1) You do not have a sense of humour
2) Think all wild animals wear country gent costumes and talk to each other when we ‘humans’ aren’t watching
3) Are a vegetarian person
You will find it offensive.
Ok so it’s Christmas and a credit crunch one at that. In the next 12 blog entries, in fact each day leading up to Christmas I will give you an idea how you, the humble farmer, can control the vermin on your land and cook up a tasty dish… for free!! Please enjoy, share your own recipes of your ‘Farmers Foe Fayre’. Feel free to send in pictures of your finished dishes.
Photo by: John Harding (c)Why Crows and Rooks are a farmers foe:
Besides being incredibly intelligent and learning farm routines so they can avoid flying lead and traps, these birds are very adept at killing small chicks (if you have ducks and chickens). They are a nightmare in wet years when corn has lodged, they can pick big areas clean robbing the farmer of these grains. When farmers plant crops, they will land in the fields again, going along the rows of freshly planted seed picking it all out and eating it, even once the seed has sprouted and emerged leading to bear patches and poor stands.
Here’s a tasty way of getting your own back on the little blighters!
Pan Fried Rook with vine fruits, served with couscous (By Alan Coxon)
Ingredients:
2 tbsp olive oil
55 g onions, diced
1 carrot, diced
1 stick celery
1/4 tsp cayenne pepper
1/4 tsp nutmeg
1/4 tsp ground cinnamon
55 g tomatoes, peeled, deseeded and diced
500 ml chicken stock
250 g couscous
1 tbsp unsalted butter
For the Rook
2 tbsp olive oil
6 rook breasts, boned
black pepper
3 clove garlic, finely chopped
1 tbsp thyme, leaves only
1 onion, finely diced
1 small carrot, finely diced
100 g currants, soaked in 3 tbsp brandy
100 g sultanas, soaked in 3 tbsp brandy
225 ml robust fruity red wine
2 tsp red wine vinegar
100 ml chicken stock
2 tsp clear honey
1 tbsp parsley, finely chopped
30 g butter
Method
1. Make the couscous. Heat the oil in a frying pan over a moderate heat and add the onion, carrot and celery. Cool for 2 to 3 minutes, until softened.
2. Add the spices and stir well, cooking for a further 2 to 3 minutes.
3. Add the tomato and stock and bring to the boil.
4. Add the couscous stir well, bring back to the boil and remove from heat.
5. Add the butter, stirring well. Cover and leave to stand for 2 to 3 minutes.
6. For the rook, heat the oil in a heavy based pan. Season the rook breasts with salt and freshly ground black pepper, then rub all over with the crushed garlic and thyme and leave aside.
7. Add the onions and carrot to the pan and cook for 4 to 5 minutes, until softened but not coloured. Turn the heat up and add the rook breasts, fry quickly on all sides to seal.
8. Pour over the brandy from the soaking vines fruits and flame the birds. When the flames have died down, add the vine fruits followed by the wine and wine vinegar and bubble until reduced.
9. Add the stock and honey and bring to a simmer.
10. Cook for 3 to 4 minutes, then remove the breasts, cover and keep warm. Reduce the liquid in the pan until almost syrupy and then strain it. Add the butter and whisk thoroughly. Serve the breasts with the sauce accompanied by the couscous.
Enjoy! That's 10 less in your back yard!
Disclaimer
The views in this blog post are my own. I have not tried any of these recipes, so don’t blame me if it all goes wrong. I have included links and credits where applicable.
Some of the animals mentioned in the blog are protected species so please refer to www.defra.gov.uk before turning the gas on.
We take no responsibility what so ever for indigestion or law suits which may arise if you do not take heed!!!
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