Ingredients

Ingredients For the forcemeat

• 1 small leek, green part only

• 350g/12oz venison sausage meat

• 1 garlic clove, crushed

• 50g/2oz fresh white breadcrumbs

• 1 free-range egg, beaten

• salt and freshly ground black pepper

• dash vegetable oil, for frying

For the roast

• 1 rabbit saddle

• 2 pheasant breasts

• 4 pigeon breasts

• 4 or 8 large slices of air dried ham, depending on size

• 2 tsp bramble jelly

• salt and freshly ground black pepper

• olive oil, for brushing

For the root vegetable dauphinois

• 1 medium swede

• 1 celeriac

• 2 parsnips

• 4 carrots

• knob of butter

• 400ml/14floz double cream

• 100g/4oz parmesan

For the blackberry sauce

• dash olive oil

• 2 shallots, finely chopped

• 225g/8oz blackberries

• 200ml/7floz port

• 1 tbsp bramble jelly

• 600ml/1 pint chicken stock

For the chestnuts

• 25g/1oz butter

• 2 Cox's apples, peeled, cored and finely diced

• 150ml/¼ pint dry cider

• 1 tbsp cider vinegar

• 1 tbsp honey

• 2 tsp pink peppercorns in brine, drained

• 100g/4oz pre-cooked sweet chestnuts, halved

Description

This Autumnal Roast Combines Rabbit, Pheasant And Pigeon Wrapped In Air Dried Ham And Served With A Blackberry Sauce.

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