CELEBRITY chef Tim Maddams launches Taste of Game’s new mobile kitchens which will promote game to wider audiences at food festivals and country events.
Breast of Pheasant wrapped in Bacon with Beetroot Relish and Braised Leg served with Honey Roasted Root Vegetable Puree by Square and Compasses
This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.
Poached Pheasant in a Thai-Style Broth. This lovely recipe brings a bit of heat into your life, adjust to your own taste.
Shortcrust mixed game pie
Three Bird Roast – Pheasant, Partridge and Pigeon from the Rigbye Arms.
Great for Christmas on Boxing Day or Christmas Eve