Extravaganza of Game and Fungi |

Name: Extravaganza of Game and Fungi |
Ingredients: 6 breasts each of the following game birds (pheasant, pigeon, quail and partridge) plain flour for dusting; 85 g butter; 2 tbsp olive oil; 2 tbsp brandy; 1 tsp truffle oil; 2 tbsp good aged balsamic vinegar; a little chicken stock (see page 104) or water from soaking the morels; salt and pepper to taste; 200g St George’s mushrooms; 200g fresh ceps; 200g chanterelles; 100g fresh morels, or 30 g dried, soaked in warm water for 20 minutes; 40g butter; juice of 1/2 lemon

antonio-carluccio.co.uk

Savor game birds (pheasant, pigeon, quail, partridge) in a flavorful buttery sauce with brandy, truffle oil, and balsamic vinegar, paired with a beetroot salad. Perfect for autumn mushroom season.

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Ingredients

6 breasts each of the following game birds (pheasant, pigeon, quail and partridge) plain flour for dusting
85 g butter
2 tbsp olive oil
2 tbsp brandy
1 tsp truffle oil
2 tbsp good aged balsamic vinegar
a little chicken stock (see page 104) or water from soaking the morels
salt and pepper to taste
200g St George’s mushrooms
200g fresh ceps
200g chanterelles
100g fresh morels, or 30 g dried, soaked in warm water for 20 minutes
40g butter
juice of 1/2 lemon