Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Cooked Game with Honey Mustard Roast Peppers.

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    Cooked Game with Honey Mustard Roast Peppers.

    Post  Admin on Sat Aug 31, 2013 8:47 am

    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.


      Current date/time is Thu Jun 22, 2017 7:46 pm