A Tasting Of Game

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The British Larder


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4 rabbit legs

2 tbs olive oil

1 l chicken stock

1 large sprig of thyme + 1 extra large sprig

1 clove of garlic, lightly crushed

1 carrot, cut into 6 pieces, skin on

1 leek, cut into 8 pieces and washed

1 onion, peeled and cut into 8

1 tsp of crushed coriander seeds

Salt and freshly cracked black pepper

200 g duck or goose fat

2 banana shallots, finely chopped

1 tbs of mixed chopped parsley, chervil and chives

1 tbs chopped capers and gherkins

2 ham hocks, cooked

500 ml ham cooking liquid

5 gelatine leaves

wo mallard duck legs cooked in duck fat

2 rabbit legs, cooked and flaked

2 breast of the wild duck

100 g trompett de la mort mushrooms

100 g finely shredded Savoy cabbage

4 hens eggs, soft boiled (7 minutes)

200 g cooked venison shoulder meat

200 g Cumberland sausage meat

2 tbs finely chopped mixed herbs such as parsley, chives and chervil

50 g flour

1 whole raw egg, lightly whipped

200 g panko breadcrumbs

1 whole partridge

100 g Cumberland sausage meat

50 g prunes, chopped and soaked in 2 tables spoons of Armagnac

2 tbs chopped mixed soft herbs, parsley, chervil and chives

1 banana shallot, finely diced

1 tbs olive oil

Salt and freshly ground black pepper

8 rashers of smoked streaky bacon

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