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Babbette's Feast of 'Game'
Thursday, October 15, 2009
With an end to the bird-shooting season caterer Elizabeth Robertson allowed Thursday Food into her cosy kitchen as she prepared these gamy delights. It's difficult to get recipes from one who cooks with as much passion - gauging and tasting as she creates dishes for intimate dinner parties, but we tried...
Duck Breast with Caramelised Pear in Red Wine
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| Photo: Garfield Robinson |
Ingredients:
3-4 duck breasts
1 American pear
1 cup of red wine
2 tablespoons sugar
1 ounce butter
Salt (to taste)
Pepper (to taste)
2 cloves of garlic
Method:
Score duck breast.
Season then marinate in red wine.
Caramelise diced pears in butter and sugar, then add wine and reduce.
When baked slice breast and glaze with red wine pear reduction.
Stuffed and Stewed Bird served with Mango Chutney
Ingredients:
8 game birds
2 potatoes
2 cloves of garlic
Olive oil (as needed)
Salt (to taste)
Pepper (to taste)
1 cup of mushrooms
Method:
Season bird with salt and pepper, olive oil and garlic
Boil potatoes till soft then mash roughly, add chopped mushrooms and stuff each bird.
Brown birds, cover and stew till done.
Stewed Rabbit with raisins and cranberry in honey vanilla sauce
Ingredients:
1 rabbit (cut into pieces)
1/4 cup of raisins
1/4 cup of cranberries
Salt (to taste)
Pepper (to taste)
Olive oil (as needed)
Honey (to taste)
1 splash of vanilla
2 cloves of garlic
Method: Season rabbit then brown-stew and cook down.
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