Game Archives : Page 3 of 4 : Ooh La Loire

STIFADO Rabbit Stew

By Sheila Wilton
January 31, 2021
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There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a … Continue Reading →

SEARED AND ROAST DUCK BREASTS WITH ASIAN PLUM SAUCE SAUCE

By Sheila Wilton
September 14, 2020
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These seared & roasted duck breasts with Asian spiced plums, is another recipe from our favourite writer Diana Henry. A delicious combination of flavours – the rich gamey duck complemented … Continue Reading →

DUCK LEG WITH BABY TURNIPS

A classic combination, if you have never tried braised duck, get ready for a great melt-in-the-mouth meal Serves 6 Ingredients 6 ducks legs 1 onion, chopped 2 garlic cloves, chopped … Continue Reading →

ROAST DUCK LEG WITH CANNELLINI BEANS

I love Duck legs because their skin crisps more satisfyingly than that of the breasts and their flesh is infinitely more succulent. Dry the skin with kitchen paper and let … Continue Reading →

PAN FRIED RABBIT WITH TARRAGON SAUCE

By Sheila Wilton
March 17, 2020
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Since we moved to France we have started to love the gamey taste of rabbit. Sheila cooked this on Sunday and it is a tad involved, but the rich taste … Continue Reading →

NORMANDY GUINEA FOWL WITH APPKRS CIDER AND CREAM

By Sheila Wilton
April 12, 2019
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After our recent Wilton Week in Normandy and Brittany this lovely, delicious old-fashioned dish pays tribute to the tastes of Normandy. It is Served with boiled potatoes, which can be mashed … Continue Reading →

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC

By Sheila Wilton
February 18, 2018
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This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →

DUCK CONFIT WITH BRAISED RED CABBAGE

By Sheila Wilton
February 15, 2018
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This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.