Category Archives: Game

Rabbit and Mushrooms in Velouté Sauce

Posted on April 11, 2020 by

Rabbit, as I’ve mentioned before, is an interloper to these shores. It was probably introduced for farmed meat and fur, by the Romans or Normans. Velouté Sauce is one of the 5 classic “mother sauces” of French Cuisine, as compiled … Continue reading →

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Rabbit en Confit

Posted on March 21, 2020 by

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 →

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Rabbit with Anchovies and Capers

Posted on February 22, 2020 by

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 →

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Goose Parmentier

Posted on February 15, 2020 by

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 →

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Tourin à l’Ail

Posted on February 8, 2020 by

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 →

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Pheasant Chilli

Posted on February 1, 2020 by

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 →

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Woodcock – Prince of Game

Posted on January 18, 2020 by

“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 →

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Pheasant and Leek Pie

Posted on January 11, 2020 by

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 →

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Feliz Navidad 2019

Posted on December 23, 2019 by

Wishing you all a very Merry Christmas and a Happy New Year! The above is the current shop window of the infamous Get Stuffed on Essex Road, Islington – no turkeys in sight!  

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Faisán en Adobo

Posted on December 7, 2019 by

In the days before canning and refrigeration, people had to rely on other methods of food preservation, such as immersion in fat or oil, pickling in alcohol or vinegar, salting (raw salt or brine) and smoking. When the Spanish and … Continue reading →

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