A recipe for autumn fro Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.
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”.