Cooked Game with Honey Mustard Roast Peppers Recipe
By April 4, 2013Published:
Reproduced from 'The Empty Larder' by kind permission of the author, Judy Malleson
- 700 gram cooked game - venison, pigeon, pheasant, mallard or whatever you have
- 3 lager peppers
- Honey mustard
- 50 ml orange juice
- 200 ml crème frâiche
- 1 tbsp sushi ginger
- 1 dessertspoon olive oil
- Remove the seeds from the peppers and slice each into 6. Smear both the inside and outside of the peppers with honey mustard and roast in a pan with the olive oil until the skins begin to brown. Chop roughly
- Take the cooked meat off the bone. Slice or chop it finely, mix with the pieces of roast pepper and stir in the sushi ginger.
- Mix together the orange juice and crème frâiche and stir them into the meat. Season, turn into a heatproof serving dish and heat through before serving.