Home
Serves 4
700g (1½ lb) cooked game - venison, pigeon, pheasant, mallard or whatever you have
3 large peppers
Honey mustard
50 ml (2 fluid oz) orange juice
200 ml (7 fluid oz) crème frâiche
1 tablespoon sushi ginger
1 dessertspoon olive oil
Method
Remove the seeds from the peppers and slice each into 6. Smear both the inside and outside of the peppers with honey mustard and roast in a pan with the olive oil until the skins begin to brown. Chop roughly
Take the cooked meat off the bone. Slice or chop it finely, mix with the pieces of roast pepper and stir in the sushi ginger.
Mix together the orange juice and crème frâiche and stir them into the meat. Season, turn into a heatproof serving dish and heat through before serving.
700g (1½ lb) cooked game - venison, pigeon, pheasant, mallard or whatever you have
3 large peppers
Honey mustard
50 ml (2 fluid oz) orange juice
200 ml (7 fluid oz) crème frâiche
1 tablespoon sushi ginger
1 dessertspoon olive oil
Method
Remove the seeds from the peppers and slice each into 6. Smear both the inside and outside of the peppers with honey mustard and roast in a pan with the olive oil until the skins begin to brown. Chop roughly
Take the cooked meat off the bone. Slice or chop it finely, mix with the pieces of roast pepper and stir in the sushi ginger.
Mix together the orange juice and crème frâiche and stir them into the meat. Season, turn into a heatproof serving dish and heat through before serving.
