It’s a feather and fur feast here at the British Larder Suffolk, as we celebrate the game fortnight between the 6th and 20th of November. In honour of this we created a game tasting plate which we serve either as a starter for one hungry person or two to share, or even as a lovely main for one. This dish has it all: colour, texture, taste and smell.
David Grimwood from the Froize brought me in this wonderful array of wild ducks. I must confess that before we opened the doors here in Suffolk both Ross and I had never plucked a bird or skinned a rabbit, and we are so incredibly grateful that we now know how it’s done. We armed ourselves with a bit of skill and it’s wonderful! Highly recommended for all enthusiastic cooks out there. It could be perceived as a bit of a gory task;