Our Michelin chefs cook series highlights the best video recipes from the world’s best chefs, tackling ingredients and classic dishes in different ways.
With game season upon us and plenty of rich autumnal flavours and cosy evenings eating and drinking in front of a roaring fire on the way, we’ve decided to look at four chefs and they’re takes on game meats.
First up is Michel Roux Jr with a none more autumnal dish of venison with pumpkin and wild mushrooms, the kind of dish that will work perfectly in both a fine dining setting or assembled more rustically, as elevated pub grub.
Here’s Wylie Dufresne on how not to prepare venison.
Next up is Daniel Boulud, with two classic French quail recipes: with Armagnac and grapes; and roasted and stuffed with forcemeat and figs.
Tom Kitchin is up next with tips on how to select and prepare grouse.
Moving away from Michelin, but no less delicious, is this Spanish partridge recipe from London-based chef José Pizarro, a simple stew with the strong flavours of olives and chorizo.