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Category Archives: Game
Rabbit en Confit
The word confit comes from the French verb confire, to preserve, which in turn is from the Latin conficere, to complete, do, finish, make or prepare. Most foods can be preserved as a confit by cooking at a low temperature … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged black pepper, confit, dry white wine, extra virgin olive oil, garlic, Jané Ventura Roses, lemon juice, parsley, plain flour, rabbit, rabbit confit, rosemary, sea salt
8 Comments
Rabbit with Anchovies and Capers
I found an interesting rabbit, anchovy and caper recipe attributed to Jennifer Paterson which seems to contain elements of contrasting origins. The first part, is somewhat like an uncooked jugged hare marinade and the final part with the anchovies and … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovies, capers, dry white wine, garlic, ground chilli, Jennifer Paterson, lemon juice, mirepoix, Nauta Catalunya, parsley, picada, rabbit, Two Fat Ladies
11 Comments
Goose Parmentier
Antoine-Augustin Parmentier (1737 – 1813) was a French pharmacist who championed the potato as food. It’s hard to imagine not eating potatoes, but when the Spanish first introduced them to Europe, the French government prohibited their ingestion, for fear that … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged anchovy paste, Ô d’Yeuses, Comté cheese, garlic, goose, goose fat, goose parmentier, mushrooms, oleic acid, onion, potatoes, stock
6 Comments
Tourin à l’Ail
Tourin à l’ail is a simple garlic soup from the Dordogne in France. The soup is made throughout Aquitaine with some variations known as Tourain Blanchi à l’Ail. There are also people who like to mix onion with the garlic. … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged Cantal, Château les Martins Cotes de Blaye, chives, croutons, egg, flour, garlic, garlic soup, goose fat, pheasant stock, roux, stock, Tourin à l'ail, white wine vinegar
15 Comments
Pheasant Chilli
It is said that chilli con carne (chilli with meat) comes from Texas and is most definitely not Mexican, however, if you check the history books, you’ll see that Texas was settled by the Spanish and later became part of … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged ancho, Bohemia, Chili Queens, chilli, chilli con carne, Chipotle, chorizo, coriander, cumin, Historia verdadera de la conquista de la Nueva España, jalapeño, mushrooms, oregano, pheasant, pheasant chilli, Pimentón de la Vera, red pepper, Sister María de Ágreda, smoked streaky bacon, soup of the devil, Tecate
6 Comments
Woodcock – Prince of Game
“The wood cock is the first on the list of gastronomical indulgences of the feathered tribe denominated ‘game’ not only from its aroma, but also from the succulence of its flesh, so prized by all who are judges of gastronomical … Continue reading
Posted in Drink, Food, Game, Meat, Recipes, Spanish
Tagged Brussels sprouts, champiñones al ajillo, chestnut mushrooms, chestnuts, garlic, goose fat, parsley, Pimentón de la Vera, Ramon Roqueta, the prince of game, woodcock
6 Comments
Pheasant and Leek Pie
I got the idea for a pheasant and leek pie via Scottish Cock-a-leekie soup, or cockie leekie (circa 1598), which probably came from a French chicken and onion dish. Old recipes included beef shin and prunes, but I thought a … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged carrot, celery, Cock-a-leekie soup, Els Nanos Collita, French mustard, garlic, hare's eye, leeks, pastry, pheasant, pheasant and leek pie, sherry vinegar, stock, streaky bacon, Tempranillo
20 Comments
