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Freezing: Game and offal

 

Prolong the all-too-short game season by freezing your pheasants and cooked game dishes, and enjoy some traditional offal recipes from Delia.

Braised Pheasants in Madeira
Complete the recipe then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Ensure it is piping hot before serving

Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and Shallots
Complete the recipe, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. 

Grilled Venison Steaks with Red Onion, Grape and Raisin Confit
Not suitable for freezing. 

Old-English Rabbit Pie
Complete the filling for the pie and allow to cool. Cover with the suet pastry and open-freeze in its dish until solid then wrap in foil or polythene and freeze for up to 3 months. Cook from frozen but allow an extra 15 minutes’ cooking time for defrosting. 

Poached Pheasant with Celery
Not suitable for freezing. 

Pheasant Roasted in Butter Muslin
Finished dish is not suitable for freezing. However, to freeze uncooked pheasants, wrap them individually in foil and place in polythene bags. Freeze for up to 3 months, then defrost in the fridge overnight before cooking. 

Pheasant Terrine
Can be frozen for up to 1 month. Once terrine is set, freeze it, wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge before serving. 

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper
For best results, do not freeze.

Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce
Freeze the stuffing in a sealed polythene bag or plastic container. Defrost completely before using. NB: Stuffed and cooked pheasant is not suitable for freezing.

Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing
The stuffing can be made in advance and frozen in a plastic container. Defrost overnight in the fridge before shaping into balls. NB: The cooked dish is not suitable for freezing.

Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote
Can be frozen for up to 1 month. Once terrine is set, freeze wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge before serving. Freeze the compote separately in a rigid container. Defrost before serving.

Venison Braised in Guinness and Port with Pickled Walnuts
Once the stew has cooked, allow to cool and freeze in a rigid plastic container, leaving a small space for expansion. Defrost overnight in the fridge before reheating till piping hot. 

Venison Sausages Braised in Red Wine
Once the stew has cooked, allow to cool and freeze in a rigid plastic container, leaving a small space for expansion. Defrost overnight in the fridge before reheating till piping hot. 

Venison Steaks with Cranberry Cumberland Sauce
Not necessary to freeze.

OFFAL

Bear in mind that some offal on sale has already been frozen. If this is the case, you can only refreeze it when cooked, for food safety reasons.

Braised Liver and Onions in Marsala
Not suitable for freezing. 

Calves' Liver with Melted Onions and Marsala
Not suitable for freezing. 

Kidneys in Fresh Tomato Sauce
Cool completely, then freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and gently reheat in a pan until piping hot and cooked through. 

Lambs' Kidneys in Red Wine
Complete the recipe then leave to cool completely at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and gently reheat in a pan until piping hot and cooked through. 

Lambs' Kidneys with Two Mustards
Complete the recipe, then cool completely and freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and gently reheat in a pan until piping hot and cooked through.

Peppered Liver
Not suitable for freezing.

 

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