Monthly Column

Brian Maule @ Chardon d’Or brings together warming wholesome ingredients for the winter season to create a comforting menu with the flavour and flair for which the restaurant is renowned. Chef proprietor Brian Maule says a filling feast of sumptuous game birds like wild duck or grouse are perfect for this time of year.

For those that are new to game bird, Brian suggests slowly braised partridge as a wonderful introduction to this succulent meat. The meat cooks in its own juices to produce a beautifully intense gravy which makes the perfect accompaniment to the meal.

Brian said: “The key to getting the most flavour from the meat is taking the time to cook the dish slowly. Game birds like partridge and pheasant are sometimes grilled but slow cooking or moist-heat methods in a casserole makes the bird more tender, since some game can be tougher than farm-raised meat.

“More popular types of game, such as pheasant and venison, are now more widely available and not just the food of the noble classes as it once was. Winter is a great time to choose game because many of the shooting seasons start in October or November.”