10 ways to raise your game in the kitchen

Not so many years ago, game meat was a staple food for families across the country, especially in rural areas.

Friday, 30th November 2018, 3:02 pm
Updated Friday, 30th November 2018, 3:05 pm
Partridge with leek mousse en croute, carrot puree and grape jus.

This week, two top chefs attended an event at the Dryburgh Abbey Hotel, and showed just how easy it can be to cook with pheasant. And attendees were also treated to a fantastic menu celebrating game in all its forms.

Pheasant fajitas: sliced and fried pheasant breast, with red pepper, onion and fajita sauce, wrapped in a fajita and served with salad.
Pheasant stroganoff, cooked in a creamy mushroom sauce.
Pheasant shnitzel: beaten breast, simply breadcrumbed and served with a salsa verde.
One-pot slow-cooked pheasant with winter veg
Brian Grigor's stunning Michelin-starred dish: breast and leg of hen pheasant cooked in a waterbath, with creamed celeriac and sprouts, with mushrooms, roasted sprouts, pickled brambles, and a sauce made out of the liver and heart of the bird, topped off with grated Italian truffle.
Cold smoked roe deer haunch as a canape.
Home smoked and cured venison, carpaccio of beetroot, spiced pear compote, with a redcurrant and port reduction.
Game consomme, with a pigeon ravioli.
Partridge with leek mousse en croute, carrot puree and grape jus.
Roast grouse breast, confit leg roulade, root vegetable gratin, parsnip puree and truffle jus.