Craig Wilson, the Kilted Chef of Eat on the Green, celebrates the game season.
Once the province of landed gentry and midnight poachers, Autumn now brings a rich harvest of game birds. Your local butcher or an online game specialist may have grouse, woodcock, pigeon, pheasant and partridge. Pan fry breasts of any game bird skin side down, baste with butter and garden herbs such as thyme or rosemary and then wrap in foil to rest. Try game in a slow pot roast, or game pie. For a divine taste make a sauce from caramelised red onions, gin, red currant jelly and a good stock. Simmer and reduce by half.
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