Season changes, games dishes and a recipe to see in the even more unpredictable weather.
Last week we were thrilled to be invited to The Jugged Hare pub near the Barbican. We tried some of the new game treats available, celebrating the start of this year’s shooting season.
It was great to discover this quality food driven pub with the open ‘theatre’ style kitchen, chilled out dining space with a quintessential British feel pub bar area, that has a strong focus on wine and British cask ales.
This London “gastro pub” is clearly passionate about the food and drink on offer and the game is a real feature on the menu and in the styling, with fresh hunted hanging animals, alongside taxidermy features around the pub.
It seems the heatwave is over (or is it?), so why not embrace the shift in season? We tried and very much enjoyed the rich and comforting flavours of the Jugged Hare – an 18th century style stew, we also dabbled in some crispy grouse and creamy mushroom risotto balls. At Delicious London, we like to find pleasure where we can, if the best thing about the colder weather coming is a shift in produce and dishes, then that’s enough to make us excited about Autumn. In honour of this, we are delighted to bring you a hearty filling recipe from the kitchen at The Jugged Hare for all you hungry hunter gatherers!
1 x 400g loaf of sourdough bread
4 pigeon breasts, 6 grouse breasts, 2 venison steaks
200g of strong cheddar cheese
250ml veal jus
2 leaves gelatin
Slice off the top quarter of the loaf horizontally and dig out most of the center, being careful not to pierce through the sides, the inside can be saved for breadcrumbs.
Cut the shallots and mushrooms into fine dice and put 75g of butter into the pan, cook until soft and season to your taste.
Season the game and cook all separately to your desired cooking point, medium is good for a sandwich like this, any rarer and it can be hard to eat. Allow the meat to rest and cool for 20mins
Heat your jus to just below boiling and add the softened gelatin, brush this all over your game. Cut the cheese into finger size pieces.
Layer your game, mushroom mix, and cheese all the way up to the top of the loaf adding in some of the gelatin mix on each layer to help it all stick.
Place the lid on top of the loaf and press overnight wrapped in a kitchen cloth. Serve in a think wedge with some piccalilli and chips or crisps.
Great as a treat after a day out in the countryside or make and take with you on your trip!
…..Or if you fancy letting someone else do the cooking and letting the pros have a go, head down to The Jugged Hare and take your pick of seasonal game dishes.
Booking in advance is advisable.
‘The Game Season’ at The Jugged Hare: for a full calendar of events please click here.
For ‘game’ related activities please contact us! We offer fun, foodie, hunting and foraging days, classes, team building, VIP experiences and dinners.
The Jugged Hare/ 49 Chiswell Street, London, EC1Y 4SA/ 020 7614 0134
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