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In this section we feature recipes that have been featured in The Ginger Chef blog. The stories that inspired these recipes can be found at

Ben's Pheasant Crumble

A wholesome Autumnal dish to serve 6

For the Pheasant stew....
1 large cock Pheasant jointed
2 rashers streaky bacon diced
1 clove garlic chopped
1 onion diced
Sprig thyme
Bay leaf
50ml Madeira
250ml brown Pheasant or Chicken stock
Flour for dusting
Little oil for frying
20 button onions
20 small mushrooms

Coat the Pheasant in the flour and shallow fry in an oven-proof dish. Brown the pheasant and then add the onion and garlic, stir for a few minutes, add the herbs and Madeira. Simmer for 1 minute then add the stock, bring to the boil, season, cover with a lid or foil and place in the oven on 150 degrees for about 2 hours, or until the meat comes easily away from the bone. Leave to cool, shred the meat from the bones and set aside in an oven proof dish . Pass the stock and leave to stand. Fry the button mushrooms and onions until golden brown and add to the Pheasant meat. Pour the stock over the meat, onion and mushroom mix.

For the crumble topping...

100g plain flour
50g butter
20g toasted hazelnuts
4 rashers crispy bacon
Little chopped parsley

 Put the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs (this can also be done by hand). Place a mixture on a baking sheet with parchment paper, bake in the over on 180 degrees stirring every 5 minutes until the mixture is golden brown. Leave to cool and put in a mixing bowl. Add the bacon, hazelnuts and parsley and season well. Put the mixture onto the Pheasant mix and heat through in an oven.

Serve with mashed potato and greens, plenty of friends and a good bottle of red! 


Added on - Nov 17, 2014