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Category Archives: Game
Merguez stuffed Partridge
On Sunday, I went to buy a brace of partridge, from the Pheasant Girl on the Layer Marney Lamb stall at the Farmers’ Market. While I was choosing my birds, I noticed some merguez on the same stall. Merguez are … Continue reading
Posted in Game, Meat, Recipes, Shopping
Tagged El Santu, game, game stock, gravy, Layer Marney Lamb, merguez, mutton, partridge, streaky bacon, stuffing
16 Comments
Partridge with Harissa
The Red-legged Partridge is a small game bird introduced to Britain from mainland Europe (particularly common in France and Spain) in the 18th Century . It’s estimated that there are between 72,000 and 200,000 breeding pairs in the UK. The shooting season … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged aubergine, chickpeas, coriander seeds, cumin, harissa, houmous, Kalamata olives, partridge, preserved lemons, sherry vinegar, tahini
8 Comments
Goose and Rabbit Pie
A couple of months ago, I read that goose and rabbit go well together in a pie – goose being fatty and rabbit being lean. I had some leftover goose in the freezer, so I’ve been awaiting the return of … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged 29th September, Dorothy Hartley, Food in England, game, Geo Watkins Mushroom Ketchup, Goos in a Hogepotte, goose, goose and rabbit pie, harvest, juniper berries, Michaelmas, pastry, Pimentón de la Vera, rabbit, stock, The Forme of Cury
14 Comments
Rabbit Vindaloo
Most people in Britain probably think of vindaloo as a spicy lamb dish, sold in Indian restaurants and as a ready meal from supermarkets. However, vindaloo actually started off as a Portuguese pork or rabbit dish – Carne de vinha … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged Goa, Goa Beer, India, Masala, Pimentón de la Vera, pork belly, Portugal, Quinta do Vallado, rabbit vindaloo, red wine vinegar, tomatoes, vindaloo, wild rabbit
16 Comments
‘Nduja
‘Nuduja (pronounced ‘nduya) is an Italian pork salumi (cured sausage), made with pig’s head (but not cheeks – they are use for guanciale), shoulder and belly, plus salt, roasted red chilli peppers and spices. The mixture is squeezed into a pig’s … Continue reading
Posted in Fish, Food, Game, Meat, Recipes, Restaurants, Shopping, Spanish
Tagged 'nduja pizza, 'nduja rabbit, 'nduja ragu recipe, aceitunas, anchovy paste, andouille, Calabria, chilli peppers, marinara sauce, nduja, salumi
15 Comments
