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THE ERA If The Era Out Wed riflwl The Second Section Sports News District News Entertainment MING FOR A GOURMET CHRISTMAS By TONY DREW SHARON When great aunt the fussy family gourmet ar- rives for Christmas youll need thing really special under the tree for her of Chateau for Or you could buy one of those wayout cheese trays in a fondue pot very special you could try a brace of 1 dressed pheasants ready to be cooked and served under glass An East GwiUimbury firm Tall Pines the brainchild of yearold David has put a Christmas gift box of this delicacy on the market fresh or frozen at per pound The birds range from one a half lbs to four lbs and a two of pheasants gift boxed I win be shipped anywhere in Ontario for The pheasants taste similar to wild pheasants but less A lb pheasant will feed three adults To ship them the firm packs them in dry ice A package of six is GOURMET DELIGHTS Tall pines has other gourmet de lights for sale too Dressed partridge is 275 each and average about 16 Quail is 190 and average about An article in the Weekend Tele gram and an interest in outdoors was all that was needed to start one of the fastest growing and most successful pheasant farms in Ontario Tall Pines nestled beneath ft high pine trees on acres on the sixth concession of East GwiUimbury near Newmarket is just completing its second year in operation Manager is David who moved to the country from Scarboro with his parents five years ago His father is a partner in the busi ness while younger brother Douglas 18 is in charge of production when he is not attending high school What started as a hobby in with the raising of 21 baby pheasant chicks in a garden shed has grown to a total of 8000 birds this year There were a lot of pheasants running wild when we first moved here I saw an article in The Telegram on the birds so we decided to raise a few just for fun explained David The got some eggs bor rowed an old incubator and raised the pheasants to maturity They proved so popular with friends that all of them were sold The following year David became a little more serious and while at school bought 108dayold chicks from a pheasant farm in Wisconsin along with eggs for incubation All but two were sold In 1968 David and his brother built two brooder houses for the birds and raised to maturity It was a hit and miss operation We read books and gained what infor mation we could from local feed deal ers and game breeders he said HIT TORONTO There had always been a great demand for good quality pheasants and in 1968 Tall Pines broke into the Toronto restaurant busi ness by supplying birds to the West- bury Hotel liked what he saw and this year ord ered about 500 pheasants for the hotel He has also supplied recipes for phea sant which goes with each bird sold at Tall Pines Last year Tall Pines moved into top gear by raising 1300dayold chicks and 1200 pheasant eggs But a birds refused to cat and another were killed when a dog got into one of the pens However by Christmas ail that survived had gone to shooting preserv es food markets hobbyists hotels and restaurants In addition to the Tall Pines now supplies birds to the Wind sor Arms Provencal Les Cavaliers and the Inn in the Park in Toronto and the Henry House in Halifax Birds are exported to Nassau Florida and Ohio About half the birds sold but most for restaurants after being hung for 10 days Some 50 per cent of the birds end up at shooting preserves About chicks were sold in the spring to a private preserves in Goodwood ADD QUAIL DUCKS In 1970 the Partridge fed a prepared 8 thi pine feed along with corn and buckwheat Stuffed pheasants hatching eggs and chicks arc also for sale at Tall A constant threat to the birds arc hawks and owls Recently a giant owl got onto one of the pens and kill ed one pheasant before it was shot The hawks cither kill the birds out right or scare them to death A pheasant matures in 16 to 18 weeks and during that time cats about 10 lbs of feed Tall Pines feeds its pheasants Quail and Mallard Ducks owls and it often has over at a time a mixture hawks are the greatest danger the birds face They of com and buckwheat This year the farm is also are shown above in one of their protected cages stocking 1500 Chukar Partridge 1000 Bob White a baste to a The pheasant should not be over cooked Remove the pheasant from the roasting pan drain of grease from the pan Fry 1 soup spoonful of chop ped onion in the roasting pan When brown add the cider wine reduce to half and then add the cream Let boil till reduced to half remove from heat and add the 2 of butter by amounts and shake to and fro till the sauce is smooth Finish the sauce by adding 1 of apple brandy also and pepper to taste Strain sauce decorate around pheasant with heated crab ap ples then pour half the sauce over the pheasant Serve the other half sepa rately Serve with wild rice SAC WILD RICE wild lice small onion with two cloves inserted of Madeira wine of butter 1 of toasted sliced almonds 1 dry seedless raisins cups of water and add cook for 35 n u t e or till ready Drain water and add the butter Wash raisins in hot water and add to rice Then add the Madeira Wine and mix with fork Sprinkle the rice with toast ed almonds and serve cooked remove from roasting pan and add onion and cook until brown Re move all the grease add the sherry and reduce to half Add ounces of water and chicken cube base and reduce to half Finish with salt and pepper to taste Serve with bread sauce David of East has built a hobby into a profitable business supplying pheasants partridge and other game birds to gourmet chefs in a number of major cities This year David is also marketing a take it with you Christmas package for home gourmets He is shown above packing a frozen pheasant into a gift box He will ship it anywhere in Ontario White Photo A processing plant and walkin freezer will be built at Tall Pines later this month This addition will make it one of the most modern pheasant farms in Canada David is a director of the Ontario Game Bird Breeders and Hunting Preserve Association which will put up a booth at next years Sportsmans Show to promote the What started out as a hobby has grown into a investment In the future a game preserve may pos sibly be part of the ever growing try executive chef Tony special recipes for Roast Pheasant a la Granvillaise and other delicacies ROAST PHEASANT A LA GRANVILLAISE Time for cooking minutes 375 to GOURMET DELIGHT PHEASANT Use pheasant cut in quarters OR large breasts Brown well in but ter Place in baking dish Pour over 1 cup brandy Light and let burn out Add cups chicken stock onion chopped 1 clove garlic crushed Sea son with salt and pepper Bake in 350 degree oven hour basting several times Remove from oven and pour over 1 quart heavy cream or beaten cottage cheese 1 10 u n bottle horseradish Bake hours Just be fore sering add pound mushrooms sauteed in butter Serve over wild rice Serves to PARTRIDGE IN WINE SAUCE whole partridge breasts 1 onion thin tablespoon chopped celery teaspoon dried tarragon cup white wine tablespoons butter 3 tablespoons flour teaspoon salt dash pepper 2 tablespoons butter egg yolk slightly beaten tablespoon heavy cream METHOD Cut breasts in h a along breastbone PuU off skins Place breasts onion celery tarragon and wine in large saucepan Add just enough boiling water to cover breasts Cover simmer 30 minutes or until partridge is tender Remove breasts and keep warm Strain boil to reduce to two cups Melt the four tablespoons butter stir in flour salt and pepper Gradually add the two cups partridge broth Cook stirring constantly until mixture is smooth and thickened add the two table spoons butter and simmer gently five minutes stirring occasionally Com bine egg yolk and cream stir into hot Serve this on toast points or small squares of puff paste for a deli cious gourmet touch PHEASANT BAKED IN WINE Cut cleaned pheasant into eight or nine serving pieces leaving them slightly damp Season with salt and popper Roll pieces in flour and brown in six tablespoons hot olive oil until just golden Sprinkle very lightly on both sides with onion and garlic salt Remove pieces to a 13- 9inch pan This much can be done a day ahead if desired Combine tablespoons tomato paste six tablespoons tomato sauce a n d cup white port Pour over pheasant and bake in 250 degree oven two hours If the pheasant is large weighing close to four pounds bake hours Serves two to three oz apples brandy Black Pepper Corn coarsely ground 1 slice of larding fat soup spoonful of chopped onions METHOD Insert into the phea sant of butter salt and black pep per to taste Cover the breast of the pheasant with larding fat and tie it Heat the roasting pan and add ROAST PARTRIDGE Time to cook 3035 minutes at 375- degrees partridge ounce of dry sherry ounce of butter larding fat teaspoon of chopped onion black pepper corn freshly ground- coarse grains salt to taste METHOD Insert ounce of butter Into the partridge Salt and pep per to taste Melt the remaining ounce of butter in roasting pan until side cook tor 10 minutes turn over to other side cook for minutes place on back and cook for a further 10 minutes Be sure to baste every min utes from grease in pan After bird Is QUAIL WITH MUSCAT GRAPES 2 ounces gras sliced truffle Freshlyground black pepper 2 ounces Courvoisier brandy 4 ounces sweet cup chicken stock sprigs parsley Small stalk celery 1 or 2 leeks Thyme Small bay leaf Grape leaves slices salt pork slices bread 3 ounces muscatel wine 3 ounces cup whipping cream Salt lbs seedless white grapes peeled Remove and set aside heads wing tips and feet of quail Stuff quail with foie gras and place in bowl Sprinkle with freshly- ground black pepper and the sier and let marginate hour In pan brown slightly ounce of the butter Add heads wing tips and feet and cook for a few minutes Add stock parsley celery leeks thy me and bay leaf Bring stock to boil and simmer until reduced to half Add marinade from and continue to reduce liquid until about half of mari nade has been evaporated Wrap quail In grape leaves cov er breasts with salt pork and tie with string Melt 2 tablespoons of the but ter In a roasting pan and in it arrange quail Roast in hot oven degrees for 15 to 18 minutes Discard salt pork Brush bread slices with butter and toast slowly in oven until crisp Place a quail on each piece of bread breast side up To juices left in roasting pan add muscatel and bring to boll Add liquid from simmering wings etc along with the cream Reduce to about half or until the sauce Is lightly thickened Add salt If needed Now add ounces butter stirring carefully to blend then pass through a very fine sieve Add grapes and pour over quail Serve with wild rice toasted almonds and raisins Makes servings WW IBv LARRY The easing of the liquor laws in recent years the arrival of live entertainment to some dining spots in the area this year and the modern trend of dining out on special occasions prompted Era staff reporter Larry Robert son to survey some of northern York Countys dining establish ments to find out just what is available for families who want to have a pleasant evening out without the long slushy drive into Metro Heres what he found NEWMARKET Few area dining spots are staying open Christmas Day Christmas is one occasion most folks still like to celebrate at home and so do our employees said one Keswickarea restaurant owner But open or not on Dec most places 1 contacted are offering a special Christmas menu many with turkey and all the trimmings The only two I was able to turn up on my short survey where Christmas dinner is actually being served on Christmas Day were La Colony Restaurant in Aurora and Twin Seasons Dining Room In Jack sons Point However everybody I talked to said they will be open New Years Eve and most said they ex pect business to boom The La Colony Restaurant St In Aurora will open from pm on Christmas and New Years Christmas dinner at La Colony includes turkey duck or ham with dressing cranberry sauce salad potatoes and vegetables For dessert you have a choice of Christ mas pudding of mince pie with tea coffee or milk Price of dinner is with childrens portions at half price In the fullylicenced dining room dur ing the festive season you can enjoy eggnog with your meal We have a special turkey luncheon all through December at a plate said manager Herb and except for Christ mas and New Years we will be open at our regular hours of 12 noon to am Phone The Twin Seasons Dining room in Jacksons Point overlooking Lake will feature turkey dinner with dressing cranberry sauce salad and beverage on Dec Included in this is Christmas pudding hot mince pie or The meal is and up with special childrens prices The Twin Seasons Is open nightly during Christmas from Phone The Longhorn Inn and Ta vern at the corner of Don Mills and Sharon Sideroad has half a chicken with leg and on its holiday menu Included is soup or juice salad dressing cranberry sauce mashed potatoes vegetables dessert and beverage Price for this meal Is with a special childrens meal in cluding a quarter of a chicken for half price This dinner will be avail able during the Christmas week ex cept Christmas Day when the Long llngton Street in Aurora offers choices on a predominately Ess- tern European menu over the Christmas week and will open from 12 noon to pm on Satur days and Sundays Although reser vations are not a requirement it Is suggested you call ahead if you are planning to go there on a Satur day Phone 727 The Rivervlew Inn and Mar ina south of Bradford at the Hol land River on Highway 11 will close for Christmas but will open New Years and the week prior to it We have turkey dinner said manager Phillip with dressing gravy and mixed vege tables The mixed vegetables seem to suit everybody With this we have Christinas pudding and mince pie The Inn dinner is and entitles you to all for Phone 7752237 Newmarkets New Compass Restaurant in the Newmarket Shop ping Plata wlU be closed for Christ mas Day but open over New Years with live entertainment by The Shamrocks of Ireland During Christmas week steak dinners be the bill fare as usual- Phone