|This is the Journal of |
<< Don't Look Back in Anger
To Market, To Market >>
Parsley, Sage, Rosemary and Thyme.
That's what I've added to my stockpot along with some roughly chopped onion (skin on), a carrot, some black peppercorns, mustard seeds, a bay leaf and the main reason all that and some water are in there is the pheasant carcass. Leftover from our Sunday tea.
Normally we get the meat from our local butcher, he's won awards and been on the telly you know, a piece to roast or nice chops or steaks or if the weather is very good s selection of things to go on the bbq grill. One a month though is different. On the last Sunday of each month in one of the next towns over is the farmers and producers market.
All sorts are there. Preserves and jams, specialists in spices and dried goods, fancy cupcakes and plain looking flapjacks, bread of all shapes and sizes, fruit and veg, smoked goods, cheeses and of course meat. The chap with his stall of highland cattle beef joints from yorkshire, all things turkey, the Welsh lamb and lamb from much more locally. One butcher comes down from the southern end of cumbria. His speciality is game. Fur and fowl. In autumn this is at its peak. Rabbit, venison, hare, wood pigeon, teal, partridge and pheasant. Oven ready birds that will make a nice roast for two people with little waste.
So now the leftover bones and meat are getting a second bite at stardom, the centrepiece to a tasty stock that could be used for all sorts of meals. Soup, risotto, or the base for a casserole made with a mix of cuts of game meat also bought at the market, long slow cooking to bring out the best favours served with fresh seasonal root vegetables. Food guaranteed to keep one warm on a cold dark night.
OK. I'm on my way <winekye>
Mmmmm.... I can sense the aromas all the way over here...
The mixed game casserole with dumpings went down well. So well that there is nothing left but a pan and some bowls to clean.
I wish my butcher had won an award. *Looks at sad packet of squashed chicken parts, puts it back in the freezer*