Initial ideas involved wild game and fowl. However the hit or miss possibilities of this plan gave me stress.
So I moved on to a traditional pork and hen fruit pie with buttered leeks and bread for the first course and some kind roast bird for the second. In the interim the event steward and her husband took out an unfortunate buck with their dragon wagon and all of a sudden game was back on the menu.
I re-thought the pies for a traditional pork and venison meat pie with a lard crust. I also added Braised venison neck in red wine to the menu as well. I found a vegetarian pottage stew that went very nice with the meat pies and the leeks.
The chicken dish was roasted whole chickens with a garlic sage saucer. With this I served the braised neck and a chickpea casserole salad which consisted of chickpeas, garlic, coriander, olive oil and fresh lemon juice.
Dessert consisted of a traditional strawberry tart with strawberries lemon cure and a butter crust.
I wish I had some war stories of issues that arose during the feast but i don’t. Careful preprep and an amazing kitchen crew and everything ran like clockwork, including day board .
The feast was a success and a much food was had by all.
***recipes available on request***
