Hugh Bracegirdle, the Head Chef at Plas Bodegroes, and
the chefs at Glasfry Parc cooked up a storm to a sell
out audience at a Game Evening and Cooking Demonstration
hosted by Siop Fferm Glasfryn on Wednesday 18th January
2012 at Glasfryn Parc.
Chef Hugh
demonstrated how to cook delicious dishes created using
a variety of Game, most of which had been sourced from
the Glasfryn Parc Estate, including pheasant, venison,
duck and rabbit. As well as a full cooking demonstration,
visitors were treated to a banquet as they sampled each
dish which had been prepared earlier by Merfyn Gaisford,
the chef at Glasfryn Parc, and his team.
Amongst these culinary delights was braised venison with
potato fondant; rabbit wrapped in smoked bacon and pheasant
pastilia, an interesting twist on a tasty Morrocan dish.
Glasfryn Parc is delighted to work with the Countryside
Alliance and promote their range of Game To Eat Recipes.
Please click below for recipe details. Recipe cards are
also available for free from Glasfryn Farm Shop.
Braised Venison with Potato Fondant
Rabbit Wrapped in Smoked Bacon
Duck Hash
Pheasant Pastilia and Salad
Sausage Carbonara
