Good Food
Rabbit Hard to believe, but the rabbits we see scampering around the countryside were brought to Britain by the Romans (possibly from Spain) as a food source, but did not become widespread until the late 12th century. An archaeological dig in Norfolk found
remains of a 2,000 year old rabbit, proof if it were needed of what the Romans actually did do for us. While we might love them, farmers are not always so enthusiastic. Some describe rabbit as a “bit like chicken”
but probably only the brown meat. It is low in fat and high in protein, works well chopped up and stewed. But the whole body can be cooked and carved. Being a rural area, there are plenty of places to
lay hands on wild rabbit, straight from the rough shoot. Your local butcher will be able to supply and fillet the meat should you wish.
Pheasant Te male pheasant with his magnificent copper plumage, white neck ring and red eye patches, is an unmistakable sight in the country with his “cork, cork” call. Introduced as a game bird to be reared, released and shot, there is no definitive account of its provenance in this country but it is not native. Not only have they provided shooters with
sport, they are excellent to eat. At this time of year, they are plentiful, so much so that many supermarkets now stock them but you might find them at a fraction of the cost in a farm shop. Pheasant is quick and easy to roast but once
overcooked, it becomes dry and bland. If allowed to slow cook in red wine or port, pheasant can be one of the tastiest meats around. Try covering the breast with some good, smoked bacon while roasting. Just watch out for the lead shot.
Partridge Te non-native, red-legged partridge is the one we probably most oſten see in Kent as they are bred for the gun although, like the pheasant, the countryside supports a large wild population. Te grey, or English, partridge is still numerous but in a worrying decline.
Again, the local butcher can acquire these
birds (preferably hung for a few days) if you want them. Te red-legged bird is larger and said to have more flavour and a rough rule of thumb is to allow for one bird per person at dinner. They can be slow-cooked, roasted or even
casseroled. It makes a great ingredient in a game pie. Te partridge cooks very quickly, so do not
treat them like a chicken. Tey will taste nicest when they are pink and juicy.
AFTERNOON TEA AT TUDOR PARK
The tradition of taking tea and that little something in between! Finely cut finger sandwiches, a selection of delicious cakes, fluffy scones and sweet treats served with a selection of tea. Or why not upgrade to a lovely glass of Prosecco, Champagne or a refreshing Pink Gin Spritz. Perfect for that special occasion, or just because.
Afternoon Tea from £18.50 per person
Take a break from your busy lifestyle and make time for friends or family and enjoy Afternoon Tea at Tudor Park Marriott Hotel & Country Club.
Tudor Park Marriott Hotel & Country Club Ashford Road
Bearsted, ME14 4NQ 01622 734334
TUDOR PARK MARRIOTT @TUDORPARK
Mid Kent Living 29
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