As part of our focus on Game Season we are delighted to bring you a recipe for Partridge with Creamed Polenta and Wiltshire Truffle from Michelin Star Chef Brad Carter.
Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper. In this recipe the venison is teamed with potato cake, crispy cavolo nero, an earthy and sweet parsnip and pear puree and seasonal super-fruit elderberry.
Braised Venison Cobbler by Paul Welburn
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones. The pancetta, porter and red wine add a flavourful richness to the dish. Easier than you’d imagine to recreate and we predict that it will become an autumnal family favourite.
Honey-glazed Mallard, Confit Leg, Turnips, Cavolo Nero by Paul Welburn
Served in our stainless steel roaster this is a dish which is guaranteed to impress. The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
Pot-roasted Partridge with Grapes, Gnocchi and Mushrooms by Paul Welburn
Partridge is one of the lighter game meats. Teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms this dish is packed full of flavour and really is what autumnal comfort food is all about.
Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine
A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh.
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ProWare Pans are a Tasty Prospect for Michelin-Star Chef Brad Carter
It’s not every day you get to tuck into Michelin-star food, so when the ProWare team dined at Carters of Moseley, we were keen to savour every last bite. We’d heard a lot about Chef Brad Carter, following his stint on TV’s Saturday Kitchen; his unique flair, passion and dedication to cooking – and, of […]