What is chef’s favourite game dish?
Roasted Saddle of Local Venison, served rare, with a Morel Sauce would have to be up there with the best. I just wish I could find my own Morel’s on my ambles in the woods. Very elusive! Of course, there are times when I yearn for the comfort offered by Slow Braised Loin of Rabbit in a Honey and Grain Mustard Sauce with a generous helping of soft, fluffy mashed potato to take up all of the juices. • What is chef’s favourite tipple to go with the game dish? It entirely depends on the game itself and the way I am preparing it, although there is always something a little primitive and a touch earthy about game that often calls for a wine with similar qualities. Traditional and mature Red Burgundies have long been famous for their fleshy ‘farmyard’ aromas and I am certainly fond of these wines. Of course there are lighter and fruitier styles of Red Burgundy to be had. Dependent on the accompanying flavours and the lightness of the sauce, these ‘cherry and raspberry’ Pinot Noir wines can fi
