Whole Roasted Partridge with Lemon Crushed...
Serves 4 Ingredients 4 oven ready partridges, 200g garden fresh peas, 20ml lemon oil, 10g butter,...
about this blogRead moreRachel Green's real passion is cooking with game. Having been brought up on the family farm in Lincolnshire it was always second nature to cook using the natural ingredients around her.
During the day you will work alongside Rachel to make a selection of the following game dishes, which you will be able to take home and enjoy with friends and family:
- Beetroot soup with salmon and dill tartar and sour cream
- Roasted rabbit with squid, chorizo and port
- Pave of venison with sherry and sweet and sour figs and shallots
- Partridge with roasted pumpkin, quince with vanilla and pear puree
- Pheasant makhani with coriander rice and homemade aubergine pickle
Rachel will also demonstrate a three game bird roast of mallard, partridge and pigeon with a Chatsworth sausage meat stuffing and marsala sauce – served with roasted sprouts with rapeseed oil and caraway seeds, which will be your lunch on the day
Date - 4th November
Course Time - 10.00 a.m. - 4.00 p.m.
Price - £160
This course includes refreshments and a lunch prepared by Rachel.
For more information and to book your place click here.
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