By Mark Gough
Wednesday, 11 July 2012
Rump of Muntjac with sauteed Jersey potatoes: Mark Gough shows you how to prepare a haunch of muntjac in this excellent venison recipe.
WHAT YOU'LL NEED
»» Haunch of muntjac
»» 1 bag baby spinach
»» Handful of peas
»» 6 juniper berries, crushed
»» Jersey Royal new potatoes (pre boiled)
»» Salt, pepper and sugar
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.
CLA Director General Helen Woolley said: “I ...
Animal welfare concerns prompt the Kennel Club to refuse registrations... Read more
Come and visit the Sporting Gun stand at this year’s British Sho... Read more
The fifth British Shooting Show is all set to be the biggest and best ... Read more