STIFADO Rabbit Stew
There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a … Continue Reading →
Category: Game
SEARED AND ROAST DUCK BREASTS WITH ASIAN PLUM SAUCE SAUCE
These seared & roasted duck breasts with Asian spiced plums, is another recipe from our favourite writer Diana Henry. A delicious combination of flavours – the rich gamey duck complemented … Continue Reading →
DUCK LEG WITH BABY TURNIPS
A classic combination, if you have never tried braised duck, get ready for a great melt-in-the-mouth meal Serves 6 Ingredients 6 ducks legs 1 onion, chopped 2 garlic cloves, chopped … Continue Reading →
ROAST DUCK LEG WITH CANNELLINI BEANS
I love Duck legs because their skin crisps more satisfyingly than that of the breasts and their flesh is infinitely more succulent. Dry the skin with kitchen paper and let … Continue Reading →
PAN FRIED RABBIT WITH TARRAGON SAUCE
Since we moved to France we have started to love the gamey taste of rabbit. Sheila cooked this on Sunday and it is a tad involved, but the rich taste … Continue Reading →
NORMANDY GUINEA FOWL WITH APPKRS CIDER AND CREAM
After our recent Wilton Week in Normandy and Brittany this lovely, delicious old-fashioned dish pays tribute to the tastes of Normandy. It is Served with boiled potatoes, which can be mashed … Continue Reading →
PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC
This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →
DUCK CONFIT WITH BRAISED RED CABBAGE
This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →