Oat and raisin biscuits

Oat and raisin biscuits

Wild About Food

Friday November 27th 2009

Wild About Food

Andy Clark, head chef at Catlin, was recently invited by the owner of a country estate on Exmoor to hold a demonstration on preparing and cooking game.  The object of this day was to show that there is more to cooking wild food than just roasting or stewing and to give the 14 participants easy to follow recipes that would be dinner party show stoppers.
All the game bar the grouse had been shot or caught locally and included trout from the River Barle, pheasant, partridge and venison from the estate.  Before starting to cook, Andy explained that because game is so lean, the most important thing is not to overcook it and to give it plenty of resting time so that the meat remains tender.  Ably assisted by Nathan Jones, Andy then started to demonstrate his recipes; sauté grouse breasts with sage and garlic gnocchi and pomegranate dressing, rabbit risotto, venison carpaccio and partridge braised in red wine were all on the menu and the delighted guests thoroughly enjoyed the results.
The following day Nathan and Andy joined the pheasant shoot on this beautiful estate and were also introduced to the chickens, ducks and Gloucester Old Spot pigs kept by the family for the table.  All the animals had lots of space to range over and were fed a natural diet; plenty of grass for the poultry to make the egg yolks a vibrant yellow and apples for the porkers to sweeten their meat.  The family are hoping to get a couple of bee hives next year to add honey to their list of home-produced foods.

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