Game was the theme at the Farmers’ & Artisan Market in Sandbach on 8th November.
Chef Rich (pictured) from The Old Hall demonstrated a starter of seared pigeon breast with beetroot risotto and game reduction followed by pan fried venison rump with rabbit and prune suet pudding, sweet potato fondant and port jus.
The audience were delighted to taste the delicious dishes.
It was the first time Amy (aged 8) & Archie (aged 4) Brassington had tried pigeon or venison and both thought them to be “delicious”.
Gee’s Kitchen chef and owner Dax Gee demonstrated how to prepare Game Pie using a mixture of partridge, boar and venison meat supplied by Steve Brooks Butchers.
Dax explained how to prepare the pie and then in true “Blue Peter fashion” produced one he had baked earlier in the oven at Gee’s Kitchen.
The audience of local shoppers were delighted to taste the hot pies.
Market organiser, Carolyn Lowe, commented:
“It is so good to have professional chefs cooking at the Farmers’ & Artisan Market.
They not only explain what they are doing, they explain why too, which is just as helpful to home cooks.
The market has game on sale from September through to March and it is also available at Steve Brooks and Lee Parrot butchers.”
The next Farmers’ & Artisan market will take place on Saturday 13th December in the Market Square, Sandbach.