Game recipe: Grouse, pheasant and mallard roast
A game recipe from a shooting chef who works in a popular gastro-pub in Rutland
Ingredients for this easy game recipe
1 grouse
1 mallard
1 pheasant
Onion
Clove garlic
Sprigs thyme and rosemary
2 carrots
3 potatoes
Bacon rashers
Salt and pepper
Preparation
How to cook
About the chef
When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.
Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.
