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.
Partridge with Roast Pears (2)
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Tag Archives: Game
Pheasant with Grapes and Walnuts (4)
A French game recipe for autumn from Sophie Grigson’s ” Meat Course”.
Partridge in Chocolate Flavoured Sauce (4)
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.
Pheasant with Mushrooms in Cream Sauce (6)
A recipe for autumn from Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.
Guinea Fowl in Raspberry Beer (2)
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.
Pheasant a la Normande (6)
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”.