British Poultry and Game

Appears in

British Food

Published 2005

About

© 2005 Mark Hix. All rights reserved.

In this section

Guide to roasting

Parsley and thyme stuffing

Roast Gressingham duck with apple sauce

Roast chicken with baked garlic sauce

Guinea fowl with Savoy cabbage

Roast pheasant breast with chestnut stuffing

Roast venison with haggis and neeps

Braised duck with peas

Wild rabbit in cider

Chicken and ham pie

Kentish pudding

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