Canapes were a rich game liver pate, horseradish houmous - which obviously used traditional houmous as a base, with an added hit of horseradish which complemented it surprisingly well - and shredded confit squirrel... which was really tasty, with strong similarities to my other favourite; rabbit. More please!
The starter was wild haggis on a little bed of clapshot ('neeps and tatties') - perfect for Burns' night! - and a venison kofta roll. Haggis is traditionally sheep's heart, liver and lungs, minced with oats, onion, suet and spices and cooked in a casing - traditionally the sheep's stomach. I didn't ask what animal or animals) this was from but it came 'uncased' (can't say I wasn't a little relieved!), like a little mound of stuffing, and it was delicious. The venison kofta roll, with greens and sour cream, was a winner too - venison certainly lends itself well to spice.
Next, we had pheasant and mushroom pie with wild chive potatoes and buttered savoy cabbage. As I said, I haven't got on very well with pheasant in the past, but in this rich creamy pie filling it was lovely, and the potatoes and cabbage were really good too.
I don't think any of us really needed dessert after all that, but we could hardly resist tangy sloe gin ice-cream and chocolate truffles!
A fabulous menu!
1 comment:
Looks delicious!!
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