I do love a bit of rich, meaty game, and when we served venison at our Delia’s Christmas supperclub last year it was probably one of the tastiest things I’d eaten in an age. Plus when we did a beef version, it just wasn’t quite the same.
Anyway, game is an ingredient that I guess I don’t use often enough. Living in the city it’s not always the thing that’s widely available in the market, so it’s not an ingredient I feel amazingly confident about. I’d done a brilliant course at Ashburton Cookery School last year that taught me some great knife skills that I still use now, and I wanted to take it to the next level.
Being in Devon the cookery school is hardly local to Leeds. But I have friends in Devon and they’d bought me some vouchers for the school for my 30th birthday so it seemed a good idea to pop down and learn about game!
Red legged partridges ready for plucking!
Dinner at the Manor 