24 hours may seem a long time, but once the pork is in the oven, there’s nothing to do but let it gently cook, producing meltingly tender pork that will just fall apart into shreds.
This is a take on a traditional Catalan dish of rabbit, beans and chorizo. With strong flavours and smokey paprika baked long and slow in the oven, the meat will be juicy and tender.
This makes a rather special dinner party dish. Wild duck has a stronger flavour and is less fatty than farmed duck so is a real treat. It’s not difficult or time-consuming to make but your guests will love it.
This is a perfect family midweek supper, quick to prepare and left to do it’s thing in the oven it makes the most of our favourite free range Sutton Hoo Chicken.
Thank you to Sutton Hoo Chicken for sharing this recipe with us.
Instructions
- Pre heat oven to 200°C.
- Rub the chicken with a little olive oil, season with salt and pepper and then dip both sides of the chicken in the flour and shake off the excess flour from the thighs.
- Gently heat the oil and half the butter in a large casserole dish on a low to medium heat then add the thighs and fry on both sides in the casserole dish until golden. Remove the chicken from the pan and set aside.
- Put the remaining butter in the pan and put in the mushrooms. Fry for 2-3 minutes whilst scraping the bottom of the pan with a wooden spoon. Then add in the garlic and rosemary and gently fry these for another 2 minutes, then pour in the Cider. Bring to a slight simmer then put the chicken back in the casserole pan.
- Pour in the stock/water and gently warm and then place in the oven. Cook for 30mins.
- Carefully remove from the oven and put in the plums and cream. Stir thoroughly and then return to the oven and cook for a further 10mins.
- Finally, remove from the oven, stir again and check the seasoning. Adjust to taste and then you are ready to serve. This goes well with rice, bread or any type of potato.
With an enticing Moorish twist this is a great way to enjoy grouse in the summer and can be cooked on the barbecue or under the grill.
If you’re looking for a change from traditional roast grouse this herby spelt risotto makes a great accompaniment to grouse.
An earthy salad that’s really simple and quick to put together for a weekday supper.
This is a variation on the classic french Lapin a la moutarde. Rabbit loin is wrapped in bacon and poached and served with buttery leeks.
Use pheasant instead of your usual chicken in this aromatic, spicy curry. Don’t be put off by the long list of ingredients here, the most difficult bit is getting them out of the cupboard!
Lime is a surprising partner for partridge but the two flavours complement each other beautifully.
Thanks to Maddie at the British Larder for sharing this fabulous recipe for one of the tastiest wild game birds around.
This is a perfect family midweek supper, quick to prepare and left to do it’s thing in the oven it makes the most of our favourite free range Sutton Hoo Chicken.
