Tag Archives: butcher

Pheasant with Stilton Sauce

January 19th, 2013 Pheasant were probably introduced to Britain by the Romans and were definitely well established by the time of the Normans. It should be relatively easy to buy pheasant from a decent butcher during the shooting season, October 1st to … Continue reading

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Guinea Fowl

August 13th, 2012 Guinea fowl are a West African game bird that has been domesticated and farmed in Europe since the sixteenth century. They are a fairly mild tasting bird, with a flavour somewhere between chicken and partridge. These birds … Continue reading

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Australian Roast Lamb

August 7th, 2012 I bought an Australian leg of lamb from the butcher for £12 – Marek assured me that it’s the best in the world, but he did grow up and train as a butcher there. You don’t see much Australian … Continue reading

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Smoked Turkey Leg

July 1st 2012 I went into the butcher this week and spotted large smoked turkey legs for £2.50 each. I couldn’t resist, they were a good size – mine’s just over 12 inches long. Smoking preserves and cooks meat, the process … Continue reading

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Oxtail

March 22nd, 2012 Oxtail is literally the tail of a cow – it contains a lot of lean meat, bone marrow and gelatin. When cooked gently in the oven for a few hours, the meat will fall off the bones … Continue reading

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Pheasant with Chorizo and Pimentón

February 20th, 2012 I haven’t tried cooking pheasant with chorizo and pimentón before, but it was so good I’ll be doing it again soon. The smoke and heat of the pimentón went really well with the gamey taste of  pheasant. … Continue reading

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Game and Venison Pie

February 7th 2012 It’s been quite cold lately and I was inspired by specials at the butcher of diced game and venison. I thought the addition of a little chilli would warm things up nicely. Game and Venison Pie recipe … Continue reading

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Ham and Pea Soup

January 7th, 2012 Pea soup is generally cooked or served with ham and made from dried split peas. The soup’s origins go back to at least 500 B.C. Both the Greeks and Romans cultivated peas and the soup itself is … Continue reading

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Gammon in Mulled Wine

December 22nd, 2011 Slow cooking Gammon in Mulled Wine produces a ham which tastes and smells like Christmas. It’s deceptively simple and if you buy a gammon knuckle or two from the butcher, it’s very cheap. Christmas Ham recipe: 1 … Continue reading

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Grouse

November 22nd, 2011 Grouse are a popular game bird, about the same size as Partridge. They are completely wild and have resisted all attempts to breed them, therefore their natural, moorland habitats, mainly heather (which they like to eat) have … Continue reading

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