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”.
