British Larder Recipe Card Ultimate Game Tasting

British Larder Suffolk Ultimate Game Tasting

Pub/Restaurant A taste of Suffolk on a plate...

Orford Road, Bromeswell, Woodbridge, Suffolk IP12 2PU 01394 460310 www.britishlardersuffolk.co.uk www.britishlarder.co.uk

25th September - Guest Chefs Nigel Haworth and Lisa Allen 29th September - Maddy cooking as Guest chef at the Froize, Chillesford 1st October - Foodie Bootie at the British Larder Suffolk 2nd October - Sutton Hoo Farm walk 9th October - Dingley Dell Piggy Feast... call us for further information

British Larder Suffolk Ultimate Game Tasting Wild Rabbit Rillette (serves 4) 4 rabbit legs 2tbs olive oil 1ltr chicken stock 1 lg sprig of thyme + 1 extra lg sprig 1 clove of garlic, lightly crushed 1 carrot, cut into 6 pieces, skin on

1 onion , peeled and cut into 8 1 tsp of crushed coriander seeds salt and freshly cracked black pepper 200g duck or goose fat 2 banana shallots, finely chopped 1tbs of mixed chopped parsley, chervil and

To braise the rabbit legs: Pre-heat the oven to 160 °C. Heat a medium casserole dish with the oil, season the legs lightly and brown them, add the prepared onions, leek, carrot, crushed coriander seeds, one sprig of thyme and crushed garlic, brown until golden then add the stock. Cover the dish with the lid and once the stock is starting to boil transfer the dish to the oven and braise the legs for 1 hour, or until they are tender. Let the rabbit legs cool slightly, drain them from the liquid and flake the meat.Heat a small frying pan with 1tbs of the duck fat and sauté the chopped banana shallots until tender, add the flaked rabbit meat and add another 80g of the duck fat, stir in the chopped herbs, capers and gherkins. Taste and adjust the seasoning if needed.Spoon the rillettes into the serving jars, leave them to cool, melt the remaining duck fat and pour it onto the surface and set them in the fridge.

Venison Scotch Egg (serves 4) 4 hen’s eggs, soft boiled (7 minutes), peeled 200g cooked venison shoulder meat 200g Cumberland sausage meat or minced venison salt and freshly cracked black pepper 2tbs finely chopped mixed herb such as parsley, tarragon, chervil 50g flour Mix the cooked venison with the sausage meat, seasoning and the chopped herbs. Pack the venison sausage meat around the cooked, soft boiled egg, leave them to set in the fridge.Panée the eggs: roll the Scotch egg in the flour, then the whipped egg and then last in the panko breadcrumbs. Heat a deep fat fryer to 160°C, fry the eggs until golden brown, drain and serve them immediately or leave to cool and serve cold.

Partridge, Prune and Smoked Bacon Sausage Rolls (serves 4) 2 whole partridges 200g Cumberland sausage meat 2 rashers of smoked bacon, chopped 80g prunes, chopped and soaked in 2tbs of Armagnac

1 clove of garlic, crushed 1tbs olive oil salt and freshly ground pepper puff pastry

Preheat the oven to 200 °C. Remove the legs from the partridges, rub in oil, season and roast in the preheated oven for 22 minutes, leave to cool and flake the meat from the bones. While the legs are cooking sauté the shallots, garlic and chopped bacon in a dash of olive oil until golden, drain and leave to cool completely.

Remove the partridge breast meat from the bone; remove the skin and dice the breast meat into 1cm cubes.

Mix the cooled cooked partridge leg meat, breast meat, cooked shallot and bacon mixture, sausage meat, diced soaked prunes and herbs together, season to taste.Roll the puff pastry out into a rectangular piece about 2mm thick, place the mixture in a sausage shape onto the pastry, brush the edges with a beaten egg, roll over and seal. Brush the pastry with more egg and garnish with your chosen seeds, leave to rest of 1 hour. Cut into 5cm long bite size pieces, place on a lined baking tray and bake for 20 – 25 minutes at 180°C.

...for the rest of the recipes please e-mail info@britishlardersuffolk.co.uk