December A Taste of British Game 12.30pm until 9.00pm
British Game Land Cuisine - British game falls into two categories. The first is
birds, including grouse, pheasant, partridge, quail, snipe, wild duck,
woodcock and wood pigeon. The second includes hare,
rabbit, venison, we have seasons for game, which is part of our British heritage.
Rabbit Dumplings - English country rabbit, pan fried in red wine, rolled in dumpling suet, cooked in the pot until brown, served with red wine sauce, and rocket.
Roast Stuffed Duck - Duck dressed with stuffed with mushrooms, apples, grapes, hazelnuts, pan fried in olive oil and cider.
Marinated Venison - Venison‚ in carrots, onions, and celery
olive oil, garlic, salt, pepper, sugar, cloves, basil, bay
leaves, parsley vinegar, and beer. Cooked in stock
in the oven.
Pheasant Parma Ham - Pheasant breast, stuffed with orange
halves, onion wrapped in Parma ham cooked in the oven, served with a Dijon mustard, sage, puy lentils,
leeks, thyme, garlic, apricots, dry cider sauce.
Potatoes Vegetables - Mash potatoes and seasonal vegetables.
Advisable to Book - Tel 01905 - 772936 E - mail Pubs@gardeners-arms.com back