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Game
Quick Ideas For Eating Seasonal Meat / Game In November
November 01 2007
Quick Ideas for Eating Seasonal Meat / Game in November
Pheasant
This can be dry, so I like to wrap in tin foil with a little water in the parcel. Stuff with an apple, cut into quarters to release the flavour. Serve traditionally with bread sauce and game chips (crisps to you and I!) Berry jellies are also good with pheasant.
(For a more substantial meal serve with celeriac mash – see Ideas for Eating Seasonal Veggies in November)
Wild duck
Stuff with an orange, cut in half to release the flavour. Place on a rack in a baking dish and roast. Serve with salad. For a more opulent meal, glaze with a mixture of orange juice, a little brandy and honey for a rich crispy skin. (Also good served with celeriac mash!)
As an alternative, duck fillets are great in a tagine. This serves four people. Simply take one onion and one clove of garlic and fry until golden brown. Cut one duck breast fillet (skinned), and one chicken breast fillet (skinned) into cubes and add to the onion until they are no longer pink. Add one large cup of freshly squeezed orange juice and 300ml of water. Add one organic stock cube (I prefer chicken), eight dried prunes, fresh herbs (parsley is good), bring to the boil and simmer for an hour or two. Ten minutes before the end of cooking add a handful of fine green beans. Sprinkle on toasted almonds and serve with delicious warm bread like Ciabatta.
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