A favourite way with venison in autumn from ” Comfort & Spice” by Niamh Shields. The sauce with need adjusting to your preference depending on the sweetness of the blackberries, the richness of the stock and your choice of wine. Use a good quality balsamic vinegar if you can. Serve with mashed potatoes.
A delicious supper for autumn and winter from Thomasina Miers. As an alternative to quail you could use pheasant, partridge, chicken or guinea fowl depending on their availability. The birds need to be marinaded for at least four hours.
A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.
A lovely way to serve roast partridge from Sophie Grigson’s ” Meat Course”. Make sure you keep the birds well basted throughout the cooking time to prevent them drying out.
A recipe for the game season from ” The Food and Wines of Spain” by Penelope Casas. Serve with Roast Potatoes or Poor Man’s Potatoes and a green salad.
Here’s a more unusual recipe for this game bird from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier. This is good served with sauted potatoes.
A favourite recipe from Normandy where cream, apples, cider and brandy abound and which i like to serve with some mashed potatoes and green vegetables. . You could also use free range chicken or guinea fowl. It is in Sophie Grigson’s ” Meat Course”.
