Top five game recipes
by Charlotte Morgan | 20 September 2012 | 0 commentsTweet
It's getting chilly out - perfect weather for game, typically richer and more comforting to eat than other meats. Here are our top five recipes.
Chef Mike Robinson says that “…rabbit cooked like this is the most beautiful, fat-free, juicy and delicious meat I know.” The rabbit is cooked in confit (with goose or duck fat) to capture the juices of the meat, and it is them combined with fresh herbs, a white sauce, and suet pastry to make the pie (pictured above).
Phil Vickery sautés his partridge with cider, tarragon and Bramley apple to make an Autumnal English main. Be careful of overcooking the partridge – the meat should be rosy pink when cut open. It’s probably the easiest way you’ll ever find of serving partridge, and only takes 20 minutes to prepare.
This recipe comes from the River Café and makes the most of the succulent, tender meat from young pigeons, or ‘piccioni’. It’s simply roasted with lots of fresh thyme, garlic, olive oil and wine, and should rest in its juices for 10 minutes before serving. Allow one small pigeon per person.
A real chuck-it-all-together meal, which makes the most of everything you might have lurking in the fridge. As well as chicken and rabbit, there’s also French beans, tavella beans, flat green beans, saffron, garlic and tomatoes in this paella, too. A great dish when you’re feeding lots of people.
This is a simple yet brilliant recipe for pot roast pheasant with an apple, cider, sage and cream sauce from José Souto. It is winter on a plate, or in this case, in a pot. The ingredients are simple, and it will be ready and on the table in just over an hour.
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