheasant/or 2 grouse
Rashers of streaky bacon enough for each breast
100g/¼lb of smoked streaky bacon or pancetta
1 glass of red wine
½ glass of Madeira
200g/½lb wild mushrooms
2 onions (chopped)
½l/1pt game stock
4 croûtes thick slices of bread either fried or toasted)
Remove liver from the bird(s) and keep for later.
Truss the pheasant/grouse, place rasher of bacon over each breast and roast in the oven for approx 10 minutes.
Remove from the oven and carve off the breasts and legs, cover and keep to one side.
Chop the carcass very small.
Dice the fat bacon and "sweat off" with the chopped onion.
Add the wine, Madeira, stock and the chopped carcass and simmer for 45 minutes.
Remove the bacon, and strain the sauce. Whisk in the foi gras until melted into the sauce
In a clean pan place the "roasted" grouse/pheasant, the mushrooms, pour over the sauce and gently cook for a further 20 minutes in a moderate oven.
Meanwhile in a separate pan heat the butter with a little oil and cook the liver which should be finely chopped, and then add to the salmis.
Arrange the croûtes on a dish, place a piece of the cooked bird on each, reduce and taste the sauce and spoon over.
The Banana Daiquiri is an intoxicating beverage. Serve your drink in unusually shaped drinking glasses with a frosted edge and colourful decorations such as drink umbrellas, swizzle sticks, paper flowers or even skewered fruits on the rim of the glass!