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Seasonal Recipe

TRIO OF SOUTH DEVON GAME

Stuffed Quail

Confit Pheasant Leg

Dartmoor Venison Loin

Blackberry Essence

Creamed Celeriac

Boneless Quail filled with Free Range Chicken Mousse

Ingredients:

Boneless Quail available from any good butcher or supermarket

Unwrap quail and season

Mousseline:-

• Half a breast of Free Range Chicken
• 1 Shallot (Chopped)
• 1 Crushed Garlic Clove

Method:

Mix all Mousseline ingredients together and stuff Quail. Remould back into original shape and cross the wings to hold it together. Bake in the oven for approximately 12 minutes at 180oc

Confit Pheasant Leg

Available from any good butchers

Method:

Remove thigh and knuckle bone to reveal clean bone and put into a pan with Goose fat, Root Vegetables, Garlic, Onions and Thyme.

Slowly bake for approximately 1 hour on 180c.

Loin of Venison

Available from any good butchers and supermarkets

Method:

Put Loin of Venison into a hot pan and seal on all four sides.

Season, remove and put in the oven for approximately 5 to 6 minutes depending on size.

Blackberry Essence

Method:

Pick your own Blackberries, wash and pat dry. Pan fry Shallots and Garlic in a little Olive Oil then add the Blackberries, some Port, White Wine Vinegar, a Bouquet of Garlic and some sugar to taste. Process when soft and then pass al ingredients through a fine sieve. Reheat gently adding a little unsalted Butter to soften the essence.

Creamed Celeriac

Method:

Peel and chop Celeriac and put into a pan with chopped Shallots. Season with a little chopped Garlic and just about cover with milk. When soft, drain and mash. For extra taste add some grated Horseradish, a good knob of butter and milled White Pepper