This recipe by André Garrett was published by FieldSportsMagazine.com, a country sports and lifestyle magazine with an emphasis on game shooting and fishing. Always raises a smile when reading of Stalking as a sport - I guess it is to some exes!! This recipe is similar in nature and ingredients to André's Roast Grouse dish. A different game bird and the subtle variations in recipe flavours make it worthy of sharing. The result, an equally inviting and tasty dish.
To Serve: Warm the breasts and slice in two pieces. On warmed plates, arrange the pea garnish, add the breasts, legs and toast, and a few dollops of the black pudding pureé. Drape with a few wild garlic leaves and drizzle over some sauce, serving the remainder in a sauce jug.
What's your Verdict?